Let me introduce you to these Peach Cobbler Cinnamon Rolls! Indulge in an amazing fusion of flavors with these mouthwatering Cinnamon Rolls. Pillowy soft dough, swirled with a delicious cinnamon filling, and homemade peaches jam. Every bite is full of warm spices and peaches creating a heavenly symphony of flavours. They are topped with lots of crumble and a drizzle of vanilla glaze, making these rolls pure bliss.
These Peach Cobbler Cinnamon Rolls are absolute delicious and a perfect breakfast treat! If you're a fan of the classic cinnamon roll and the comforting flavors of peach cobbler, then you're in for a treat. This delightful cinnamon rolls recipe have a soft, gooey cinnamon roll filled with sweet and tangy peach filling. Get ready to indulge in the perfect balance of warm spices, juicy peaches, and pillow soft rolls.
For more cinnamon roll recipes, try Small Batch Cinnamon Rolls, Blueberry Cinnamon Rolls and Strawberry Rolls.
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WHY THIS RECIPE WORKS
- Brioche dough: The brioche dough for these rolls is so soft and incredibly delicious!
- Peach jam: These rolls of filled with a delicious homemade peach jam.
- Crumble top: The cinnamon rolls are topped with lots of crumble giving a delicious crunchy top to the pillow soft cinnamon rolls.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Yeast: I use fresh yeast but you can also use active or instant dry yeast.
- Butter: Take it out of the fridge 1-2 hours before baking.
- Whole milk: Heat the milk up to 37ºC, make sure it's not warmer as it can kills the yeast if it's too hot.
- Peaches: Use really ripe fresh peaches for the most amount of flavor. They are also easier to peel. If you want to save some time you can also use store bought peach jam.
- Cinnamon: Cinnamon is mix together with the butter and brownie sugar to make the best cinnamon filling.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake these peach cobbler cinnamon rolls. This recipe needs a stand mixer with a dough hook attachment and a 24x34 cm baking tray lined with parchment paper or butter or non-stick cooking spray.
The full recipe is down below in the recipe card.
STEP 1: Start by peeling the peaches. Cut them in half and remove the stone. Then slice them into thin slices. In a pot, heat up the peach slices, granulated sugar, lemon juice and vanilla extract. Once it starts bubbling, take it down to a medium heat and let it simmer for 8 minutes. While it cooks, give the peaches a stir once in a while. When 8 minutes have passed, mix together the cornstarch and water and then add the cornstarch mix to the jam and stir it in. Continue stirring for 2 minutes. Pour the jam into a flat surfaced bowl, so it can cool down faster, and place it in the fridge. While it cools down, make the dough.
STEP 2: For the dough, heat up the milk until it’s lukewarm (37ºC). Crumble the fresh yeast into the bowl of a stand mixer and pour in the heated milk. With a spatula stir it together until the yeast has melted. (If you are use dry yeast, let it bloom in the warm milk per instruction of the pack)
STEP 3: Add the granulated sugar, all-purpose flour, eggs, salt and using the dough hook, mix the dough on low-medium speed until it is all hydrated and there is no dry flour left. Then mix further for 4 minutes on medium speed.
STEP 4: Continue on medium speed and add the butter in two parts. Add the second part of the butter, once the first part has mixed into the dough. This part looks messy but don’t worry. Once the second part has incorporated, scape down the sides of the bowl and keep mixing the dough for 8-10 minutes. It should end, looking smooth and released from the bowl.
STEP 5: Add the dough to a clean large bowl, with a bit of vegetable oil, and cover the bowl with plastic wrap and a tea towel. Place it in a warm room temperature area in your house or use the trick with the oven. Let it rise for 1 hour. See FAQ above for overnight rising.
STEP BY STEP INSTRUCTIONS - CINNAMON FILLING, CRUBMLE AND ASSEMBLING
STEP 1. While the dough rises, mix together all of the ingredients for the cinnamon filling until one paste and set it aside.
