Peach Cobbler Cinnamon Rolls
Deliciously fluffy cinnamon rolls filled with homemade peach jam and fresh peaches, perfect for breakfast or dessert.
Equipment
- Pot For making the peach jam.
- Baking Dish To bake the rolls.
- Rolling Pin For rolling out the dough.
Ingredients
Main Ingredients
**For the Peach Jam**
- - 1 1/2 cups fresh ripe peaches cubed
- - 2 tablespoons granulated sugar
- - 1 teaspoon lemon juice
- - 2 teaspoons cornstarch
- - 1 tablespoon water
- - 1/2 cup very thinly sliced peaches for the filling
**For the Tangzhong**
- - 3/4 cup water
- - 1/4 cup bread flour
**For the Dough**
- - 3 2/3 cups bread flour
- - 1/3 cup granulated sugar
- - 2 teaspoons instant yeast
- - 1 teaspoon fine sea salt
- - 1/3 cup whole milk room temperature
- - 1/3 cup heavy cream
- - 1 large egg room temperature
- - Tangzhong from recipe above
- - 1 teaspoon vanilla paste or extract
- - 6 tablespoons unsalted butter softened
**For the Brown Sugar Filling**
- - 1/2 cup unsalted butter room temperature
- - 2/3 cup brown sugar
- - 1 teaspoon ground cinnamon
**For the Crumb Topping**
- - 1/2 cup all-purpose flour
- - 1 tablespoon granulated sugar
- - 1 teaspoon ground cinnamon
- - 3 tablespoons unsalted butter melted
**For the Cream Cheese Vanilla Glaze**
- - 4 tablespoons unsalted butter room temperature
- - 2 ounces cream cheese room temperature
- - 1 cup powdered sugar
- - 2 1/2 tablespoons heavy cream
Instructions
- **Make the Peach Jam**: In a pot, combine the cubed peaches, granulated sugar, and lemon juice. Cook over medium heat for 12-15 minutes, mashing occasionally, until the peaches are juicy and starting to thicken. Mix the cornstarch and water together, then stir it into the peach mixture. Cook for an additional 2 minutes, then transfer the jam to a bowl and let it cool completely.
- **Make the Tangzhong**: In a small pot, whisk together the water and bread flour. Cook over medium heat, whisking constantly for 4-5 minutes until it becomes a paste-like consistency. Transfer to a bowl and set aside.
- **Make the Dough**: In a stand mixer bowl, combine the bread flour, granulated sugar, instant yeast, and sea salt. Add the milk, heavy cream, egg, vanilla, and the prepared tangzhong. Knead on low speed with a dough hook for 2 minutes until a rough dough forms.
- With the mixer running on low, gradually add the softened butter, one tablespoon at a time, allowing it to fully incorporate before adding more. Continue kneading for another 8-10 minutes until the dough is smooth and elastic.
- Remove the dough from the bowl and shape it into a smooth ball. Place it seam-side down back into the mixing bowl. Cover with plastic wrap and let it rest for 30 minutes.
- **Assembly**: Preheat your oven to 325°F (162°C) and line a 9x13 baking dish with parchment paper. In a bowl, mix together the butter, brown sugar, and cinnamon until smooth.
- Roll the rested dough on a lightly floured surface into a 15x21-inch rectangle, with the longest side facing you. Spread the cinnamon sugar mixture over the dough, leaving a 1/2-inch border at the top. Spread the peach jam on top, then layer the thinly sliced peaches.
- Use a pizza cutter to slice the dough into twelve 1 3/4-inch strips. Roll each strip away from you and carefully transfer them to the lined baking pan.
- Cover the pan with plastic wrap and let it rise for 1-2 hours, or until the rolls double in size.
- While the rolls are rising, prepare the crumb topping by mixing the flour, sugar, cinnamon, and melted butter in a bowl until crumbly.
- Once the rolls have risen, sprinkle the crumb topping over them. Bake for 30-40 minutes, or until the tops are golden brown. Let the pan cool on a wire rack.
- **Make the Cream Cheese Glaze**: In a bowl, mix the cream cheese, butter, and powdered sugar until smooth. Whisk in the heavy cream. Spoon the glaze over the warm rolls and enjoy!
Notes
For a fruity twist, try adding other fruits like berries to the filling. If you prefer a less sweet glaze, reduce the powdered sugar to taste.