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Ultimate Homemade Peach Cobbler Cinnamon Rolls: A Heavenly Breakfast & Dessert Fusion

Prepare to indulge in an extraordinary culinary experience with these Peach Cobbler Cinnamon Rolls! This recipe offers an amazing fusion of beloved classic flavors, transforming two comforting favorites into one irresistible treat. Imagine sinking your teeth into a pillowy soft brioche dough, generously swirled with a rich, aromatic cinnamon filling, and luscious homemade peach jam. Every single bite is a symphony of warm spices, the vibrant sweetness of juicy peaches, and tender bread, creating a truly heavenly taste sensation. To elevate these rolls to pure bliss, they are crowned with a delightful crumble topping, adding a wonderful textural contrast, and finished with a delicate drizzle of vanilla glaze.

These Peach Cobbler Cinnamon Rolls are undeniably delicious and make for an absolutely perfect breakfast indulgence or a decadent dessert. If you’re someone who appreciates the comforting warmth of a traditional cinnamon roll and the fruity, spiced notes of a classic peach cobbler, then this recipe is truly a gift. This delightful baking adventure results in soft, incredibly gooey cinnamon rolls, each pocket bursting with a sweet and slightly tangy peach filling. Get ready to savor the ideal harmony of fragrant cinnamon, ripe, juicy peaches, and unbelievably tender, pillow-soft brioche rolls that will leave you craving more with every mouthful. They’re not just a treat; they’re an experience!

For more delicious cinnamon roll creations, make sure to explore our recipes for Small Batch Cinnamon Rolls, Blueberry Cinnamon Rolls and Strawberry Rolls.

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WHY THIS RECIPE IS A MUST-TRY

Brioche Dough Perfection: Our secret to exceptionally soft and rich cinnamon rolls lies in the brioche dough. Unlike standard doughs, brioche is enriched with butter and eggs, creating an unbelievably tender crumb and a slightly sweet, luxurious flavor. This dough is truly a game-changer, providing a melt-in-your-mouth texture that perfectly complements the fillings.
Homemade Peach Jam Delight: These rolls are generously filled with a vibrant, homemade peach jam. Making the jam from scratch ensures you get the freshest, most authentic peach flavor, with the perfect balance of sweetness and a hint of tartness from lemon. This fresh filling brightens the entire roll and truly embodies the essence of peach cobbler.
Irresistible Crumble Topping: Topping these cinnamon rolls with a generous layer of crunchy crumble adds an incredible textural dimension. This buttery, spiced streusel contrasts beautifully with the soft rolls and gooey filling, mimicking the crumbly top of a classic peach cobbler and adding another layer of deliciousness.
Perfect Flavor Fusion: This recipe brilliantly marries the comforting warmth of cinnamon rolls with the fruity, spiced goodness of peach cobbler. The blend of cinnamon, brown sugar, and sweet peaches creates a harmonious flavor profile that is both familiar and exciting, making each bite a delightful surprise.

ESSENTIAL INGREDIENT NOTES & TIPS

Understanding the role of each ingredient is key to successful baking. Here are some detailed notes on the crucial components of this recipe. For a complete list of ingredients and precise measurements, please refer to the comprehensive recipe card below.

Yeast: I prefer using fresh yeast for its robust flavor and active fermentation, but you can absolutely use active dry yeast or instant dry yeast as well. If using active dry yeast, remember to activate it first by dissolving it in the warm milk and letting it bloom for about 5-10 minutes until foamy. Instant yeast can typically be mixed directly with the dry ingredients. Always check the expiration date on your yeast for optimal results.
Butter: Room temperature butter is non-negotiable for both the brioche dough and the cinnamon filling. It needs to be soft enough to easily incorporate into the dough without clumping, but not melted. Take it out of the fridge 1-2 hours before you plan to start baking, or gently warm it in the microwave for a few seconds until pliable.
Whole Milk: The milk needs to be gently warmed to approximately 37ºC (98-100ºF). This temperature is crucial because it activates the yeast without killing it. If the milk is too hot, it will destroy the yeast, preventing your dough from rising. If it’s too cold, the yeast won’t activate properly. Use a kitchen thermometer for accuracy.
Peaches: For the most vibrant flavor and easiest peeling, select really ripe, fresh peaches. They should yield slightly when gently squeezed and have a sweet aroma. If fresh peaches aren’t in season or you’re short on time, a high-quality store-bought peach jam can be a convenient substitute for the filling. Just ensure it’s a jam you genuinely enjoy the taste of.
Cinnamon: Cinnamon is the heart of our delicious filling! It’s perfectly combined with room temperature butter and rich brown sugar to create that classic, irresistible cinnamon swirl. Don’t skimp on good quality cinnamon, as its aroma and flavor are central to these rolls.
Flour: All-purpose flour is suitable for this recipe, providing a good balance of protein for structure and tenderness. Measuring by weight (grams) using a kitchen scale is highly recommended for accuracy, as volume measurements can vary significantly.
Eggs: Eggs add richness, moisture, and help create the tender structure characteristic of brioche dough. Ensure they are at room temperature to incorporate smoothly into the dough.

