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Peach Cobbler Cinnamon Rolls

These cinnamon rolls are perfectly fluffy, topped with a tangy cream cheese icing, and filled with sweet Southern peaches for the perfect summertime snack.
Prep Time2 hours 15 minutes
Cook Time45 minutes
Course: Dessert
Keyword: cinnamon rolls, peach cinnamon rolls, peach cobbler cinnamon rolls
Servings: 12 rolls

Equipment

  • 1 9x13x2 USA pan

Ingredients

For the dough

  • 5 cups loosely packed AP flour King Arthur
  • 1 ¼ cups whole milk
  • ⅓ cup salted butter melted
  • ½ cup granulated sugar
  • 1 large egg
  • 2 ¼ teaspoon active dry yeast
  • 1 teaspoon kosher salt

For the peach filling

  • 6 Southern peaches, peeled and cubed can cut 12 slices for garnish, too!
  • ½ cup granulated sugar
  • ½ lemon, juiced

For the cinnamon filling

  • ½ cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1.5 tbs cinnamon
  • Pinch kosher salt

For the icing

  • 4 oz cream cheese, softened
  • ¾ cup powdered sugar
  • ¼ cup unsalted butter, softened
  • 1 tsp vanilla extract
  • ½ teaspoon fresh lemon juice
  • Pinch salt

Instructions

  • You'll start by making the dough. Combine the warm milk, melted butter, a bit of the sugar, and the yeast in a measuring cup and stir.
    To the bowl of a stand mixer fitted with the dough hook, add the flour, the rest of the sugar, and the salt. Stir to combine. Then, pour in the milk mixture along with the egg and turn the mixer on low. Increase it to medium-high, and let it mix until it forms a beautiful dough ball, about 5 minutes.
    Once ready, you can remove the dough hook and cover the bowl with plastic wrap and a kitchen towel. Let it sit for about 1.5-2 hours, or until it doubles in size.
  • In the meantime, make the peach filling by combining the peaches, sugar, lemon juice, and salt in a saucepan. Bring to a low boil, then reduce to a simmer and let cook until the peaches have softened (about 10 minutes). Once done, add a mesh strainer to a bowl and pour the mixture into it, letting the liquid drain out.
    If you cut up wedges for the garnish, make sure you pluck those out and remove them to a plate. Let all of the peaches cool completely.
  • Make the cinnamon sugar filling. Combine the softened butter, brown sugar, cinnamon, and salt in a bowl and mix until it forms a thick paste. Set aside.
  • Once the dough is ready, roll it out into about a ¼ inch rectangle. I like to place the baking pan over the top to ensure that the dough is about 2 inches wider on all sides. Use a pizza cutter to remove the wonky edges, leaving you with clean edges, like above.
  • Start by spreading the cinnamon sugar paste evenly over the dough. Make sure to get the edges so that each cinnamon roll is packed with filling.
    Next, spoon the peaches over the top, spreading them out as evenly as possible.
  • This next step will get messy, but trust me: it's worth it! Use your favorite method to roll out the 12 cinnamon rolls. You can either roll the entire dough into a log and cut the rolls out that way, or you can use a pizza cutter to cut the dough into strips, and then roll those individually (that's what I did). Either way, prepare for a bit of a mess. Just let it rock and make sure they're all nestled together in a 9x13" baking pan lined with parchment.
    Cover with plastic wrap, and let them rise for about 30 minutes. In the meantime, preheat the oven to 350 degrees Fahrenheit. When ready, pop into the oven for about 30-35 minutes, or until lightly golden.
  • In the meantime, make the icing by combining all of the ingredients in the bowl of a stand mixer. Let mix for about 10 minutes, or until fluffy and gorgeous.
  • Once the rolls have slightly cooled, add a dollop of icing on top, followed by the peach garnish and a bit of cinnamon. Enjoy!