These Peach Cobbler Cinnamon Rolls offer a truly special dessert experience, blending the comforting flavors of a classic peach cobbler with the beloved texture of a homemade cinnamon roll. Each roll is incredibly gooey, soft, and packed with a rich cinnamon-brown sugar swirl, complemented by a homemade, chunky peach jam, and topped with a delightful cinnamon crumb streusel. Crowned with a luscious peach cream cheese icing, these rolls promise a taste of pure bliss. This recipe is perfect for enjoying the vibrant flavors of peaches, whether fresh from the season or conveniently frozen, making it a year-round favorite!

Recipe by: Stephanie Rutherford

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Dough

• 1 cup Milk, warmed to 110°F (43°C)
• 2 1/4 tsp Active dry yeast (1 packet or 11 grams)
• 2 Large eggs, slightly beaten and at room temperature
• 4 1/2 cups All-purpose flour
• 1 tsp Salt
• 1/4 cup White granulated sugar
• 10 TBSP Unsalted butter, softened to room temperature

Cinnamon Filling

• 1/2 cup Unsalted butter, softened to room temperature
• 1/2 cup Brown sugar, packed (light or dark)
• 1/2 TBSP Ground cinnamon
• 1/8 tsp Salt

Peach Jam (*You can use store-bought jam if desired)

• 16 oz Peaches (approximately 3-4 medium peaches), peeled and sliced
• 3/4 cup White granulated sugar
• 1 TBSP Lemon juice

Cinnamon Crumb Topping

• 1/2 cup Brown sugar, packed (light or dark)
• 1/4 cup White granulated sugar
• 1/2 TBSP Ground cinnamon
• 1/4 tsp Salt
• 1 1/4 cup All-purpose flour
• 1/2 cup Unsalted butter, melted

Peach Cream Cheese Icing

• 4 oz Cream cheese, softened to room temperature
• 4 TBSP Unsalted butter, softened to room temperature
• 2 tsp Pure vanilla extract
• 1 cup Powdered sugar, sifted
• 1-2 TBSP Milk (for desired consistency)
• 3 TBSP Peach jam (*optional, for extra peach flavor)

Dough Preparation

1. Warm the milk in the microwave until it reaches 110°F (43°C). Sprinkle the active dry yeast over the warmed milk and let it sit for 10 minutes until it becomes bubbly and foamy, indicating proper activation.
2. In a large mixing bowl, combine the all-purpose flour, salt, and white granulated sugar. Add the cubed, room temperature unsalted butter. Use a pastry cutter, a fork, or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter.
3. Pour the activated milk/yeast mixture and the slightly beaten eggs into the flour mixture. If using a stand mixer, attach the dough hook and mix on low speed until a shaggy dough begins to form. Increase the speed to medium and knead for 5 minutes until the dough is smooth, elastic, and slightly tacky. (Refer to the “Baker’s Notes & Pro Tips” section for hand-kneading instructions if preferred.)
4. Lightly spray a large bowl with nonstick cooking spray. Place the kneaded dough into the bowl and cover it with a clean kitchen towel. Allow the dough to rise in a warm place for 1 hour, or until it has doubled in size. A warm, turned-off oven with the door cracked open makes an excellent rising environment.

Preparing the Peach Jam

1. In a medium saucepan, combine the peeled and sliced peaches, white granulated sugar, and lemon juice. Cook over medium heat for 5-10 minutes, stirring occasionally. The peaches will soften, release their juices, and the mixture will thicken to a jam-like consistency. Once cooked, this should yield approximately 1 1/4 cups of jam. Remove from heat and let it cool completely before using.

Crafting the Cinnamon Crumb Topping

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly spray it with non-stick cooking spray. In a medium bowl, combine the brown sugar, white granulated sugar, ground cinnamon, salt, all-purpose flour, and melted butter. Mix thoroughly with a fork until the ingredients are well combined and large, crumbly chunks form.
2. Spread the crumb topping evenly onto the prepared baking sheet. Bake for 8 minutes, then remove from the oven and let cool completely. The crumble will harden as it cools. Once entirely cooled, break any large chunks into smaller, more manageable pieces.

Assembling and Baking the Rolls

1. Prepare Cinnamon Filling: In a separate bowl, use a mixer to beat the room temperature unsalted butter, brown sugar, ground cinnamon, and salt together until the mixture is smooth and paste-like. Beat for at least 2 minutes to ensure it’s easily spreadable.
2. On a lightly floured surface, use a rolling pin to roll the risen dough into a large rectangle, approximately 1/4 inch thick. Aim for dimensions of about 16×14 inches.
3. Using an offset spatula or the back of a spoon, evenly spread the prepared cinnamon filling over the entire surface of the rolled-out dough.
4. Next, spread 1 cup of the completely cooled peach jam over the cinnamon filling. Leave a small border (about 1/2 inch) around the edges of the dough to help seal the roll.
5. Generously sprinkle half of the cooled cinnamon crumb topping over the peach jam layer.
6. Starting from one of the longer sides of the rectangle, carefully and tightly roll the dough into a log.
7. Using a sharp serrated knife, trim off the uneven ends of the log. For uniform rolls, use a measuring tape to guide you in cutting the log into 12 equal pieces. Employ a gentle sawing motion with the serrated knife to achieve clean cuts without squishing the rolls.
8. Lightly grease a 9×13-inch baking pan with nonstick baking spray. Arrange the cut cinnamon rolls evenly in the prepared pan. Cover the pan with a kitchen towel and let the rolls undergo their final rise for 20 minutes in a warm spot.
9. While the rolls are completing their final rise, preheat your oven to 375°F (190°C).
10. Bake the rolls for 23-26 minutes, or until the tops are lightly golden brown and the internal temperature of the rolls reaches 190°F (88°C).

Finishing with Peach Cream Cheese Icing

1. Begin preparing the icing while the cinnamon rolls are in the oven, ensuring it’s ready as soon as they’re baked.
2. In a mixing bowl, combine the room temperature cream cheese and unsalted butter. Using a hand mixer, beat on high speed for 1 minute until the mixture is light and fluffy.
3. Gradually add the sifted powdered sugar and pure vanilla extract. Mix on low speed until just combined, then increase to high speed and beat until the icing is smooth, creamy, and free of lumps.
4. Add 1-2 tablespoons of milk, mixing until you achieve your desired consistency. Add more milk for a thinner glaze or less for a thicker icing. If desired, gently mix in 3 tablespoons of the prepared peach jam for an added layer of peach flavor.
5. As soon as the hot rolls come out of the oven, immediately and generously spoon the peach cream cheese icing over them. The residual heat from the rolls will cause the icing to melt slightly and beautifully seep into all the tender layers, creating an incredibly moist and flavorful experience.
6. For a final flourish, sprinkle the remaining cinnamon crumb topping over the iced rolls. Serve warm and prepare for pure delight!