DETAILED STEP-BY-STEP INSTRUCTIONS

Below you’ll find comprehensive instructions on how to prepare and bake these heavenly peach cobbler cinnamon rolls. For this recipe, you’ll need a stand mixer equipped with a dough hook attachment and a 24×34 cm baking tray. Make sure your tray is thoroughly lined with parchment paper, or generously greased with butter or non-stick cooking spray to prevent sticking.

The full, detailed recipe, including precise measurements, is provided in the recipe card at the bottom of this page.

PEACH FILLING (HOMEMADE JAM)

STEP 1: Prepare the Peaches. Begin by carefully peeling your ripe peaches. A good tip for easier peeling is to briefly blanch them in boiling water for about 30 seconds, then immediately transfer them to an ice bath. Once peeled, cut each peach in half and remove the stone. Then, slice the peach halves into thin, uniform slices, about 3-5mm thick. This ensures they cook down evenly. In a medium-sized pot, combine the peach slices, granulated sugar, fresh lemon juice (which adds brightness and helps preserve color), and vanilla extract. Heat this mixture over medium heat until it comes to a gentle boil and starts bubbling. Once boiling, reduce the heat to medium-low and let it simmer for approximately 8 minutes, stirring occasionally to prevent sticking and ensure even cooking. The peaches should soften and release their juices.

STEP 2: Thicken and Cool the Jam. While the peaches are simmering, whisk together the cornstarch and cold water in a small bowl to create a smooth slurry. After the 8 minutes of simmering, pour the cornstarch mixture into the bubbling peach jam, stirring constantly. Continue to stir for another 2 minutes; the jam will visibly thicken as the cornstarch activates. Once thickened, immediately pour the hot jam into a shallow, flat-surfaced bowl or baking dish. This maximizes the surface area, allowing it to cool down much faster. Place the bowl in the refrigerator to chill completely while you prepare the brioche dough. It should be cool to the touch before use, typically taking about 1 hour.

BRIOCHE DOUGH

STEP 3: Activate the Yeast. In the bowl of your stand mixer, gently warm the whole milk to a lukewarm temperature of exactly 37ºC (98-100ºF). Use a thermometer to be precise – too hot will kill the yeast, too cold won’t activate it. Crumble the fresh yeast directly into the warm milk. If using active dry yeast, sprinkle it over the milk and let it sit for 5-10 minutes until it becomes foamy, indicating it’s active. If using instant dry yeast, you can usually add it directly with the flour, but a quick bloom won’t hurt. Stir the fresh yeast into the milk with a spatula until it is completely dissolved and no lumps remain.

STEP 4: Mix the Initial Dough. Add the granulated sugar, all-purpose flour, eggs, and salt to the yeast and milk mixture in the stand mixer bowl. Attach the dough hook. Start mixing on low-medium speed, allowing the ingredients to come together. Continue mixing until all the flour is fully hydrated and there are no dry pockets remaining in the bowl, usually taking 2-3 minutes. Once combined, increase the speed to medium and continue to mix for another 4 minutes. This initial kneading starts to develop the gluten structure.

