Print

Peach Cobbler Cinnamon Rolls with Crumb Topping

Peach Cobbler Cinnamon Rolls with Crumb Topping
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These peach cobbler cinnamon rolls are a delicious fusion of gooey cinnamon rolls and warm Southern peach cobbler. They’re made with fluffy homemade dough, filled with peach jam, cinnamon sugar, and sliced peaches, then topped with a brown sugar crumb and cream cheese glaze. Perfect for brunch or summer baking!

Ingredients

Scale

For the Peach Jam:

  • 1 1/2 cups fresh ripe peaches, cubed
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • 1/2 cup very thinly sliced peaches (for the filling)

For the Tangzhong:

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

For the 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
  • 1/3 cup heavy cream
  • 1 large egg
  • Tangzhong (prepared above)
  • 1 teaspoon vanilla paste or extract
  • 6 tablespoons unsalted butter, softened

For the Brown Sugar Filling:

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

For the Crumb Topping:

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

For the Cream Cheese Vanilla Glaze:

  • 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 by cooking peaches, sugar, and lemon juice until thickened. Stir in cornstarch mixture and cook 2 more minutes. Cool completely.

2. Make the tangzhong by cooking water and flour until paste-like. Set aside.

3. In a mixer bowl, combine dough ingredients except butter. Knead into a rough ball, then add butter gradually. Continue kneading until smooth. Rest for 30 minutes.

4. Prepare cinnamon filling by mixing butter, brown sugar, and cinnamon.

5. Roll dough into a 15×21-inch rectangle. Spread cinnamon filling, peach jam, and thin peach slices.

6. Cut into 12 strips and roll each. Place into a lined 9×13 baking pan. Let rise 1–2 hours until doubled.

7. Make crumb topping by combining flour, sugar, cinnamon, and melted butter into crumbs. Sprinkle over rolls.

8. Bake at 325°F for 30–40 minutes until golden. Cool slightly.

9. Mix glaze ingredients and spoon over warm rolls. Serve and enjoy!

Notes

Use a kitchen scale for accurate flour measurement.

Thinly slice peaches for easy rolling.

Canned peaches can be used—drain and pat dry first.

Store in an airtight container at room temp or refrigerate for up to 5 days.

Nutrition

Find it online: https://glonfo.com/peach-cobbler-cinnamon-rolls-with-crumb-topping/