Peach Cobbler Cinnamon Rolls
Indulge in the perfect combination of sweet peach cobbler and warm, gooey cinnamon rolls with this delicious from-scratch recipe. A homemade treat that's sure to impress!
Servings: 20 -24
Ingredients
- 1 Cup Warm Water
- 1/2 Cup Heavy Cream *may substitute whole milk
- 4 1/2 teaspoons Instant Yeast
- 1 Cup Sugar divided, plus 2 teaspoons
- 1/2 Cup Buttermilk at room temperature
- 2 teaspoons Sea Salt fine grain
- 1/3 Cup Canola Oil
- 1/3 Cup Butter melted, we like Land O Lakes
- 2 Eggs large, lightly whisked
- 7-8 Cups All Purpose Flour we use Lehi Roller Mills or Gold Medal
- 2 Dime Sized Circles Soy Lecithin NO MORE
For the Peach Jam
- 6 Peaches peeled and pitted, or store-bought peach preserves
- 1 1/2 Cups Sugar
- 1 teaspoon Lemon Juice
- 2 Tablespoons EZ gel or 1 Tablespoon Cornstarch
For the Cobbler Crumble Topping
- 1 Cup Brown Sugar
- 1/2 Cup White Sugar
- 3 teaspoons Cinnamon
- 1/2 teaspoon Kosher Salt half the amount if using fine sea salt
- 2 1/4 Cups Flour
- 12 Tablespoons Unsalted Butter melted
For the Cinnamon Filling
- 1 Cup Unsalted Butter softened
- 1 1/2 Cups Light Brown Sugar packed
- 1/2 Cup White Sugar
- 8 Tablespoons EZ Gel or 4 Tablespoons Cornstarch
- 3 1/2 Tablespoons Ground Cinnamon
- 1/4 teaspoon Salt
For the Peach Cream Cheese Frosting
- 6 oz Cream Cheese at room temperature
- 4 Tablespoons Unsalted Butter softened
- 1 Tablespoon Corn Syrup light karo syrup
- 2 Cups Powdered Sugar
- 1 1/2 teaspoon Vanilla Extract
- 1-2 Tablespoons Milk
- 3 Tablespoons Peach Jam prepared above
Instructions
For the Dough
- In a glass measuring cup, add the water and cream. Heat in the microwave until warm, about 30 seconds to 1 minute. Make sure it's warm and not hot.1 Cup Warm Water, 1/2 Cup Heavy Cream
- Add the yeast and 2 teaspoons of sugar. Allow to foam for 5-10 minutes.4 1/2 teaspoons Instant Yeast, 1 Cup Sugar
- In another measuring cup, add the buttermilk and warm as well. Making sure it's luke warm, add it to the yeast mixture.1/2 Cup Buttermilk
- In another measuring cup, add the remaining sugar, salt, oil, butter and eggs, whisking to combine.2 teaspoons Sea Salt, 1/3 Cup Canola Oil, 1/3 Cup Butter, 2 Eggs, 1 Cup Sugar
- Add to the yeast mixture in a standing mixer. Stir with a dough hook to combine.
- Add the flour over the top and the soy lecithin.7-8 Cups All Purpose Flour, 2 Dime Sized Circles Soy Lecithin
- Mix until the dough begins to form a ball then mix for 3 minutes, adding an additional 1/4 cup flour if you were too light handed with the first measurement and it needs more. I never do, but everyone measures differently.
- Remove the dough hook and place a towel over the bowl to rise for 1-2 hours in a warm spot.
- Make the peach jam or buy store-bought peach preserves (we much prefer fresh made jam as you get peach chunks).
For the Peach Jam
- Prepare the preserves by heating a medium saucepan over medium heat, mix the peaches, sugar, and lemon juice together then stir in the EZ gel.6 Peaches, 1 1/2 Cups Sugar, 1 teaspoon Lemon Juice, 2 Tablespoons EZ gel
- Heat for 5-10 minutes until thickening like a jam. Set aside to cool.
For the Cobbler Crumble Topping
- Preheat oven to 350°F. Line a baking sheet with parchment.
- Combine brown sugar, sugar, cinnamon, salt, flour, and melted butter, mixing with your hands until combined into large chunks.1 Cup Brown Sugar, 1/2 Cup White Sugar, 3 teaspoons Cinnamon, 1/2 teaspoon Kosher Salt, 2 1/4 Cups Flour, 12 Tablespoons Unsalted Butter
- Spread on the cookie sheet and bake for 8 minutes.
- Remove from oven. Let cool completely, then break the large chunks.
For the Cinnamon Filling
- Mix the butter, brown sugar, white sugar, cinnamon, salt and EZ Gel. Set aside.1 Cup Unsalted Butter, 1 1/2 Cups Light Brown Sugar, 1/2 Cup White Sugar, 3 1/2 Tablespoons Ground Cinnamon, 1/4 teaspoon Salt, 8 Tablespoons EZ Gel
Assemble the Cinnamon Rolls
- Once the dough has risen, very lightly flour the counter and roll the dough into a large, even rectangle.
- Spread the butter cinnamon mixture evenly over the dough. Spread the 1 cup of the cooled jam on top of the filling. Sprinkle ½ of the crumb topping on top.
- Roll the dough into a log starting on the short side. Use a long piece of floss or a serrated knife, cut the dough into rolls.
- Place into a 9x13" and 8x8" greased dish and cover with a towel to rise until doubled, about 20-30 minutes.
- Bake at 350 degrees F for about 25-30 minutes.
- While the rolls bake, start the frosting (see section below).
- Heat the oven to 350 degrees and bake for 20-22 minutes, watching the tops because as soon as they are golden the rolls are done and you DO NOT want to over bake.
- Remove from the oven, spread the frosting all over the hot rolls with a spoon.
- Sprinkle the extra cinnamon crumb topping on top!
For the Frosting
- Using a hand mixer and a separate bowl, beat the cream cheese on high speed until smooth. Add the butter and beat again.6 oz Cream Cheese, 4 Tablespoons Unsalted Butter
- Add in the corn syrup, powdered sugar and vanilla and mix on low until combined.1 Tablespoon Corn Syrup, 1 1/2 teaspoon Vanilla Extract, 2 Cups Powdered Sugar
- Add the milk a little at a time until desired consistency.1-2 Tablespoons Milk
- Dollop the jam in and swirl sparingly.3 Tablespoons Peach Jam
- Sneak into another room to enjoy one all alone before the husband and kids find you.
Video
Notes
Store in an airtight container at room temperature.
Nutrition
Serving: 1Roll | Calories: 830kcal | Carbohydrates: 130g | Protein: 10g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 408mg | Potassium: 229mg | Fiber: 4g | Sugar: 81g | Vitamin A: 1046IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 3mg