I’ve made peach cobbler cinnamon rolls many times, and this recipe always feels perfect, especially in summer when I still don’t mind turning on the oven for something special. It’s a classic breakfast treat taken to the next level, using homemade dough that bakes into super soft rolls, each roll packed with juicy peaches, rich peach filling, brown sugar, warm spices, and plenty of cinnamon.
The combination of two favorite desserts—cobbler and cinnamon rolls—comes together with a buttery crumb topping and streusel, then you bake, glaze, and happily eat a sweet, delish, truly delicious dessert that I keep coming back to.
Peach Cobbler Cinnamon Rolls-The Short Answer
Why This Recipe Feels Extra Special
From my own baking, the soft, warm, rolls are packed with cinnamon, vanilla, and buttery goodness, as sweetened, juicy peaches and cinnamon combined with care are baked to golden perfection, letting sweet peaches, rich favors of fruit and spice shine when I make them with heart and joy.
Essential Equipment Setup
- I rely on a tand mixer to prepare dough smoothly and consistently.
- For baking, One 9×13-inch pan works perfectly every time.
- A sturdy cutting board and sharp kitchen knife make prep easy.
- Mixing bowls help keep ingredients organized and stress-free.
- A rubber spatula ensures nothing goes to waste.
- I always finish by placing everything into a dish sized 9×13 for even results.
Ingredients Needed
- I always gather my Ingredients first because this dessert relies on balance in the recipe for Peach, Cobbler, Cinnamon, Rolls.
- I use frozen, peaches, thawed, and divided into 6, cups, mixed with 3/4, cup, granulated, sugar, tsp, ground, 1/2, nutmeg, 1/8, kosher, salt, 1, tbsp, fresh, lemon, juice, 2, cornstarch, and water—this combo has never failed me.
- For deeper flavor, I like light, brown notes with 1/4, drops, concentrate, LorAnn, Oils, plus salted, butter, softened, which reminds me of classic bakery fillings.
Dough and Structure
- I build the base with all, purpose, flour, sometimes adding unsalted, cold, cut, small, cubes for texture.
- I carefully activate oz of active, dry, yeast, watching the total rise using warm, 115F, 4, plus, more, for, rolling—patience here really matters.
- Mixing in melted, whole, milk at room, temperature, a large, egg, and extra yolk always gives me soft layers.
- I finish with powdered, sifted sweetness, reserved, filling, 3, vanilla, and extract, relying on Quick, Rise, Instant, dough techniques with Warm, Water, 110-115°F, for proper activating.
Toppings and Shortcuts
- For the frosting, I prefer Milk, 2%, and sometimes add Mashed, Potatoes, homemade or store-bought, as long as they’re smooth—a trick I learned by accident.
- The crumb, topping comes together with Egg, Yolk, All, Purpose, Flour, and dark sweetness.
- On busy days, I use canned, chunks, or Pillsbury, rolls, grabbing 15, oz, cans, drained, 1/3, packs like 5, ct, and I always reserve, the icing, because experience taught me not to waste it.
Step-by-Step Instructions (Concise & Practical)
Step 1: Peach Preparation
- When I explain How to Make Peach Cobbler Cinnamon Rolls, I start with Step 1 and real work: cut peaches into bite sized pieces of different sizes, add to a saucepan with sugar, cinnamon, nutmeg, salt, and lemon juice.
- Cook for about 10 minutes, add a cornstarch slurry to thicken, bring to a boil, then complete, chill, and reserve some for the top.
Step 2: Brown Sugar Filling
- In Step 2, the brown sugar filling is easy: combine brown sugar, cinnamon, nutmeg, salt, and peach concentrate in a small bowl, then mix until combined.
Step 3: Streusel Topping
- For Step 3, make streusel by starting a dry mix: stir flour, both sugars, and cinnamon until mixed.
- Use a fork or pastry blender to cut in butter with dry ingredients until pea-sized crumbs, then cover and place in the freezer.
Step 4: Mixing the Dough
- In Step 4, prepare the dough by blooming yeast in warm water, letting it sit until foamy.
- Transfer to a stand mixer with dough hook, add milk, melted butter, yeast mixture, eggs, ensure everything is mingled, and mix on low speed.
Step 5: First Rise
- During Step 5, let the dough rise, add the rest flour on medium speed until a taut dough forms.
- Shape into a ball, place in a glass bowl with nonstick spray, keep in a warm spot for an hour, and let it double in size.
Step 6: Assembly
- In Step 6, assemble by roll out the dough into a 14×17 inch rectangle, spread peach filling, press lightly, sprinkle brown sugar mix, and layer peach pieces.
Step 7: Shaping
- For Step 7, roll from the bottom into a log, pinch the seam, and cut 9 pieces using dental floss.
- Place in a prepared pan, cut side up, and let them rise again.
Step 8: Baking and Finishing
- In Step 8, crumble the streusel, bake for 25 minutes until golden brown, then ice the rolls.
- Combine glaze ingredients, whisk until smooth, and drizzle—my favorite final touch.
Key Notes for Prep, Storage, and Use
Make-Ahead and Prep Tips
- Make this recipe ahead of time by create-ing individual components and store them accordingly
- Prepare the dough, follow steps 1 to 5, and after it is made, keep it placed in a covered bowl
- Set the bowl in the refrigerator overnight
- The next day, resume assembly; however, skip step 2
Storage Guidelines
- Rolls can stay out at room temp if you wrap them in plastic so they stay nice and moist
- If you need more time, they should be popped into the fridge
- They keep really well for up to 4 days
- For long storage, keep rolls individually, toss them into a bag, and store in the freezer for about 3 months
- Always thaw before warming tomorrow or the same day
Reheating Instructions
- Rolls can be heated super fast in the microwave for 20–30 seconds
- Or use a preheated oven at 350 for 10 minutes until warmed through
Nutrition Snapshot
- One serving has calories 475kcal and carbohydrates 75g
- Includes protein, fat 16.6g, saturated 9.6g, polyunsaturated 0.9g, monounsaturated 4.9g
- Also contains cholesterol 53.8mg, sodium 35.6mg, potassium 252mg, fiber 4.8g, sugar 35g
- Micronutrients include vitamin a 170iu, vitamin c 1.8mg, calcium 49.8mg, iron 2.2mg
- I am not a dietitian or nutritionist; this nutritional information is an estimate
- Calorie count and values vary depending on brands used, so I recommend an online calculator if this is important
Ingredient Flexibility
- If there is no active dry yeast, grab instant yeast in the same amount
- Activate with water that ain’t hot; it needs to be warm
- Too much heat will kill yeast, and cold yeast won’t rise
- Use all purpose flour (preferred) or bread flour for a chewier texture
- Peaches can be fresh, frozen for ease, or drained canned, and they work together
- Substitute spices like allspice, cloves, pumpkin or apple pie spice blend
- If running low, use peach concentrate, extract, or a textured preserve
Technique and Finishing Touches
- Start activating yeast just right and exercise patience
- Don’t rush the process or ignore allotments
- A short chill I add makes rolling easier
- Spread ingredients evenly in an even layer so rolls bake evenly
- Keep rolls fluffy, beautiful, tight, and snug to avoid spilling
- After baking, allow cooling, then reserve vanilla icing
- Icing comes with pillsbury grands (8 count or 6); cut each one into pieces
- Adjust consistency, drizzle on top, and let rolls soak excess juices
- For storing leftovers, transfer to an airtight container and reheat as needed
- Sometimes I even dance around the kitchen while waiting
My Best Homemade Recipes You’ll Love
If you love indulgent desserts like these Ultra-Gooey Peach Cobbler Cinnamon Rolls Recipe, you’ll probably also enjoy other cozy, crowd-pleasing treats on the site. From the rich, buttery flavors in Perfect Pecan Pie Upside Down Cake at Home to the playful sweetness of Deviled Strawberries (Easy, Fun & Crowd-Pleasing!), there’s no shortage of desserts that feel special yet approachable. For cake lovers who enjoy bakery-style indulgence, the Costco Kirkland Signature Tuxedo Cake Review is another must-read.
And if you’re curious about popular store-bought desserts or easy homemade extras, don’t miss Is Kirkland Tiramisu Cheesecake Worth It? Review & Recipe for an honest breakdown. To finish things off, pair these rolls or any dessert with Easy Single Serve Cream Cheese Frosting From Leftovers, a simple, practical recipe that makes the most out of what you already have in your kitchen.
FAQs
Can I prep the dough in advance?
Yep, for sure, boos, I often prep the dough ahead of time to save effort. I create the individual components, store the dough in the fridge, follow steps #1-5, get it made, placed in a covered bowl, then pop it in the fridge overnight. The next day, I resume assembly and simply skip step #2—works every time.
Can these rolls be frozen before baking?
Yep, sure, boos, I regularly freeze before baking these peach cobbler cinnamon rolls. After you roll and cut, add the rolls to a baking sheet, freeze until solid, then transfer each roll to a container. Later, thaw, let them rise at room temp, and bake as directed.
How do I stop the dough from sticking?
To make sure the peach cinnamon roll dough doesn’t stick to the bowl, I always give a little spray of cooking spray before I add the ball of dough back into the bowl—a small habit that helps a lot.
What if I don’t own a stand mixer?
Help, if you don’t have a stand mixer, you can still make these peach cobbler cinnamon rolls. Sure, boos, just get ready for a work out. I knead by hand, and it can take at least 12-15 minutes of kneading until the dough feels nice, smooth, and elastic.
How should homemade cinnamon rolls be stored?
The best way to store homemade cinnamon rolls is simple. Store leftover rolls in an airtight container on the counter for up to 3 days, or transfer them to a freezer bag, freeze, and enjoy within a couple months.
Can I swap yeast types?
Yes, you can use active dry yeast instead of quick rise instant yeast. It may take a little more time for the dough to rise, but otherwise it will work the same way.
