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Cobbler Cinnamon Rolls with Peach Filling and Cream Cheese Icing Recipe

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★★★★★

4.6 from 71 reviews

These Cobbler Cinnamon Rolls combine the comforting warmth of cinnamon rolls with a fresh peach cobbler twist. Soft, fluffy dough envelops a sweet cinnamon-sugar and peach filling, topped with a buttery crumb and finished with a luscious cream cheese glaze. Perfect for a special breakfast or dessert that captures the essence of summer peaches in every bite.

Ingredients

Scale

Peach Jam

  • 1 1/2 cups fresh ripe peaches (cubed)
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 2 teaspoons cornstarch
  • 1 tablespoon water

Filling

  • 1/2 cup very thinly sliced peaches (for the filling)

Tangzhong

  • 3/4 cup water
  • 1/4 cup bread flour

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 (prepared)
  • 1 teaspoon vanilla paste or extract
  • 6 tablespoons unsalted butter (softened)

Cinnamon Sugar Mixture

  • 1/2 cup unsalted butter (room temperature)
  • 2/3 cup brown sugar
  • 1 teaspoon ground cinnamon

Crumb Topping

  • 1/2 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter (melted)

Cream Cheese Icing

  • 4 tablespoons unsalted butter (room temperature)
  • 2 ounces cream cheese (room temperature)
  • 1 cup powdered sugar
  • 2 1/2 tablespoons heavy cream

Instructions

  1. Make the Peach Jam: In a pot over medium heat, combine the cubed peaches, granulated sugar, and lemon juice. Cook for 12-15 minutes, mashing occasionally, until the peaches are juicy and begin to thicken. Stir together the cornstarch and water, then mix it into the peach mixture. Cook an additional 2 minutes until thickened. Transfer the jam to a bowl and let cool completely before using.
  2. Make the Tangzhong: Whisk the water and all-purpose flour together in a small pot. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture thickens to a paste-like consistency. Remove from heat and set aside to cool.
  3. Prepare the Dough: In a stand mixer bowl, combine 3 2/3 cups bread flour, granulated sugar, instant yeast, and fine sea salt. Add the whole milk, heavy cream, egg, vanilla paste/extract, and cooled tangzhong. Knead on low speed with a dough hook for 2 minutes until a rough dough ball forms.
  4. Incorporate Butter: With the mixer still running on low, add the softened unsalted butter one tablespoon at a time, allowing each addition to fully incorporate. Continue kneading for 8-10 minutes until the dough becomes smooth and elastic.
  5. First Proof: Remove the dough from the bowl. Pull the sides to the bottom to create a smooth, round ball and place it seam-side down back into the bowl. Cover with plastic wrap and let it rest for 30 minutes.
  6. Prepare Baking Dish: Line a 9×13 inch metal baking dish with parchment paper.
  7. Make Cinnamon Sugar Filling: In a bowl, mix the room temperature butter, brown sugar, and ground cinnamon until smooth.
  8. Shape the Rolls: Roll the rested dough on a lightly floured surface into a 15×21 inch rectangle with the longer side facing you. Spread the cinnamon sugar mixture evenly over the dough, leaving a 1/2 inch border at the top. Next, spread the cooled peach jam over the cinnamon mixture, then evenly distribute the thinly sliced peaches on top.
  9. Cut and Roll: Using a pizza cutter, slice the dough into twelve 1 3/4-inch strips. Roll each strip away from you tightly, then place the rolls seam side down into the prepared baking pan.
  10. Second Proof: Cover the rolls with plastic wrap and let them rise for 1-2 hours or until doubled in size. Preheat the oven to 325°F (162°C) during the last 30 minutes of rising.
  11. Make Crumb Topping: In a bowl, combine the all-purpose flour, granulated sugar, ground cinnamon, and melted butter. Mix until crumbly.
  12. Top and Bake: Sprinkle the crumb topping evenly over the risen rolls. Bake for 30-40 minutes until the tops are golden brown and the rolls are cooked through. Remove from oven and transfer the pan to a wire rack to cool slightly.
  13. Prepare Cream Cheese Icing: In a bowl, beat together the room temperature butter, cream cheese, and powdered sugar until smooth. Whisk in the heavy cream until the glaze is creamy and pourable.
  14. Glaze and Serve: Spoon the cream cheese icing over the warm cinnamon rolls and serve immediately for best flavor and texture.

Notes

  • For accurate bread flour measurement, spoon flour into the measuring cup and level it off with a knife rather than scooping directly to avoid excess flour.
  • The tangzhong technique helps to create a soft, fluffy dough that stays fresh longer.
  • You can substitute vanilla extract if vanilla paste is not available.
  • Make sure all dairy ingredients are at room temperature for optimal dough consistency.
  • Store any leftover rolls covered in the refrigerator and reheat before serving.

Keywords: cobbler cinnamon rolls, peach cinnamon rolls, homemade cinnamon rolls, peach cobbler recipe, sweet rolls, brunch recipe

Find it online: https://cookwithlea.com/cobbler-cinnamon-rolls-with-peach-filling-and-cream-cheese-icing-recipe/