Description
Peach Cobbler Cinnamon Rolls are a delightful combination of soft cinnamon rolls filled with sweet peaches and topped with a buttery crumble and vanilla glaze.
Ingredients
- 240 ml warm whole milk
- 7 g active dry yeast
- 50 g granulated sugar
- 60 g unsalted butter, melted
- 1 large egg
- ½ tsp salt
- 420–450 g all-purpose flour
- 3 large ripe peaches, peeled and diced
- 50 g brown sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp vanilla extract
- 15 g unsalted butter
- 1 tbsp cornstarch
- 1 tbsp water
- 75 g unsalted butter, softened
- 100 g brown sugar
- 1½ tbsp ground cinnamon
- 60 g all-purpose flour
- 40 g brown sugar
- 30 g cold unsalted butter, cubed
- ½ tsp ground cinnamon
- Pinch of salt
- 120 g powdered sugar
- 30–45 ml milk
- ½ tsp vanilla extract
Instructions
- Make the Dough: Add the warm milk, yeast, and sugar to a large bowl. Stir and let sit for 5–10 minutes, until foamy. Add the melted butter, egg, and salt. Gradually add the flour, mixing until a soft dough forms. Knead for 6–8 minutes, until smooth and elastic. Place the dough in a lightly greased bowl. Cover and let rise in a warm place for about 1 hour, or until doubled in size.
- Make the Peach Filling: Melt the butter in a saucepan over medium heat. Add the diced peaches, brown sugar, cinnamon, nutmeg, and vanilla. Cook for 4–5 minutes, stirring occasionally, until the peaches begin to soften. Mix the cornstarch and water in a small bowl. Stir into the peaches. Cook for another 1–2 minutes, until thickened. Remove from the heat and let cool completely.
- Make the Cinnamon Filling: In a small bowl, mix the softened butter, brown sugar, and cinnamon until smooth.
- Assemble the Rolls: Punch down the dough and transfer it to a lightly floured surface. Roll it into a rectangle approximately 40 × 30 cm. Spread the cinnamon filling evenly over the dough. Spoon the cooled peach filling over the cinnamon layer. Starting from the long side, tightly roll the dough into a log. Cut into 12 equal pieces. Place the rolls in a greased 23 × 33 cm baking dish. Cover and let rise for another 30–40 minutes.
- Prepare the Cobbler Crumble: Combine the flour, brown sugar, cinnamon, and salt. Add the cold butter and rub it into the flour mixture with your fingertips until coarse crumbs form.
- Bake: Preheat the oven to 175°C. Sprinkle the crumble topping over the cinnamon rolls. Bake for 25–30 minutes, until golden brown and cooked through. Let cool for about 10 minutes.
- Make the Glaze: Whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle the glaze generously over the warm rolls.
Notes
- Serve warm with extra peach slices and a scoop of vanilla ice cream.
- Make-Ahead: Prepare the rolls through the assembly stage, cover tightly, and refrigerate overnight. The next day, let them sit at room temperature for 45–60 minutes before baking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 300
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg