These Homemade Peach Cobbler Cinnamon Rolls are the ultimate summer treat! This completely from-scratch recipe gives you all warm-spiced flavors of a traditional peach cobbler swirled inside a soft, bakery-style cinnamon roll. Complete with a fresh peach jam filling and a streusel topping, it is the best breakfast mashup you'll make all season.
I've never met a cinnamon roll that I didn't like, and combining all the flavors of a delicious summer peach cobbler with my favorite cinnamon roll dough is a total home run. I use the same streusel topping that I put on top of my Apple Cinnamon Rolls, and let me tell you, these are absolutely delicious. They instantly became a family favorite around here!
Table of contents
Key Ingredients & Substitutions
- Fresh Peaches: Ripe, fresh peaches give this recipe its signature summer flavor. If you are short on time, you can substitute the homemade cooked filling with ⅓ cup of store-bought peach jam or preserves. However, I highly recommend still dicing up some fresh peaches to scatter on top of the jam before rolling to keep that fresh fruit texture!
- Bread Flour & All-Purpose Flour: This recipe uses a mix of bread flour for that ultimate bakery chew and all-purpose flour to keep the dough light. If you don't have bread flour on hand, you can easily substitute all-purpose flour for the entire recipe. I've done it successfully plenty of times!
- Active Dry Yeast: This is what gives the dough its beautiful rise. If you only have instant yeast in your pantry, you can use that as a 1:1 substitute instead.
- Unsalted Butter: Used throughout the dough, filling, and streusel. If you only have salted butter on hand, you can absolutely substitute it, just omit the extra salt from the other parts of the recipe.
See the recipe card below for the full list of ingredients and exact measurements.
How To Make Homemade Peach Cobbler Cinnamon Rolls
These gooey peach cobbler rolls come together so easily! Here is a quick look at exactly how I put them together step-by-step:
- Combine the peaches, sugar, spices, and lemon juice in a saucepan over medium heat. Cook until it starts to thicken slightly, then stir in the cornstarch slurry. Cook until thick and jammy, then set aside to cool.
- Combine the yeast, warm milk, vanilla, and sugar in a stand mixer bowl and let sit until dissolved. Mix in the flour, salt, and egg, then gradually add the softened butter. Knead until smooth and elastic, then cover and let rise until doubled in size.
- Whisk together the dry ingredients, then cut in the cold butter until coarse crumbs form. Stir in half of the beaten egg and a splash of water until clumpy, then spread on a baking sheet and bake for 20 to 25 minutes until golden and crisp.
- Combine the softened butter, brown sugar, and ground cinnamon in a small bowl. Stir until completely smooth, uniform, and easily spreadable.
- Roll the proofed dough into a 10x15-inch rectangle on a floured surface. Spread the cinnamon sugar butter evenly across the dough, layer on the cooled peach jam, and scatter the extra fresh diced peaches over the top.
- Roll the dough into a log starting from the long edge, then slice into 12 equal rolls. Arrange them in a lined 9x13 baking dish, cover, and let proof for 30 minutes until puffy.
- Bake the rolls at 350°F for 30 minutes. Remove from the oven when the edges are golden brown and the peach filling is bubbling up through the swirls.
- Whisk the powdered sugar, heavy cream, and vanilla together until smooth. Drizzle the icing over the warm rolls, then immediately sprinkle the streusel topping over the top.
See the recipe card below for the full recipe.
👉 Sky's Tips
- Cool the Peach Jam Completely: Make your homemade peach filling first thing and let it cool completely before spreading it onto your dough. If you try to spread hot jam onto yeast dough, it will melt the cinnamon butter, make a huge mess, and make the dough incredibly hard to roll.
- Bake the Streusel Ahead of Time: Make sure your streusel topping is already baked and cooled before the cinnamon rolls come out of the oven. You want to be able to drizzle the icing and immediately shower them in the crispy crumbs while they are warm. If you have to wait for the streusel to bake afterward, your rolls will cool down, and nobody wants to wait that long to eat them!