STEP 5: Incorporate the Butter. While the mixer is still running on medium speed, begin adding the room temperature butter in two separate additions. Add the first half of the butter and allow it to fully incorporate into the dough before adding the second half. The dough might look a bit messy and sticky at this stage – don’t worry, this is normal for brioche! Once the second part of the butter has been added, stop the mixer, scrape down the sides of the bowl with a spatula to ensure everything is mixed in, and then continue mixing the dough on medium speed for an additional 8-10 minutes. By the end of this process, the dough should appear smooth, elastic, and should cleanly pull away from the sides of the mixing bowl. This extensive kneading is vital for developing the brioche’s signature tender texture.

STEP 6: First Rise (Proofing). Lightly grease a clean, large bowl with a tiny bit of vegetable oil to prevent the dough from sticking. Transfer the kneaded brioche dough into this prepared bowl. Cover the bowl tightly with plastic wrap to prevent a skin from forming, and then drape a clean tea towel over the plastic wrap. Place the bowl in a warm, draft-free area of your kitchen. An ideal spot might be inside a slightly warmed (but turned off) oven, or near a sunny window. Let the dough rise for approximately 1 hour, or until it has visibly doubled in size. For instructions on an overnight rise, please refer to the FAQ section above.

STEP BY STEP INSTRUCTIONS – CINNAMON FILLING, CRUMBLE, AND ASSEMBLING

CINNAMON FILLING

STEP 1: Prepare the Cinnamon Filling. While your brioche dough is undergoing its first rise, take this opportunity to prepare the aromatic cinnamon filling. In a medium bowl, combine the room temperature butter, rich brown sugar, and ground cinnamon. Using a fork, spatula, or even clean hands, mix these ingredients thoroughly until they form a smooth, well-combined paste. Ensure there are no lumps of butter or dry sugar. Set this flavorful paste aside at room temperature; it will be easier to spread when you’re ready to assemble the rolls.

CRUMBLE TOPPING

STEP 2: Prepare the Crumble. For the delectable crumble topping, start by combining all the dry ingredients – all-purpose flour, brown sugar, granulated sugar, and cinnamon – in a separate bowl. Whisk them together until they are evenly distributed. Next, add the room temperature butter (cut into small cubes for easier mixing) and vanilla extract. Using your fingertips, a pastry blender, or a fork, work the butter into the dry ingredients. Mix until the butter has coated all the dry ingredients and the mixture resembles coarse crumbs with some larger, pea-sized clumps. Avoid overmixing, as this can make the crumble tough. Set this delightful crumble aside until it’s time to sprinkle it over the rolls.

ASSEMBLING & BAKING

STEP 3: Roll and Fill the Dough. Once your dough has completed its first rise and doubled in size, gently punch the air out of it on a lightly floured clean surface. This helps redistribute the yeast and creates an even texture. Using a rolling pin, roll the dough out into a large rectangle, approximately 5 mm (about ⅕ inch) thick. Aim for relatively even thickness to ensure uniform rolls. First, evenly spread the prepared cinnamon sugar filling over the entire surface of the dough rectangle, using a spoon or an offset spatula. Then, carefully spread the cooled peach jam over the cinnamon layer, again aiming for an even coating. Leave a small border (about 1 inch) on one of the short sides free of filling, as this will help seal the log.

STEP 4: Shape the Rolls. Starting from the short side of the rectangle that has filling all the way to the edge, carefully and tightly roll the dough into a long log. Aim for a tight roll to ensure well-defined swirls in your cinnamon rolls. Once you have a firm log, it’s time to cut your rolls. The easiest and cleanest way to cut them without squishing the dough is by using a piece of unflavored dental floss. Simply slide the floss underneath the log, bring the ends up, cross them over the top, and pull them tightly to slice through. Alternatively, a sharp serrated bread knife can also be used with a gentle sawing motion. Cut the log into 12 equally sized rolls, each approximately 1 to 1.5 inches thick.

STEP 5: Second Rise & Preheat Oven. Arrange the cut cinnamon rolls in your prepared 34 x 24 cm (13 x 9 inch) baking tray, leaving a little space between each roll to allow for expansion during the second rise and baking. Sprinkle the prepared crumble topping generously over the top of the rolls. Cover the baking tray loosely with plastic wrap (or a tea towel) and let them rise for a second time on your kitchen counter for about 45 minutes. They should appear visibly puffier. Meanwhile, preheat your oven to 190ºC (375ºF) for a conventional oven or 170ºC (340ºF) for a fan-assisted oven, ensuring it’s fully heated before baking.

