Introduction

These Cobbler Cinnamon Rolls combine the warm spice of classic cinnamon rolls with the sweet, fresh flavor of ripe peaches. Topped with a crumbly streusel and finished with a luscious cream cheese glaze, they make for a comforting and unique treat perfect for brunch or dessert.

The image shows a close-up top view of several cinnamon rolls arranged tightly together. Each roll has multiple visible layers of golden-brown dough spiraled with a reddish-brown cinnamon filling. Some rolls are topped with a creamy white glaze that looks smooth and slightly melted while others are covered with a crumbly, light tan streusel topping. The texture of the dough appears soft and fluffy, contrasting with the crunchy topping. The rolls rest on a white marbled surface, highlighting their warm tones. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups fresh ripe peaches (cubed)
2 tablespoons granulated sugar
1 teaspoon lemon juice
2 teaspoons cornstarch
1 tablespoon water (for the peach jam)
1/2 cup very thinly sliced peaches (for the filling)
3/4 cup water (for tangzhong)
1/4 cup bread flour (for tangzhong; see notes below for measuring)
3 2/3 cups bread flour (see notes below for measuring)
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 (prepared from above)
1 teaspoon vanilla paste or extract
6 tablespoons unsalted butter (softened, for dough)
1/2 cup unsalted butter (room temperature, for filling)
2/3 cup brown sugar
1 teaspoon ground cinnamon (for filling)
1/2 cup all-purpose flour (for crumb topping)
1 tablespoon granulated sugar (for crumb topping)
1 teaspoon ground cinnamon (for crumb topping)
3 tablespoons unsalted butter (melted, for crumb topping)
4 tablespoons unsalted butter (room temperature, for icing)
2 ounces cream cheese (room temperature, for icing)
1 cup powdered sugar (for icing)
2 1/2 tablespoons heavy cream (for icing)

Instructions

Step 1: 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 in a small bowl, then stir it into the peach mixture. Cook for 2 more minutes, then transfer to a bowl and let cool completely.
Step 2: Make the Tangzhong. In a small pot, whisk together the 3/4 cup water and 1/4 cup bread flour until smooth. Cook over medium heat, whisking constantly, for 4-5 minutes until it becomes thick and paste-like. Transfer to a bowl and set aside.
Step 3: Prepare the Dough. In a stand mixer bowl, combine 3 2/3 cups bread flour, sugar, yeast, and 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.
Step 4: With the mixer running on low, add softened butter one tablespoon at a time, letting it incorporate fully. Continue kneading for 8-10 minutes until dough is smooth and elastic.
Step 5: Shape the dough into a smooth ball by tucking the edges underneath. Place seam-side down in the bowl, cover with plastic wrap, and let rest for 30 minutes.
Step 6: Assemble the Rolls. Line a 9×13 inch metal baking dish with parchment paper. Combine butter, brown sugar, and cinnamon until smooth for the filling.
Step 7: Roll the rested dough on a lightly floured surface into a 15×21 inch rectangle, with the longest side facing you. Spread the cinnamon sugar filling evenly, leaving a 1/2-inch border at the top. Spread the peach jam on top, then arrange the thinly sliced peaches over the jam.
Step 8: Use a pizza cutter to slice the dough into twelve 1 3/4-inch strips. Roll each strip away from you and carefully place them into the prepared baking pan.
Step 9: Cover the pan with plastic wrap and allow the rolls to rise for 1-2 hours until doubled in size. Meanwhile, preheat the oven to 325°F (162°C).
Step 10: Prepare the crumb topping by mixing the flour, sugar, cinnamon, and melted butter until crumbly. Break the crumbs evenly over the risen rolls.
Step 11: Bake the rolls for 30-40 minutes until golden brown on top. Let cool on a wire rack while you prepare the icing.
Step 12: Make the Cream Cheese Icing by stirring together cream cheese, butter, and powdered sugar until smooth. Whisk in the heavy cream until well combined. Spoon the glaze over the warm rolls and serve.

Tips & Variations

For best results, measure flour by spooning it into your measuring cup and leveling it off rather than scooping directly to avoid dense dough.
Use fresh ripe peaches for natural sweetness and juiciness, or substitute with frozen peaches thawed and drained if out of season.
Add a pinch of nutmeg to the cinnamon sugar filling for a warm, spiced twist.
For a dairy-free option, substitute milk, cream, butter, and cream cheese with plant-based alternatives.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze tightly wrapped for up to 2 months. Reheat gently in the microwave or oven before serving, adding a little extra glaze if desired.

How to Serve

A close-up view of nine cinnamon rolls packed together in a white baking pan, each roll featuring a golden-brown spiral dough with a layer of reddish cinnamon filling visible in the swirls. Some rolls are topped with smooth, glossy white icing spread unevenly on the surface, while others have a crumbly light brown streusel topping with small and large chunks. The texture of the dough looks soft and fluffy under the toppings. The white marbled texture background adds a clean, bright contrast to the warm colors of the rolls. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these rolls ahead of time?

Yes, you can prepare the dough and shape the rolls, then refrigerate them overnight for a slow rise. Take them out and let come to room temperature before baking to enhance flavor and texture.

What is tangzhong and why is it used in this recipe?

Tangzhong is a cooked flour and water paste that helps keep the dough moist, soft, and fluffy by retaining more moisture. It contributes to the tender texture typical of these cinnamon rolls.