- Don't Rush the Dough: Make sure to give your dough plenty of time to rise until it is truly doubled in size. This first rise is what builds the gluten structure to give you those iconic soft, pillowy layers.
- Rolling the Dough: Because this recipe layers a smooth cinnamon butter, a cooked jam, and fresh juicy peaches, the filling is naturally wetter than a standard cinnamon roll. Roll it as tightly as you can, but don't panic if it looks a little messy or loose when you slice them. They puff up during the second rise and bake up absolutely perfectly anyway!
- Watch the Second Rise Closely: For the second rise, only proof the shaped rolls until they look nice and puffy, not completely doubled in size. This usually takes around 30 to 45 minutes. Over-proofing them at this stage can cause them to deflate or lose their perfect shape once they hit the heat of the oven.
Storage & Reheating Tips
Storing: Because these cinnamon rolls are packed with fresh, juicy peaches and homemade jam, they need to be stored in the refrigerator. Once the rolls have cooled completely, cover the baking dish tightly with plastic wrap or transfer the individual rolls to an airtight container. They will stay fresh and delicious in the fridge for up to 3 to 4 days.
How to Reheat: Cinnamon rolls are always best served warm, and these reheat beautifully! Simply place a roll on a microwave-safe plate and pop it in the microwave for 20 to 30 seconds. This completely revives that soft, pillowy dough, warms up the gooey peach filling, and makes them taste like they are fresh out of the oven.
These gooey Peach Cobbler Cinnamon Rolls are the ultimate way to use up your fresh summer peaches! I hope you give them a try soon.
-Sky🩷
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📖 Recipe
Homemade Peach Cobbler Cinnamon Rolls
These Peach Cobbler Cinnamon Rolls are big, fluffy, and absolutely delicious! Pillowy cinnamon rolls with a rich homemade peach jam, and extra fresh diced peaches. Topped with a simple icing and streusel topping.
Equipment
- Stand Mixer with Dough Hook
- 9x13 baking dish
Ingredients
Peach Filling
- 2 cups peaches fresh peaches small diced, ½ cup reserved
- 2 ½ tablespoons granulated sugar
- 1 teaspoon lemon juice
- ¼ teaspoon ground cinnamon
- pinch ground nutmeg
- ¼ teaspoon vanilla extract
- 1 ½ tablespoons water
- 1 tablespoon cornstarch
Streusel Topping
- 6 ounces all-purpose flour
- 2 tablespoons light brown sugar
- 2 tablespoons granulated sugar
- ¼ teaspoon baking powder
- ½ teaspoon ground cinnamon
- pinch salt
- ¼ cup butter cold & cubed
- ½ large egg lightly beaten
- 1 ½ teaspoons water
Cinnamon Roll Dough
- 2 ¼ teaspoons active dry yeast
- 1 ½ cups milk warm
- ½ teaspoon vanilla extract
- ⅓ cup granulated sugar
- 2 cups bread flour
- 2 cups all-purpose flour
- ¾ teaspoon salt
- 1 large egg
- 6 tablespoons unsalted butter softened
Cinnamon Sugar Butter
- 5 tablespoons unsalted butter softened
- ⅔ cup light brown sugar
- 2 tablespoons ground cinnamon
Icing
- 1 ½ cups powdered sugar
- 7 tablespoons heavy cream
- 1 teaspoon vanilla extract
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- For the peach filling: Combine the 1 ½ cups of the diced peaches, sugar, spices, and lemon juice in a saucepan over medium heat. As the mixture is cooking, mash the peaches down a little with a fork or potato masher. Cook until it starts to thicken slightly. Combine the water and cornstarch and stir into the pan. Cook until thick and jammy, then remove from heat and set aside to cool completely.
- For the streusel topping: Preheat your oven to 350°F and line a baking sheet with parchment paper. In a medium bowl, combine the flour, both sugars, baking powder, cinnamon, and salt. Whisk to fully combine, then cut in the cold cubed butter until it resembles coarse crumbs.