Meanwhile preheat the oven to 190ºC/ 375ºF conventional oven.

STEP 6: Bake the Cinnamon Rolls. After the second rise, place the baking tray on the second-lowest rack in your preheated oven. Bake for approximately 21-25 minutes. The exact baking time can vary depending on your oven and the material of your baking pan (see tip below). The rolls should be golden brown on top and cooked through in the center. If you notice the tops browning too quickly during the last 5-10 minutes of baking, loosely tent the pan with aluminum foil to prevent excessive browning. Once baked, remove them from the oven and let them cool in the pan for about 10-15 minutes before glazing.

TIP: The type of baking pan you use significantly affects baking time. Metal pans typically require 21-25 minutes. If you’re using a ceramic or glass pan, which retains heat differently, they might need a bit longer, usually 25-28 minutes, to ensure they are cooked through without being over-browned. Always bake until the internal temperature reaches 90-93°C (195-200°F).

VANILLA GLAZE

STEP 7: Prepare and Glaze. While the cinnamon rolls are cooling down slightly (they should still be warm but not hot), prepare the simple vanilla glaze. In a small bowl, combine the powdered sugar, milk, and vanilla extract. Whisk vigorously until the mixture is completely smooth and free of lumps. Adjust the consistency as needed: if the glaze is too thick, add a tiny bit more milk (a few drops at a time); if it’s too thin, sift in a little more powdered sugar. Once the glaze reaches your desired pourable consistency, generously drizzle it over the warm peach cobbler cinnamon rolls. The warmth of the rolls will allow the glaze to melt slightly and seep into all the nooks and crannies. These rolls are absolutely divine when enjoyed warm or lukewarm.

the dough rolled out with the cinnamon filling and peach jam spread out.

EXPERT BAKING TIPS FOR PERFECT ROLLS

Use a Kitchen Scale for Precision: For all my recipes, I highly recommend using a digital kitchen scale to measure ingredients in grams. Baking is a science, and precise measurements are crucial for consistent and successful results. Volume measurements (cups) can vary greatly, leading to inconsistencies in your dough’s hydration and overall texture. A scale ensures you get the exact amount every time, leading to that perfectly soft and tender brioche.
Avoid Overmixing Your Dough: While brioche dough requires substantial kneading to develop gluten, be mindful of overmixing *after* all ingredients are incorporated. Once your dough is smooth and elastic, further aggressive mixing can begin to break down the gluten structure, resulting in a tough or dense final product. After the initial mixing, I always give the dough one final gentle fold with a spatula to ensure any ingredients clinging to the bottom of the bowl are fully integrated.
Choose the Right Baking Pan: The type and color of your baking pan can significantly impact the final texture of your cinnamon rolls. For the best result, an aluminum baking pan (light in color) is ideal. Light-colored pans reflect heat, allowing for more gentle and even baking, which contributes to a softer, more uniformly golden crust and a tender interior. Darker metal pans absorb more heat, leading to a faster and darker browning of the crust, which can sometimes result in a drier roll. Always grease and line your pan with parchment paper for easy removal.
Ensure Proper Proofing Environment: Yeast doughs thrive in warm, draft-free environments. If your kitchen is particularly cool, you can create an ideal proofing spot by warming your oven to its lowest setting (around 50°C/120°F) for just a few minutes, then turning it off. Place the covered dough inside the warm, turned-off oven. The residual warmth will help the dough rise beautifully. Just be sure the oven is off to prevent cooking the dough!

FREQUENTLY ASKED QUESTIONS

How do I know when my peach cobbler cinnamon rolls are done baking?

The best way to tell if your rolls are done is by their appearance and internal temperature. They should be beautifully golden brown on top and around the edges. If using a metal pan, they typically bake in 21-25 minutes. Ceramic or glass pans, which heat slower and retain heat longer, might need 25-28 minutes. For ultimate accuracy, you can use an instant-read thermometer; the center of a roll should register between 90-93°C (195-200°F). If they’re browning too quickly, tent them loosely with aluminum foil for the last few minutes.