STEP 2: For the crumble, dd all the dry ingredients to a bowl and mix them together. The add the vanilla extract and butter and with a spatula, fork or with clean hands mix everything together until all of the dry ingredients has been coated with butter and becomes a crumble structure. Set it aside until it’s ready to be used.
STEP 3: After the first rise, it should now be double in size. Punch the air out of the dough and roll it out your dough on a lightly floured surface into a large rectangle that is about 5 mm thick with a rolling pin. Spread first the cinnamon sugar filling over the dough in an even layer with a spoon or offset spatula. Then add the peach jam and spread it out in an even layer. Roll it into a log from the short side.
STEP 4: Using a piece of unflavored dental floss cut 12 rolls. You can also use a serrated bread knife instead of the thread or floss.
STEP 5: Place them in a 34 x 24 cm baking tray lined with parchment paper and let them rise for a second time on the kitchen counter for 45 minutes under some plastic wrap and a tea towel.
Meanwhile preheat the oven to 190ºC/ 375ºF conventional oven.
STEP 6: After the second rise, bake them for 21-25 minutes on the second lowest rack. Then let them cool down.
TIP: The pan you use decides how long the rolls needs to bake for. If you use a metal pan they need 21-25 minutes. If you use a ceramic pan, they need to bake for 25-28 minutes.
STEP 7: While the cinnamon rolls cool down a bit, mix all the ingredients together. If it's too thin add more powdered sugar, if it's too thick add a bit more milk. Drizzle it over the rolls.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
The pan you use decides how long the rolls needs to bake for. If you use a metal pan they need 21-25 minutes. If you use a ceramic pan, they need to bake for 25-28 minutes.
Yes, let the dough rise its 1st rise in the fridge overnight, proofing for no more than 16 hours. Then follow the recipe as and let the dough do its 2nd rise at room temperature.
Yes, prepare the dough, jam, cinnamon filling and crumble the day before, so you only need to assemble the rolls the next morning. Make the dough as described in the FAQ above. Make the cinnamon sugar filling, crumble and peach jam and store them individually in airtight containers in the fridge. Take the cinnamon sugar filling out of the fridge 30 minutes before using it, so it can become room temperature and therefore more easy to spread out.
STORAGE
Store the peach cobbler cinnamon rolls in the fridge covered tightly with cling film or in an airtight container. Best enjoyed within a 3-5 days. They taste the the best when reheated in the microwave for 1-2 minutes.
Freezing: Store the cinnamon rolls in an airtight container in the freezer for up to 30 days. Let the cinnamon rolls thaw for 1 hour. To heat them, microwave for 1-2 minutes.
Other Cinnamon Roll Recipes To Try
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Peach Cobbler Cinnamon Rolls
Equipment
Ingredients
PEACH FILLING (CAN ALSO USE STORE BOUGHT PEACH JAM)
- 250 g peaches peeled and pitted, about 3 peaches
- 50 g granulated sugar
- 2 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
- 2 teaspoon water
BRIOCHE DOUGH
- 225 g whole milk
- 30 g fresh yeast or 10 g active dry yeast or instant yeast
- 50 g granulated sugar
- 540 g all-purpose flour
- 2 eggs
- 1 teaspoon salt
- 100 g butter room temperature
CINNAMON FILLING
- 100 g butter room temperature
- 100 g brown sugar
- 1 ½ tablespoon cinnamon
CRUMBLE
- 100 g all-purpose flour
- 30 g brown sugar
- 70 g granulated sugar
- ½ teaspoon cinnamon
- 50 g butter room temperature
- ½ teaspoon vanilla extract
VANILLA GLAZE
- 100 g powdered sugar
- 2 ½ teaspoon milk
- 2 teaspoon vanilla extract
Instructions
PEACH FILLING
- Start by peeling the peaches. Cut them in half and remove the stone. Then slice them into thin slices. In a pot, heat up the peaches, granulated sugar, lemon juice and vanilla extract. Once it starts bubbling, take it down to a medium heat and let it simmer for 8 minutes. While it cooks, give the peaches a stir once in a while. When 8 minutes have passed, mix together the cornstarch and water and then add the cornstarch mix to the jam and stir it in. Continue stirring for 2 minutes.250 g peaches, 50 g granulated sugar, 2 teaspoon lemon juice, 1 teaspoon vanilla extract, 1 teaspoon cornstarch, 2 teaspoon water
- Pour the jam into a flat surfaced bowl, so it can cool down faster, and place it in the fridge. Takes about 1 hour. While it cools down, make the dough.
