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Peach Cobbler Cinnamon Rolls Recipe
Ben Carraoli

Peach Cobbler Cinnamon Rolls Recipe

I recently made these peach cobbler cinnamon rolls, and let me tell you—they completely changed my weekend mornings! The aroma of warm peaches and cinnamon filling the kitchen was irresistible. Each bite is soft, gooey, and bursting with peach flavor. I loved how the buttery streusel on top added a perfect crunch.
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Total Time 2 hours 50 minutes
Servings: 9
Ingredients Method Notes

Ingredients
  

  • 6 cups thawed frozen peaches divided – I find that using thawed frozen peaches gives a consistent sweetness and texture. Fresh peaches can be hit or miss depending on season.
  • 3/4 cup granulated sugar – balances the natural tartness of the peaches.
  • 3/4 tsp ground cinnamon – warms up the filling and pairs perfectly with peaches.
  • 1/2 tsp ground nutmeg – adds subtle depth and spice.
  • 1/8 tsp kosher salt – enhances all the flavors.
  • 1 tbsp fresh lemon juice – brightens the peach flavor.
  • 2 tsp cornstarch – thickens the filling without making it gloopy.
  • 1 tbsp water – mix with cornstarch to make a slurry.
  • 3/4 cup light brown sugar – adds richness and depth.
  • 1 tbsp ground cinnamon – gives that classic cinnamon roll flavor.
  • 1/2 tsp ground nutmeg – adds subtle warmth.
  • 1/4 tsp kosher salt – balances sweetness.
  • 5 drops peach concentrate – intensifies the peach flavor.
  • 6 tbsp salted butter softened – ensures smooth, spreadable filling.
  • 1/4 cup flour – forms the base of the crumbly topping.
  • 1/4 cup granulated sugar – for sweetness.
  • 1/4 cup brown sugar – adds a caramelized flavor.
  • 1 tsp ground cinnamon – classic spice for streusel.
  • 1/4 cup unsalted butter cold – cut into pieces for that perfect crumbly texture.

Method
 

  1. Start by cutting your peaches into bite-sized pieces. Add them to a saucepan with sugar, cinnamon, nutmeg, salt, and lemon juice. Cook for about 10 minutes, then thicken with a cornstarch slurry and chill.
  2. Mix together brown sugar, cinnamon, nutmeg, salt, peach concentrate, and butter. Chill this mixture while you work on the dough.
  3. Combine flour, granulated and brown sugar, and cinnamon. Cut in cold butter until pea-sized crumbs form. Pop in the freezer until ready to use.
  4. Activate yeast with sugar and warm water until foamy. Mix dry ingredients in a stand mixer, then add milk, melted butter, eggs, yeast mixture, and peach concentrate. Knead until smooth.
  5. Add remaining flour and knead until the dough is taut. Shape into a ball, place in a greased bowl, cover, and let it rise in a warm spot for about an hour until doubled in size.
  6. Roll the dough into a 14×17-inch rectangle. Spread butter, then peach filling, then brown sugar mixture. Top with extra peach pieces for bursts of flavor.
  7. Roll the dough into a log and seal the edge. Use unflavored dental floss to cut into nine even pieces. Place in a greased pan, cover, and let rise again.
  8. Sprinkle streusel on top and bake at 350°F for about 25 minutes. Whisk glaze ingredients together and drizzle over warm rolls for maximum gooeyness.

Notes

  • I always chill the peach filling; it prevents soggy rolls.
  • Using floss to cut the dough ensures clean edges.
  • Letting the rolls cool slightly before icing keeps the glaze from melting too fast.
  • I sometimes add a pinch of cardamom for a subtle spice twist.