Description
Delightful Peach Cobbler Cinnamon Rolls combine the warm spices of cinnamon rolls with a sweet peach cobbler filling, topped with a creamy cream cheese frosting. Perfect for a comforting breakfast or dessert that blends soft, fluffy dough with juicy peaches and a luscious glaze.
Ingredients
Scale
Dough
- 1 cup warm milk
- 2 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup melted butter
- 1 teaspoon salt
- 2 large eggs
- 4 cups all-purpose flour
Filling
- 2 cups diced peaches (fresh or canned)
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
Frosting
- 4 oz cream cheese, softened
- 1/4 cup butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Activate Yeast: In a mixing bowl, dissolve yeast in warm milk with a pinch of sugar and let sit until frothy (about 5 minutes).
- Prepare Dough: Add remaining sugar, melted butter, salt, eggs, and flour to the yeast mixture. Mix until combined and knead until smooth. Cover and let rise until doubled in size (about 1 hour).
- Make Filling: For the filling, combine diced peaches with brown sugar and cinnamon in a separate bowl.
- Roll and Fill Dough: Roll out the dough into a rectangle on a floured surface; spread peach filling evenly over it. Roll tightly into a log and slice into 12 equal pieces.
- Second Rise: Place slices in a greased baking dish; let rise for another 30 minutes.
- Bake Rolls: Preheat oven to 350°F (175°C) and bake rolls for about 25 minutes until golden brown.
- Prepare Frosting: While baking, prepare frosting by beating cream cheese, butter, powdered sugar, and vanilla extract until smooth.
- Serve: Drizzle frosting over warm rolls before serving.
Notes
- Use fresh or canned peaches based on availability, drain canned peaches well to avoid soggy dough.
- Allow dough to rise properly to ensure fluffy rolls.
- For easier slicing, chill the rolled log for 15 minutes before cutting.
- Store leftovers in an airtight container; reheat gently before serving.
- Can be made a day ahead; refrigerate after the second rise and bake fresh the next day.