DOUGH
- Heat up the milk until it’s lukewarm (37ºC). Crumble the fresh yeast into the bowl of a stand mixer and pour in the heated milk. With a spatula stir it together until the yeast has melted. (If you are use dry yeast, let it bloom in the warm milk per instruction of the pack)225 g whole milk, 30 g fresh yeast
- Add the granulated sugar, all-purpose flour, eggs, salt and using the dough hook, mix the dough on low-medium speed until it is all hydrated and there is no dry flour left. Then mix further for 4 minutes on medium speed.50 g granulated sugar, 540 g all-purpose flour, 2 eggs, 1 teaspoon salt
- Continue on medium speed and add the butter in two parts. Add the second part of the butter, once the first part has mixed into the dough. This part looks messy but don’t worry. Once the second part has incorporated, scape down the sides of the bowl and keep mixing the dough for 8-10 minutes. It should end, looking smooth and released from the bowl.100 g butter
- Add the dough to a clean large bowl, with a bit of vegetable oil, and cover the bowl with plastic wrap and a tea towel. Place it in a warm room temperature area in your house. Let it rise for 1 hour. See FAQ above for overnight rising.
CINNAMON FILLING
- While the dough rises, mix together all of the ingredients until one paste and set it aside.100 g butter, 100 g brown sugar, 1 ½ tablespoon cinnamon
CRUMBLE
- For the crumble, add all the dry ingredients to a bowl and mix them together. Then add the vanilla extract and butter and with a spatula, fork or with clean hands mix everything together until all of the dry ingredients have been coated with butter and it becomes a crumble structure. Set it aside until it’s ready to be used.100 g all-purpose flour, 30 g brown sugar, 70 g granulated sugar, ½ teaspoon cinnamon, 50 g butter, ½ teaspoon vanilla extract
ASSEMBLING
- After the first rise, it should now be double in size. Punch the air out of the dough and roll out your dough on a lightly floured surface into a large rectangle that is about 5 mm thick with a rolling pin. Spread first the cinnamon sugar filling over the dough in an even layer with a spoon or offset spatula. Then add the peach jam and spread it out in an even layer. Roll it into a log from the short side.
- Using a piece of unflavored dental floss or a serrated knife cut 12 rolls. Place them in a 33 x 23 cm (13 x 9 inch) baking tray lined with parchment paper. Sprinkle the crumble on top.
- Let them rise for a second time on the kitchen counter for 45 minutes under some plastic wrap and a tea towel.
- Meanwhile preheat the oven to 190ºC/ 375ºF conventional oven.
- After the second rise, bake them for 21-25 minutes on the second lowest rack. For the last 2-3 minutes of the baking time, or when they start to become golden brown, cover the cinnamon rolls with aluminium foil, to prevent too much browning.
- Let them cool down while making the glaze.
VANILLA GLAZE
- Mix all the ingredients together. If it's too thin add more powdered sugar, if it's too thick add a bit more milk. Drizzle it over the rolls. Enjoy the cinnamon rolls warm or luke warm.100 g powdered sugar, 2 ½ teaspoon milk, 2 teaspoon vanilla extract
Anne
So so good! Will definitely make again!