Peach Cobbler Cinnamon Rolls with Crumb Topping Recipe

Introduction

Peach Cobbler Cinnamon Rolls with Crumb Topping combine the best of sweet peaches and classic cinnamon rolls into one irresistible treat. Soft, fluffy dough filled with homemade peach jam and cinnamon sugar is topped with a buttery crumb and cream cheese glaze that melts in your mouth.

Ingredients

• 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 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, room temperature
• 1/3 cup heavy cream
• 1 large egg, room temperature
• 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. Step 1: Make the peach jam by combining the cubed peaches, granulated sugar, and lemon juice in a pot. Cook over medium heat for 12-15 minutes, mashing occasionally until juicy and slightly thickened. Mix cornstarch and water, stir into the pot, cook 2 more minutes, then transfer to a bowl to cool completely.
2. Step 2: Prepare the tangzhong by whisking water and bread flour in a small pot. Cook over medium heat, stirring constantly for 4-5 minutes until it forms a paste. Scrape into a bowl and set aside.
3. Step 3: In a stand mixer bowl, combine bread flour, sugar, yeast, and salt. Add milk, cream, egg, vanilla, and the tangzhong. Knead on low with the dough hook for 2 minutes to form a rough dough ball.
4. Step 4: With the mixer running on low, add softened butter one tablespoon at a time, allowing it to fully incorporate before adding more. Knead for another 8-10 minutes until dough is smooth and elastic.
5. Step 5: Shape the dough into a smooth round ball and place seam-side down in the bowl. Cover with plastic wrap and rest for 30 minutes.
6. Step 6: Line a 9×13 inch baking pan with parchment paper. Mix butter, brown sugar, and cinnamon until smooth for the filling.
7. Step 7: On a lightly floured surface, roll the dough into a 15×21 inch rectangle. Spread the cinnamon sugar mixture evenly, leaving a 1/2-inch border at the top. Spread the cooled peach jam over, then arrange the thin peach slices on top.
8. Step 8: Cut the dough into twelve 1 3/4-inch strips using a pizza cutter. Roll each strip away from you, then place rolls into the prepared pan.
9. Step 9: Cover the pan and let the rolls rise for 1-2 hours or until doubled in size. Preheat oven to 325°F (162°C).
10. Step 10: Make the crumb topping by mixing flour, sugar, cinnamon, and melted butter until crumbs form. Sprinkle evenly over the rolls.
11. Step 11: Bake rolls for 30-40 minutes until golden brown on top. Cool in the pan on a wire rack.
12. Step 12: For the glaze, beat cream cheese, butter, and powdered sugar until smooth, then whisk in heavy cream. Spoon glaze over warm rolls before serving.

Tips & Variations

• Use very thin slices of peaches for the filling to make rolling easier and prevent tearing the dough.
• For canned peaches, drain and pat dry thoroughly to avoid excess liquid in the rolls.
• Measure flour using the spoon-and-level method or a kitchen scale for best dough consistency.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature or in the fridge for 3-5 days. Reheat gently in the microwave or oven until warm before serving to restore softness and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches instead of fresh?

Yes, but be sure to thaw and drain them well to remove excess moisture. This prevents the dough from becoming soggy.

What is tangzhong and why is it used?

Tangzhong is a cooked flour-water paste that helps keep bread and rolls soft and moist for longer. It improves the texture and shelf life of the dough.

Peach Cobbler Cinnamon Rolls with Crumb Topping Recipe

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4.9 from 115 reviews

Peach Cobbler Cinnamon Rolls with Crumb Topping combine the delicious flavors of fresh peach jam and sweet cinnamon sugar rolled into soft, airy dough, topped with a crunchy crumb topping and finished with a smooth cream cheese vanilla glaze. Perfect as a comforting breakfast or dessert, these rolls feature homemade peach jam, a fluffy tangzhong dough, and a luscious glaze to create a unique twist on classic cinnamon rolls.

• Author: Dana
• Prep Time: 40 minutes
• Cook Time: 40 minutes
• Total Time: 3 hours 30 minutes
• Yield: 12 cinnamon rolls 1x
• Category: Breakfast & Brunch
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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, room temperature
• 1/3 cup heavy cream
• 1 large egg, room temperature
• Tangzhong, from recipe 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: In a pot, combine the peaches, sugar, and lemon juice. Cook over medium heat for 12-15 minutes, mashing occasionally, until juicy and starting to thicken. Mix cornstarch and water, stir into peaches, cook 2 more minutes. Transfer to a bowl and cool completely.
2. Make the Tangzhong: Whisk water and bread flour in a small pot. Cook over medium heat, whisking constantly for 4-5 minutes until the mixture becomes a paste. Scrape into a bowl and set aside to cool.
3. Make the Dough: In a stand mixer, combine bread flour, sugar, yeast, and salt. Add milk, cream, egg, vanilla, and tangzhong; mix on low with dough hook for 2 minutes until rough dough forms. Add softened butter tablespoon by tablespoon, fully incorporating each addition. Knead another 8-10 minutes until smooth and elastic.
4. First Rise: Remove dough from bowl, shape into a smooth round ball, place seam-side down in bowl, cover with plastic wrap, and rest 30 minutes.
5. Prepare the Filling Mixture: Combine butter, brown sugar, and cinnamon until smooth.
6. Roll and Assemble: Roll dough on a floured surface into a 15×21 inch rectangle. Spread cinnamon sugar mixture leaving a 1/2-inch border at top. Spread cooled peach jam and then scatter thinly sliced peaches evenly on top.
7. Cut and Shape Rolls: Use a pizza cutter to slice the dough into twelve 1 3/4-inch strips. Roll each strip away from you into spirals, then place in a parchment-lined 9×13 inch baking dish.
8. Second Rise: Cover rolls with plastic wrap and let rise 1-2 hours, until doubled in size. Preheat oven to 325°F (162°C).
9. Prepare Crumb Topping: In a bowl, combine flour, sugar, cinnamon, and melted butter until crumbly. Sprinkle over risen rolls evenly.
10. Bake: Bake for 30-40 minutes until tops are golden brown. Cool in the pan on a wire rack.
11. Make Cream Cheese Glaze: Mix cream cheese, butter, and powdered sugar until smooth. Whisk in heavy cream until creamy.
12. Finish and Serve: Drizzle glaze over warm rolls and serve immediately for best flavor and texture.

Notes

• Measure flour properly using the spoon-level method or a kitchen scale to avoid dense dough.
• Use very thin slices of peaches in the filling to make rolling easier and prevent tearing.
• If using canned peaches, drain and pat dry well to remove excess liquid.
• Store leftovers in an airtight container at room temperature or refrigerated for 3-5 days. Reheat gently before serving.

Keywords: Peach cinnamon rolls, peach cobbler rolls, cinnamon roll recipe, peach jam, crumb topping, cream cheese glaze, breakfast rolls, sweet rolls