Peach Cobbler Cinnamon Rolls

Alright, these peach cobbler cinnamon rolls? They’re soft, gooey, and packed with sweet cinnamon sugar and juicy peaches in every swirl. It’s like your favorite sticky buns and warm peach cobbler got baked into one dreamy treat.

I made them on a slow weekend morning with some ripe peaches that needed using. Rolled them up with brown sugar, cinnamon, and diced peaches, then baked them until golden and bubbling. Topped them with a vanilla glaze, and wow—they didn’t last long.

The rolls are tender, the filling is warm and fruity, and the whole thing just melts in your mouth. Perfect for brunch, holidays, or a cozy morning in. Let’s bake a batch—you’ll want to eat them straight from the pan.

Why You’ll Love This Recipe

• Soft, Pillowy Dough: The recipe uses a simple tangzhong method, which keeps the dough ultra-soft for days. Even without icing, the rolls stay tender.
• Peach-Filled Layers: Each swirl holds cooked peach filling and thin peach slices, so every bite bursts with fruity warmth.
• Flavor Contrast: The cinnamon-sugar butter, buttery dough, tart peaches, and cream cheese glaze strike the perfect balance of richness and brightness.
• Customizable: Use fresh, frozen, or canned peaches. You can even swap in nectarines or apricots if that’s what you have.
• Weekend Baking Project: This is an ideal recipe for a lazy Saturday or Sunday. You can do most of the work ahead and bake in the morning.

What You Need to Know Before You Start

Prep & Cook Time

• Prep Time: 35 minutes (includes making filling and dough)
• Cook Time: 30 minutes
• Rising Time: 90 minutes (split into two 45-minute sessions)
• Total Time: About 2 hours 45 minutes from start to finish

For overnight prep: You can refrigerate the unbaked rolls after the first rise and bake them fresh in the morning.

Servings

• Makes 12 rolls
• Serves 6–8 people depending on portion size
• Perfect for a family brunch, potluck, or holiday breakfast

Difficulty Level

• Intermediate
• You don’t need to be a professional baker, but you should feel comfortable using yeast and rolling dough.
• Mixing, kneading, and rising are all beginner-friendly with some patience.

Required Kitchen Tools

• Mixing Bowls – One large, one medium
• Whisk – For blending dough ingredients and tangzhong
• Medium Saucepan – To make tangzhong and the peach filling
• Stand Mixer (optional) – Speeds up kneading but you can knead by hand
• Rolling Pin – Essential for flattening dough evenly
• Sharp Knife or Unflavored Dental Floss – To cleanly cut dough into rolls
• 9×13-inch Baking Dish – Holds all 12 rolls snugly for even baking
• Spatula or Offset Spreader – For spreading butter and filling
• Measuring Cups & Spoons – Precision matters for baking

Ingredients

For the Peach Filling (Cooked Layer):

These ingredients form a jam-like layer that gets tucked inside the rolls.

• 1½ cups diced peaches (peeled if preferred; fresh or frozen) – Ripe but firm
• 2 tablespoons granulated sugar – Adds gentle sweetness
• 1 teaspoon fresh lemon juice – Balances the sweetness and enhances peach flavor
• 2 teaspoons cornstarch – Helps thicken the filling
• 1 tablespoon cold water – Mixes with the cornstarch to avoid clumping
• Optional pinch of cinnamon – Adds subtle warmth

Cooked peaches give you a jam-like texture that stays in place while rolling. Thin raw peach slices will also be added for texture.

For the Tangzhong Starter (Keeps Rolls Extra Soft):

This flour-water paste hydrates the dough and gives it a cloud-like texture.

• ¾ cup (180ml) water
• ¼ cup (30g) all-purpose flour

Cook this mixture before adding it to the main dough. It’s an easy step that makes a big difference in softness.

For the Main Dough:

This sweet yeast dough is enriched with egg and butter for flavor and softness.

• 3½ cups (438g) all-purpose flour, spooned and leveled
• ⅓ cup (67g) granulated sugar
• 2 teaspoons instant yeast – No proofing needed
• ¾ teaspoon fine sea salt
• ½ cup (120ml) whole milk, room temperature – Adds fat and moisture
• 1 large egg, room temperature – Helps bind and enrich the dough
• 1 teaspoon vanilla extract – Enhances the dough’s aroma
• 4 tablespoons (56g) unsalted butter, softened – Creamy and rich

You can use a stand mixer or knead this dough by hand—it will be slightly sticky but manageable with flour-dusted hands.

For the Cinnamon Filling:

A sweet cinnamon butter spread rolled into the dough.

• ½ cup (113g) unsalted butter, softened
• ½ cup (100g) packed light or dark brown sugar – Adds a deep caramel flavor
• 1 teaspoon ground cinnamon – Use Saigon cinnamon for bolder flavor if desired

Cream these together into a smooth paste for easy spreading.

For the Glaze:

A classic cream cheese icing that drapes over the warm rolls.

• 4 ounces (113g) full-fat cream cheese, softened
• 1 cup (120g) powdered sugar, sifted for smoothness
• 2–3 tablespoons heavy cream or whole milk – Adjust to desired consistency
• ½ teaspoon vanilla extract

This glaze is thick but spreadable. If you prefer a pourable glaze, add a splash more cream.

How to Make Peach Cobbler Cinnamon Rolls

Step-by-Step Instructions

1. Prepare the Peach Filling

You’ll want the peach mixture fully cooled before spreading it onto the dough.

Instructions:

1. In a small bowl, mix cornstarch and 1 tablespoon cold water to make a slurry.
2. In a medium saucepan over medium heat, add the diced peaches, sugar, and lemon juice. Stir occasionally for 2–3 minutes until the peaches begin to release their juice.
3. Add the cornstarch slurry, and cook another 2–4 minutes, stirring constantly, until thickened and jam-like.
4. Remove from heat and let the filling cool completely. It will thicken more as it sits.

Tip: Don’t skip the cooling step—hot filling will melt the butter in the dough and make it messy to roll.

2. Make the Tangzhong Starter

This cooked flour mixture keeps the rolls extra soft.

Instructions:

1. In a small saucepan, whisk together ¾ cup water and ¼ cup all-purpose flour until smooth.
2. Place over medium heat and cook, whisking constantly, until it thickens to a paste-like consistency—about 2–3 minutes.
3. Transfer the tangzhong to a mixing bowl and let it cool for 5–10 minutes before using.

3. Mix and Knead the Dough

Instructions:

1. Add the milk, egg, vanilla, sugar, yeast, and cooled tangzhong to a large mixing bowl (or the bowl of a stand mixer).
2. Mix in the flour and salt. Stir until a rough dough forms.
3. Knead by hand for 10–12 minutes, or with the dough hook attachment for 6–8 minutes. The dough should be soft, elastic, and slightly tacky but not sticky.
4. Add the softened butter, one tablespoon at a time, kneading until fully incorporated and the dough is smooth and supple.

Tip: If the dough is too sticky, add a tablespoon of flour at a time. Avoid adding too much or the rolls may turn out dry.

4. First Rise (Bulk Fermentation)

1. Shape the dough into a ball and place it in a lightly greased bowl.
2. Cover with plastic wrap or a clean kitchen towel.
3. Let rise in a warm place until doubled in size, about 45–60 minutes.

Tip: A turned-off oven with the light on makes a great warm-proofing environment.

5. Roll Out and Fill the Dough

Instructions:

1. Punch down the risen dough and turn it out onto a lightly floured surface.
2. Roll into a large rectangle, roughly 16×12 inches, with the longer edge facing you.
3. Spread the cinnamon butter mixture evenly across the surface, leaving a ½-inch border on all sides.
4. Spoon the cooled peach filling over the cinnamon mixture in a thin, even layer.
5. Top with very thin slices of fresh peach, if using.

Tip: Avoid overfilling, or the rolls may burst open when baking.

6. Roll and Cut

1. Starting from the long edge, tightly roll the dough into a log.
2. Use unflavored dental floss or a very sharp knife to cut into 12 equal rolls.
3. Place rolls cut-side up in a greased 9×13-inch baking dish, spacing them evenly.

7. Second Rise

1. Cover the pan loosely with plastic wrap or a towel.
2. Let the rolls rise again for about 45 minutes, or until noticeably puffy and nearly doubled.

Overnight Option: Cover tightly and refrigerate overnight. Let come to room temp for 45 minutes before baking.

8. Bake the Rolls

1. Preheat your oven to 350°F (175°C).
2. Bake for 28–32 minutes, or until the tops are golden brown and a center roll registers about 190°F inside.
3. Remove from the oven and let cool in the pan for about 10 minutes before glazing.

Make the Cream Cheese Glaze

This creamy glaze is smooth, slightly tangy, and perfect for spreading over warm rolls.

Instructions:

1. In a medium bowl, beat softened cream cheese until smooth using a hand mixer or whisk.
2. Add powdered sugar, vanilla, and 2 tablespoons of cream or milk.
3. Mix until fully combined and smooth. Add more cream 1 teaspoon at a time to reach your desired consistency.

Tip: If serving immediately, glaze the rolls while warm so it melts slightly into the crevices. For a thicker look, wait until they cool a bit.

How to Serve Peach Cobbler Cinnamon Rolls

These rolls are best served warm, when the filling is gooey and the glaze gently melts over the spirals.

Serving Suggestions:

• Breakfast or Brunch: Pair with hot coffee, tea, or a cold glass of milk.
• Dessert: Warm with a scoop of vanilla ice cream for a cobbler-style treat.
• Special Occasions: Great for holidays, potlucks, and gifting.

How to Store & Reheat

Refrigerator:
Store glazed or unglazed rolls in an airtight container for up to 4 days.

Reheat:
Microwave individual rolls for 15–20 seconds until warm. To reheat a full tray, cover with foil and warm in a 300°F oven for about 15 minutes.

Freezing (Unbaked):
Freeze rolls after shaping (before second rise). Thaw overnight in the fridge, let rise, then bake fresh.

Tips and Tricks for Success

• Cool the filling completely before spreading—hot filling can ruin dough texture.
• Don’t overfill the rolls or the filling will leak out during baking.
• Use a ruler when cutting rolls for even sizing and baking.
• Check doneness with a thermometer—center rolls should reach 190°F.
• Double the glaze if you love a thicker topping or want extra for dipping.

Nutrition

Serving Size	1 roll
Calories	310–350
Carbs	~48g
Sugar	~20g
Fat	~11g
Protein	~5g
Fiber	~2g
Sodium	~200mg

Nutrition will vary depending on glaze thickness and size of rolls.

Peach Cobbler Cinnamon Rolls FAQs

Can I use canned peaches?
Yes. Drain them well and skip the added sugar in the filling if already sweetened.

Do I need a stand mixer?
No, you can knead the dough by hand. It just takes a bit longer—about 10–12 minutes.

Can I make these rolls the night before?
Yes. After shaping the rolls, cover and refrigerate overnight. Let them rise at room temperature for about 45 minutes before baking.

Can I freeze the baked rolls?
Absolutely. Wrap each roll individually and freeze for up to 2 months. Reheat before serving.

Conclusion

Peach Cobbler Cinnamon Rolls are a hybrid of everything good about dessert and breakfast. They’re fluffy, fruity, warm, and just sweet enough without being over the top. Whether you’re enjoying them fresh out of the oven or reheated the next day, they bring homemade comfort to your table.