Description
These Peach Cobbler Cinnamon Rolls combine the warm, comforting flavors of cinnamon rolls with the fruity sweetness of peach cobbler. Soft yeast dough is filled with a cinnamon-sugar peach filling, baked with a luscious peach cobbler topping, and finished with a smooth vanilla glaze. Perfect for breakfast or dessert, these rolls offer a delightful twist on a classic favorite.
Ingredients
Scale
Dough Ingredients
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¾ cup warm milk (about 110°F)
- ¼ cup granulated sugar
- 1 large egg (room temperature)
- ¼ cup unsalted butter (melted)
- 3 ½ cups all-purpose flour
- ½ teaspoon salt
Filling Ingredients
- ¼ cup unsalted butter (softened)
- â…” cup brown sugar
- 1 tablespoon ground cinnamon
- 1 cup canned or fresh peach slices (diced)
Peach Cobbler Topping Ingredients
- 1 cup canned or fresh peach slices (diced)
- â…“ cup brown sugar
- 2 tablespoons unsalted butter (melted)
- 1 teaspoon ground cinnamon
Glaze Ingredients
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Prepare the Dough: In a small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until foamy. In a large mixing bowl, combine the sugar, egg, melted butter, and yeast mixture. Add the flour and salt, then mix until a soft dough forms. Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Prepare the Filling: In a small bowl, mix together the softened butter, brown sugar, and cinnamon until well combined.
- Roll Out the Dough: Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, about ¼ inch thick.
- Spread the Filling: Spread the filling mixture evenly over the rolled-out dough. Sprinkle the diced peaches evenly over the filling to distribute the fruit within the rolls.
- Roll Up the Dough: Starting from one long edge, tightly roll up the dough into a log. Cut the log into 12 equal-sized rolls using a sharp knife or dental floss for clean slices.
- Prepare the Peach Cobbler Topping: In a small bowl, mix together the diced peaches, brown sugar, melted butter, and cinnamon until well combined to create the topping for the rolls.
- Assemble the Rolls: Grease a 9×13-inch baking dish and arrange the rolls evenly spaced in the dish. Spoon the peach cobbler topping over the rolls, spreading it out evenly to cover the rolls.
- Let Rise Again: Cover the baking dish with a clean towel and let the rolls rise in a warm place for about 30-45 minutes, allowing them to puff up before baking.
- Bake the Rolls: Preheat the oven to 350°F (175°C). Once the rolls have risen, bake them in the preheated oven for 25-30 minutes, or until golden brown and cooked through.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar, milk (2 to 3 tablespoons for desired consistency), and vanilla extract until smooth and pourable.
- Glaze the Rolls: Once the rolls are done baking, remove them from the oven and immediately drizzle the vanilla glaze over the warm rolls for a sweet finish.
- Serve and Enjoy: Allow the rolls to cool slightly before serving. Enjoy the warm, gooey peach cobbler cinnamon rolls fresh out of the oven.
Notes
- Ensure the milk is warm (about 110°F) to activate the yeast properly without killing it.
- Fresh or canned peaches can be used; if canned, drain well to avoid excess moisture.
- For a thicker glaze, use less milk; for a thinner glaze, add more milk gradually.
- These rolls are best enjoyed the day they are made but can be reheated gently before serving.
- Store leftovers tightly covered at room temperature for up to 2 days or refrigerated for up to 4 days.
