Oh my goodness, let me tell you, these Peach Cobbler Cinnamon Rolls are a game changer! They combine two of my absolute favorite desserts into one delightful treat, and I can’t get enough of them. Imagine fluffy cinnamon rolls swirled with sweet peach filling and topped off with a creamy glaze—it’s pure bliss! Whenever peach season rolls around, my family and I rush to make these. They’re perfect for brunch with friends or a weekend breakfast that feels a little more special.
As the rolls bake, your kitchen will smell like a little piece of heaven, and the combination of buttery, sweet peaches with warm, gooey cinnamon is just unbeatable. They’re not only a delicious pick-me-up but also a lovely way to celebrate summer. Trust me, once you bite into one, you’ll be dreaming up reasons to make them again and again! If you love delicious breakfast treats, you might also enjoy my Strawberry Cream Cheese Stuffed French Toast—so good!
Why You’ll Love These Peach Cobbler Cinnamon Rolls
- Sweet and juicy peaches combined with warm cinnamon for a delicious flavor burst
- Fluffy and soft rolls that melt in your mouth
- Easy to make with simple ingredients from your pantry
- Perfect for brunch or as a delightful dessert
- Crumbly topping adds a delightful crunch to the soft rolls
- Glazed to perfection with a sweet vanilla icing
- Great for meal prep – you can make them ahead and bake when you’re ready!
Bringing together the classic flavors of peach cobbler and cinnamon rolls, these treats are a unique twist that will have everyone asking for seconds!
How to Make Peach Cobbler Cinnamon Rolls
If you’re looking for a delightful treat that’s both comforting and impressive, these Peach Cobbler Cinnamon Rolls are just the ticket! They’re warm, gooey, and bursting with the natural sweetness of fresh peaches. Perfect for brunch or a weekend dessert!
What You’ll Need:
- All-purpose flour – 2 1/2 cups total (2 cups for the dough and 1/2 cup for the crumb topping). I always opt for King Arthur Flour because it gives a consistent texture and great rise.
- Granulated sugar – 1/2 cup. This adds just the right sweetness to the dough.
- Active dry yeast – 2 1/4 teaspoons. Make sure it’s fresh for the best rise; I love using Red Star Yeast!
- Salt – 1/2 teaspoon. This enhances all the flavors beautifully.
- Milk – 1/2 cup. Use whole milk for a richer flavor, but any milk will work.
- Unsalted butter – 1/4 cup melted (for the dough) and 1/4 cup softened (for spreading). I recommend using a good quality European-style butter for extra creaminess, like Kerrygold!
- Large egg – 1, for richness in the dough.
- Vanilla extract – 1 teaspoon. I always use pure vanilla extract for that lovely flavor.
- Fresh peaches – 2 cups, sliced. Feel free to substitute with canned peaches if needed; just make sure they’re well-drained.
- Brown sugar – 1/2 cup (for filling) and 1/2 cup (for crumb topping). Light brown sugar adds a nice depth of flavor.
- Ground cinnamon – 1 tablespoon for filling and 1 teaspoon for crumb topping. You can never have too much cinnamon in a cozy dessert!
The Directions:
- In a large bowl, whisk together 2 cups of flour, granulated sugar, yeast, and salt.
- In a small saucepan, gently heat the milk and 1/4 cup melted butter until warm but not boiling. Let it cool slightly to avoid cooking the egg.
- Add the warm milk mixture, egg, and vanilla extract to the dry ingredients. Mix until a dough forms.
- Flour a clean surface and knead the dough for about 5-7 minutes until it’s smooth and elastic.
- Place the dough in a greased bowl, cover it with a towel, and let it rise in a warm place for about 1 hour or until it’s doubled in size.
- While the dough is rising, prepare your filling by mixing together the brown sugar and cinnamon in a small bowl.
- Once the dough has risen, gently punch it down and roll it out into a rectangle about 12×18 inches.
- Spread the softened butter evenly over the rolled-out dough, then sprinkle the cinnamon-sugar mixture on top.
- Layer the sliced peaches over the cinnamon-sugar filling, pressing them in slightly.
- Roll the dough tightly from the long side, and slice it into 12 equal pieces. Place these rolls into a greased baking dish.
- For the crumb topping, mix together the flour, brown sugar, melted butter, and cinnamon in a small bowl until crumbly. Sprinkle this over the rolls.
- Cover the rolls loosely with a towel and let them rise for another 30 minutes.
- Preheat your oven to 350°F (175°C) and bake the rolls for 25-30 minutes until they’re golden brown. Your kitchen will smell heavenly!
- While the rolls are baking, mix up the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth.
- Once the rolls are out of the oven, let them cool for a few minutes, then drizzle the glaze on top while they’re still warm.
Serve these rolls warm, and enjoy the sweet, fruity deliciousness of your Peach Cobbler Cinnamon Rolls with loved ones or savor them all to yourself!
### FAQ for Peach Cobbler Cinnamon Rolls
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! Just make sure to thaw the frozen peaches and drain any excess liquid before using them. This will help prevent your rolls from becoming soggy. You may also want to chop the peaches into smaller pieces for easier rolling and distribution.
How Do I Store Leftovers?
Store any leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. You can refrigerate them for up to a week, but be aware that this may change the texture slightly. For longer storage, freeze them in a container or freezer bag for up to 3 months.
Can I Make the Dough the Night Before?
Yes, you can prepare the dough the night before! After kneading, place it in the fridge instead of letting it rise. In the morning, take it out and let it come to room temperature before allowing it to rise for about an hour. Then continue with the recipe as usual.
What If My Dough Doesn’t Rise?
If your dough hasn’t risen as expected, it may be due to inactive yeast. Make sure your yeast is fresh and that the milk mixture cooled to a safe temperature before adding it to avoid killing the yeast. If this happens, try placing the dough in a warmer spot or letting it rise for a longer period of time.
