These Easy Peach Cobbler Cinnamon Rolls are a fun twist on a breakfast favorite! They’re soft and fluffy rolls filled with sweet peaches and warm cinnamon, all topped with a creamy glaze.
Honestly, who could resist that combo? I love serving them warm, and they disappear faster than I can say “more please!” Perfect for a lazy weekend treat that feels fancy without the fuss!
Key Ingredients & Substitutions
Active Dry Yeast: This is crucial for fluffy rolls! If you don’t have it, you can use instant yeast instead. Just mix it directly with your dry ingredients, skipping the foaming step.
Fresh Peaches: Fresh peaches are sweet and juicy, but if they’re out of season, you can replace them with canned or frozen peaches. Just make sure to drain and pat them dry first to avoid excess moisture.
Butter: Unsalted butter is best for control over saltiness. If you’re dairy-free, try using coconut oil or a plant-based butter substitute for similar results.
Flour: All-purpose flour works well, but for added flavor and texture, you could swap in some whole wheat flour. Adjust the liquid a bit due to different absorption rates.
How Do You Make Sure Your Rolls Rise Well?
One secret to great rolls is proper rising. Here’s how to get that fluffy texture:
- Activate your yeast by letting it sit in warm milk. It should foam after about 5 minutes; if it doesn’t, your yeast may be dead!
- When kneading dough, aim for a smooth and elastic texture. This helps the gluten form, which is important for a good rise.
- When letting the dough rise, cover it with a damp cloth to retain moisture. A warm, draft-free spot—like an oven turned off—is perfect.
Don’t rush the rising process; take your time and let the dough do its magic! You’ll be rewarded with big, fluffy rolls that’s hard to resist.
Easy Peach Cobbler Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 2 1/4 tsp active dry yeast (1 packet)
- 1 cup warm milk (about 110°F / 43°C)
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 tsp salt
- 2 large eggs
- 4 cups all-purpose flour, plus more for dusting
For the Filling:
- 1 cup fresh peaches, peeled and thinly sliced
- 1/2 cup brown sugar, packed
- 2 tsp ground cinnamon
- 1/3 cup unsalted butter, softened
- 1/2 cup all-purpose flour (for streusel topping)
- 1/4 cup brown sugar (for streusel topping)
- 1/4 cup cold unsalted butter, cubed (for streusel topping)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp milk
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This recipe will take about 2-3 hours, including prep time and rising time. You’ll spend about 15-20 minutes getting everything ready, and then there’s the rising and baking time. Your patience will pay off with warm, fluffy rolls!
Step-by-Step Instructions:
1. Prepare the Dough:
In a small bowl, dissolve the yeast in warm milk. Let it sit for 5 minutes until it becomes foamy. In a large mixing bowl, combine granulated sugar, the melted butter, salt, and eggs. Stir in the yeast mixture, then gradually add the flour until a soft dough forms.
2. Knead the Dough:
Lightly flour a countertop and knead the dough for about 5-7 minutes until it’s smooth and elastic. Place the dough in a greased bowl, cover with a clean cloth, and let rise in a warm place for 1 to 1.5 hours until it has doubled in size.
3. Prepare the Filling:
In a medium bowl, mix the brown sugar and cinnamon for the filling. For the streusel topping, combine flour and brown sugar in another small bowl, then cut in the cold butter until it resembles coarse crumbs.
4. Roll Out the Dough:
Once the dough has risen, punch it down. On a floured surface, roll it out into a large rectangle, about 16×12 inches.
5. Assemble the Rolls:
Spread the softened butter evenly over the dough. Sprinkle the cinnamon sugar mixture over the butter, then layer the fresh peach slices evenly on top. Add the streusel topping over the peaches.
6. Form the Rolls:
Starting at the longer edge, tightly roll the dough into a log. Cut the log into 12 equal rolls.
7. Second Rise:
Place the rolls in a greased baking dish or on a lined baking sheet, making sure to leave some space between them. Cover and let rise for another 30-45 minutes until they are puffy.
8. Bake the Rolls:
Preheat your oven to 350°F (175°C). Once preheated, bake the rolls for 25-30 minutes or until they are golden brown.
9. Prepare the Glaze:
While the rolls bake, make the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth.
10. Finish and Serve:
After removing the rolls from the oven, let them cool for about 10 minutes. Drizzle the glaze over the warm cinnamon rolls and serve immediately. Enjoy the delicious fusion of peach cobbler and cinnamon rolls!
FAQ for Easy Peach Cobbler Cinnamon Rolls
Can I Use Canned Peaches Instead of Fresh?
Yes, you can use canned peaches! Just be sure to drain them well and pat them dry with paper towels to remove excess moisture, which can make the filling too soggy.
How Do I Store Leftover Cinnamon Rolls?
Store any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. Just reheat in the oven or microwave before serving!
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and let it rise, then shape the rolls and refrigerate them overnight. The next morning, let them come to room temperature and rise for about 30 minutes before baking.
What Can I Substitute for the Glaze?
If you prefer not to make a glaze, you can sprinkle powdered sugar directly on top of the warm rolls. Alternatively, a simple cream cheese frosting could also work wonderfully for an extra decadent treat!