- Pour half of the beaten egg into the flour mixture. Mix just until it is fully combined. If the mixture looks too crumbly and won't stay together when squeezed, sprinkle in the remaining egg and up to 1 ½ teaspoons of water. Spread the mixture out on the prepared baking sheet and bake for 20 to 25 minutes until lightly browned and crumbly. Set aside to cool.
- For the cinnamon roll dough: Combine the yeast, warm milk, vanilla extract, and sugar in the bowl of a stand mixer fitted with the hook attachment. Allow to sit for 2 to 5 minutes for the yeast to dissolve. Add in the 2 cups of bread flour and mix to combine. Add in the salt and egg and mix well.
- Begin gradually adding in the 2 cups of all-purpose flour, one cup at a time, until the dough begins to pull away from the sides of the bowl. Then, slowly mix in the softened butter, one piece at a time. Continue to knead the dough until it is well-developed and passes the windowpane test (about 8 to 10 minutes). Cover the dough and let it proof in a warm spot until it has doubled in size (about 1 to 2 hours).
- For the cinnamon sugar butter: While the dough is proofing, mix together the softened butter, brown sugar, and cinnamon for the cinnamon sugar butter. Set aside.
- Assembling the rolls: Line a 9x13-inch baking dish with parchment paper and ensure the oven is set to 350°F. On a lightly floured surface, roll out the dough into a 10×15-inch rectangle. Evenly spread the cinnamon sugar butter over the dough; spread the completely cooled peach jam over the top, then evenly scatter the remaining ½ cup of fresh diced peaches over the jam.
- Starting from the long end, roll the dough into a log. Slice into 12 equal-sized rolls and place them in the prepared dish. Cover and allow to proof for 30 to 45 minutes, or until they become puffy (do not let them double in size). Bake the rolls at 350°F for 30 minutes until the edges are golden brown and the peach filling is bubbling. Let them rest for 5 minutes out of the oven.
- For the icing: In a small bowl, whisk together the powdered sugar, heavy cream, and vanilla extract until fully combined.
- Allow the cinnamon rolls to cool for 5 minutes then spread the icing over the warm cinnamon rolls. Sprinkle over the streusel topping and enjoy!
Notes
- Cool the Peach Jam Completely: Make your homemade peach filling first thing and let it cool completely before spreading it onto your dough. If you try to spread hot jam onto yeast dough, it will melt the cinnamon butter, make a huge mess, and make the dough incredibly hard to roll.
- Bake the Streusel Ahead of Time: Make sure your streusel topping is already baked and cooled before the cinnamon rolls come out of the oven. You want to be able to drizzle the icing and immediately shower them in the crispy crumbs while they are warm. If you have to wait for the streusel to bake afterward, your rolls will cool down, and nobody wants to wait that long to eat them!
- Don't Rush the Dough: Make sure to give your dough plenty of time to rise until it is truly doubled in size. This first rise is what builds the gluten structure to give you those iconic soft, pillowy layers.
- Rolling the Dough: Because this recipe layers a smooth cinnamon butter, a cooked jam, and fresh juicy peaches, the filling is naturally wetter than a standard cinnamon roll. Roll it as tightly as you can, but don't panic if it looks a little messy or loose when you slice them. They puff up during the second rise and bake up absolutely perfectly anyway!
- Watch the Second Rise Closely: For the second rise, only proof the shaped rolls until they look nice and puffy, not completely doubled in size. This usually takes around 30 to 45 minutes. Over-proofing them at this stage can cause them to deflate or lose their perfect shape once they hit the heat of the oven.
Nutrition
Calories: 557kcalCarbohydrates: 87gProtein: 9gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 75mgSodium: 218mgPotassium: 189mgFiber: 3gSugar: 43gVitamin A: 739IUVitamin C: 1mgCalcium: 92mgIron: 2mg
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