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Peach Cobbler Cinnamon Rolls Recipe
Ash Tyrrell

Peach Cobbler Cinnamon Rolls Recipe

I have to admit — the first time I made these Peach Cobbler Cinnamon Rolls, I couldn’t stop smiling. The smell drifting through my kitchen was pure summer magic. I mixed warm peaches with soft dough and rich spices, and the result was beyond worth the effort. Every bite was juicy, sweet, and wonderfully comforting.
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Total Time 2 hours 50 minutes
Servings: 9
Ingredients Method Notes

Ingredients
  

  • 6 cups peaches fresh or thawed frozen; frozen peaches make this recipe possible year-round
  • ¾ cup granulated sugar balances the natural tartness of peaches
  • ¾ tsp cinnamon adds warm flavor
  • ½ tsp nutmeg gives depth and cozy aroma
  • ⅛ tsp kosher salt enhances sweetness
  • 1 tbsp lemon juice brightens fruit flavor
  • 2 tsp cornstarch + 1 tbsp water helps thicken the filling so it doesn't run
  • ¾ cup light brown sugar adds deep molasses sweetness
  • 1 tbsp cinnamon classic cinnamon roll spice
  • ½ tsp nutmeg boosts flavor warmth
  • ¼ tsp kosher salt balances sweetness
  • 6 tbsp softened salted butter makes filling creamy and rich
  • 5 drops peach concentrate optional (adds extra peach flavor)
  • ¼ cup all-purpose flour structure for crumb topping
  • 2 tbsp light brown sugar sweet crumb texture
  • 2 tbsp granulated sugar adds slight crispness
  • ¼ tsp cinnamon extra flavor
  • 2 tbsp cold unsalted butter creates flaky streusel crumbs
  • 2¼ tsp active dry yeast helps rolls rise fluffy
  • 1 tsp granulated sugar feeds yeast activation
  • ¼ cup warm water ~115°F (ideal temperature for yeast)
  • 4 cups all-purpose flour plus extra for rolling (forms dough structure)
  • ½ cup granulated sugar sweet dough base
  • ¾ tsp kosher salt balances flavor
  • 6 tbsp melted unsalted butter adds moisture
  • 1 cup whole milk room temperature (keeps dough soft)
  • 1 large egg + 1 egg yolk adds richness and structure
  • 6 drops peach concentrate optional
  • 2 cups powdered sugar smooth sweetness
  • 2 tbsp reserved peach filling adds fruity flavor
  • 3 tbsp milk controls glaze thickness
  • 1 tsp vanilla extract flavor enhancer
  • ½ tsp lemon juice bright finishing touch

Method
 

  1. I begin by chopping most peaches into small chunks and simmering them with sugar, spices, and lemon juice. As they soften and release juice, a cornstarch mixture thickens everything into a spoonable filling. Let it cool completely before using so it spreads easily.
  2. I activate yeast in warm water and sugar until foamy, then mix it with flour, butter, milk, eggs, and salt. Once kneaded smooth and elastic, the dough rests in a warm spot until doubled. This step builds fluffy texture and flavor.
  3. I roll the risen dough into a large rectangle and spread softened butter over it. Then I add the brown sugar mixture and peach filling evenly. Rolling it tightly into a log, I slice thick rolls and arrange them in a pan.
  4. After a short second rise, I sprinkle streusel crumbs over the rolls for crunch. They bake until golden, puffed, and bubbly around the edges. The smell at this stage is absolutely irresistible.
  5. While warm, I whisk together powdered sugar, peach filling, milk, vanilla, and lemon juice. I drizzle the glaze generously so it melts slightly into the rolls, creating sticky sweetness in every bite.

Notes

  • I always check yeast freshness; old yeast won't rise properly.
  • I let dough rise slowly for better flavor and fluffiness.
  • I spread filling evenly so every roll tastes the same.
  • Chilling dough briefly helps with easier slicing.
  • Fresh summer peaches taste incredible if available.