Description
Delicious peach cobbler cinnamon rolls topped with cream cheese icing, perfect for any occasion.
Ingredients
Scale
- 1 cup Milk, warmed to 110°F
- 2 1/4 tsp Active dry yeast, 1 packet or 11 grams
- 2 Large eggs, slightly beaten room temperature
- 4 1/2 cups All-purpose flour
- 1 tsp Salt
- 1/4 cup White granulated sugar
- 10 TBSP Unsalted butter, room temperature
- 1/2 cup Unsalted butter, room temperature (Cinnamon Filling)
- 1/2 cup Brown sugar, packed light or dark (Cinnamon Filling)
- 1/2 TBSP Ground cinnamon (Cinnamon Filling)
- 1/8 tsp Salt (Cinnamon Filling)
- 16 oz Peaches, or 3-4 medium peaches, peeled and sliced (Peach Jam)
- 3/4 cup White granulated sugar (Peach Jam)
- 1 TBSP Lemon juice (Peach Jam)
- 1/2 cup Brown sugar, packed light or dark (Cinnamon Crumb Topping)
- 1/4 cup White granulated sugar (Cinnamon Crumb Topping)
- 1/2 TBSP Ground cinnamon (Cinnamon Crumb Topping)
- 1/4 tsp Salt (Cinnamon Crumb Topping)
- 1 1/4 cup All-purpose flour (Cinnamon Crumb Topping)
- 1/2 cup Unsalted butter, melted (Cinnamon Crumb Topping)
- 4 oz Cream cheese, room temperature (Peach Cream Cheese Icing)
- 4 TBSP Unsalted butter, room temperature (Peach Cream Cheese Icing)
- 2 tsp Pure vanilla extract (Peach Cream Cheese Icing)
- 1 cup Powdered sugar, sifted (Peach Cream Cheese Icing)
- 1–2 TBSP Milk (Peach Cream Cheese Icing)
- 3 TBSP Peach jam (Peach Cream Cheese Icing, optional)
Instructions
- Warm the milk in the microwave until 110°F. Sprinkle the yeast on top and let sit for 10 minutes.
- In a large bowl, mix the flour, salt, and sugar. Add the cubed butter. Use a pastry cutter, a fork, or your fingers to cut the butter into the flour until the mixture resembles the size of a pea.
- Add the milk/yeast mixture and the lightly beaten eggs. Use a stand mixer with a dough hook and mix on low until dough starts to form. Increase speed to medium and knead for 5 minutes.
- Preheat the oven to 200°F. Spray a large bowl with nonstick spray, place the dough in, and cover with a kitchen towel. Let it rise in the oven with the door cracked open for 1 hour until doubled in size.
- In a saucepan, mix the peaches, sugar, and lemon juice over medium heat for 5-10 minutes until it thickens into a jam.
- Preheat the oven to 350°F and spray a cookie sheet with non-stick spray. Combine brown sugar, white sugar, cinnamon, salt, flour, and melted butter to make the cinnamon crumb topping. Mix until combined and there are large chunks.
- Spread the crumb topping on the cookie sheet and bake for 8 minutes. Let it cool completely.
- In a bowl, beat together the butter, brown sugar, cinnamon, and salt for the cinnamon filling until smooth. Roll the dough into a rectangle and spread the filling over the dough.
- Spread the cooled peach jam over the cinnamon filling, leaving a border around the edges. Sprinkle half of the cinnamon crumb topping on top.
- Roll the dough into a log and cut into 12 equal rolls. Place rolls in a greased 9×13-inch pan, cover, and let rise for 20 minutes.
- Preheat the oven to 375°F and bake rolls for 23-26 minutes until lightly golden on top.
- For the icing, beat together the cream cheese and butter until smooth. Add powdered sugar and vanilla, mixing until combined. Adjust consistency with milk as needed.
- Spread icing over the warm rolls and sprinkle with remaining cinnamon crumb topping. Serve warm.
Notes
- The dough can also be made by hand if you don’t have a stand mixer.
- Store any leftovers in an airtight container for up to 3 days.
- Adjust the thickness of the icing by adding more or less milk.
Nutrition
- Serving Size: 1 roll
- Calories: 390
- Sugar: 16 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 60 mg