Can the dough for these cinnamon rolls rise overnight?

Absolutely! An overnight rise (cold proofing) can actually enhance the flavor development of the brioche dough, making for even more delicious rolls. For the first rise, after kneading, place the dough in a lightly oiled bowl, cover it tightly with plastic wrap, and let it rise in the refrigerator overnight. It should proof for no more than 16 hours. The next morning, take the dough out, allow it to come to room temperature for about 30-60 minutes, and then proceed with the recipe from the rolling and filling steps (second rise at room temperature).

Can I prepare the cinnamon rolls the day before baking?

Yes, this recipe is perfect for making ahead! You can prepare the dough for its first rise overnight in the fridge as described in the FAQ above. Additionally, the peach jam, cinnamon filling, and crumble can all be made the day before. Store the peach jam and cinnamon filling in separate airtight containers in the fridge. The crumble can also be stored in an airtight container at room temperature. The next morning, simply take the cinnamon filling out of the fridge about 30 minutes before use to allow it to soften and become easier to spread. Then, assemble the rolls, allow them their second rise, and bake fresh!

What if my dough isn’t rising?

If your dough isn’t rising, the most common culprits are inactive yeast or incorrect milk temperature. First, check the expiration date on your yeast. If it’s old, it might not be active. Second, ensure your milk was truly lukewarm (37°C/98-100°F). If it was too hot, it could have killed the yeast; if too cold, it wouldn’t activate it properly. Ensure your proofing environment is warm and draft-free. Sometimes, dough just needs a bit more time to rise, especially in cooler conditions. Give it an extra 30-60 minutes in a warmer spot before deciding to restart.

STORAGE & REHEATING TIPS

To keep your peach cobbler cinnamon rolls fresh and delicious, store them in the fridge. Make sure they are covered tightly with cling film or placed in an airtight container. They are best enjoyed within 3-5 days. For the most delightful experience, we highly recommend reheating them briefly. A quick zap in the microwave for 30-60 seconds per roll will bring back their amazing soft and gooey texture, making them taste as if they just came out of the oven.

Freezing: These cinnamon rolls freeze exceptionally well, allowing you to enjoy them over a longer period. Place the cooled (preferably unglazed, if possible, for best results) cinnamon rolls in an airtight container or a freezer-safe bag, separating layers with parchment paper if stacking. Store them in the freezer for up to 1-2 months. When you’re ready to enjoy, let the frozen cinnamon rolls thaw at room temperature for about 1 hour. To heat them, you can microwave them for 1-2 minutes until warm and soft, or warm them in a preheated oven at 150ºC (300ºF) for 10-15 minutes.

Other Irresistible Cinnamon Roll Recipes To Try

Giant Cinnamon Rolls (Soft, Gooey Tangzhong Milk Bread Rolls)
25 Best Summer Dessert Ideas
20 Best Easter Dessert Ideas
Thanksgiving Dessert Recipes

We truly hope you enjoy baking and savoring these delightful Peach Cobbler Cinnamon Rolls! If you loved this recipe, please make sure to leave a STAR REVIEW to share your experience. We also love seeing your creations, so don’t forget to tag us on Instagram @juliemarieeats. For more delicious inspiration and baking ideas, make sure to follow us on Pinterest. Happy baking!

Peach Cobbler Cinnamon Rolls

Indulge in an amazing fusion of flavors with these mouthwatering Peach Cobbler Cinnamon Rolls. Featuring a pillowy soft brioche dough, generously swirled with a delicious cinnamon filling, and luscious homemade peach jam. These delectable rolls are then topped with a delightful crumble and a sweet drizzle of vanilla glaze, creating a truly pure bliss.

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Prep Time 45 minutes

Cook Time 25 minutes

Proofing time 1 hour 45 minutes

Total Time 1 hour 55 minutes

Course Breakfast, Dessert

Cuisine American

Servings 12 rolls

Calories 517 kcal

Equipment

24×34 cm baking tray
Stand mixer with dough hook
Saucepan
Rolling pin
Kitchen scale