These Peach Cobbler Cinnamon Rolls are unlike any other treat you’ve ever had! With the vibe of classic peach cobbler, these cinnamon rolls are beaming with peach flavor and essence. Peach preserves in the filling with warm spices, and a peach “cobbler” topping that makes these rolls so fun (& insanely delicious!). The ultimate indulgent sweet treat with Southern flair has arrived, and you’ll love ’em!

peach cobbler cinnamon rolls in baking pan

Oooeee Peach Cobbler Reimagined 🍑

So, traditional cobbler (specifically Southern cobbler) consists of a fruit filling/base that is then topped with some sort of biscuit or crust-like topping. Oooh- just like my skillet peach cobbler, y’all! The heart of this recipe’s foundation is cinnamon rolls, but with a play on peach cobbler.

I love how these peach cobbler cinnamon rolls have so much character! For example, the peachy topping resembles the “filling,” and the crumbled butter cookies act like a true peach cobbler’s “crust.” It’s all just too good.

closeup of peach cobbler cinnamon roll on plate

Peach Cobbler Cinnamon Rolls, Y’all!

I’ve been wanting to develop a new cinnamon roll recipe that highlights peaches! While I love my classic cinnamon rolls, these lemony rolls, and my sweet potato rolls…this peach cobbler version is unlike any other cinnamon roll variation I’ve made 💫. They’re always such a hit whenever I make a batch!

ingredients for peach cobbler cinnamon rolls in bowls

Ingredients You’ll Need:

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • Milk: I use whole milk here.
  • Granulated sugar: The sweetness for the yeasted dough.
  • Yeast: Use instant or active dry yeast.
  • Eggs: For dough structure and texture.
  • Butter: For the dough, the filling, and the icing.
  • Bread flour: This type of flour contains a higher protein content than traditional all-purpose flour and a higher protein content helps to create more gluten in the dough >>> this then yields to an ultra plush and extra luscious cinnamon roll, gah.
  • Dark brown sugar: Nice and deep molasses flavor in the filling and the peach cobbler topping.
  • Peach preserves: I love the use of peach preserves in the filling! Peaches are harvested at their peak season and are preserved so we can have that signature peach goodness all year round- the little chunks of peaches in the filling are so lovely and ups the ante on those peachy vibes!
  • Spices: Kosher salt, ground cinnamon, and ground nutmeg.
  • For the icing: Butter, cream cheese, powdered sugar, and vanilla bean paste (or extract).
  • & for the peach cobbler topping: Canned sliced peaches, butter, brown sugar, cinnamon, nutmeg, salt, bourbon, and crumbled shortbread cookies.
raw cinnamon roll dough in glass bowl
prep the dough
rolled dough with rolling pin
roll out the dough
peach preserves on rolled dough
add filling to dough
rolled cinnamon roll dough
roll it up!

How To Make These Peach Cobbler Cinnamon Rolls:

(Note: please see the recipe card directly below for the complete written instructions.)

  • Prep the yeasted dough & let it proof.
  • Roll out the dough & top with fillings.
  • Roll the dough.
cut, raw cinnamon rolls
cut the rolls
cut, raw cinnamon rolls in baking pan
…get ’em in the pan
proofed cinnamon rolls in baking pan
let rolls proof
icing over cinnamon rolls in baking pan
…bake & then ice!
  • Cut the rolls & place them into a baking pan.
  • Let the dough proof for a 2nd time.
  • Then bake, ice, and top!
closeup of peach cobbler cinnamon rolls

Peach Cobbler Topping:

This topping is exquisite if I do say so myself, ha! Listen, it’s a quick mixture that comes together in a sauce with peaches, butter, brown sugar, spices, and bourbon. It’s the perfect finale to complement these rich peach cobbler cinnamon rolls. Well, that and the crumbled shortbread cookies…mmm.

closeup of peach cobbler cinnamon rolls on plate

Tips + Tricks, FAQs & More:

…A bit more for the most incredible peach cobbler cinnamon rolls:

  • Can I use all-purpose flour? Yes! I love the extra gluten content in bread flour because it makes these rolls chewier, more fluffy, but ap flour works, too.
  • Stick to the written recipe! Following the recipe as written= best results!
  • Use fresh yeast! Make sure your yeast is not expired, fresh is best!
  • Working with yeast: Make sure that your milk is warmed to the appropriate temperature- active dry or instant yeast. If your milk is not warm enough, the dough will not activate. Alternatively, if the milk is too hot, it can kill the yeast, and your dough will be no good, causing you to start over.
  • Best milk to use: I’m partial to whole milk for the richness it brings; it is the best. However, you can use 2% or almond milk, too.
  • Follow rise times: For proper yeast effectiveness, allow the dough to proof until it doubles in size (first rise), and the cut rolls are puffy (second rise) before baking. This will make sure that the rolls’ texture will be on point.
  • Cutting rolls: A super sharp knife or unscented dental floss is clutch for this. I do, however, prefer the floss method because you don’t run the risk of having to press on/flatten the dough as you do with a knife.
peach cobbler cinnamon roll held up on serving utensil

Make Ahead Peach Cobbler Cinnamon Rolls

This is a recipe that I *highly* suggest you make in stages to avoid having to do multiple components in a single day lol. So, the day before serving, all you have to do is make the dough, assemble the rolls (fill + cut them), and then place them into a dish to rest overnight in the fridge. After that, on the next day, you pull them out of the fridge to come back up to room temperature, bake, and top with the goods.

Additionally, both the icing and peach cobbler topping can be made a day ahead, too! I like to make the icing and just leave it out on the counter overnight in a covered bowl. That way, it’s already at room temp and ready to go! As for the peach cobbler topping (without the cookie crumbles), the same can be done, but I would keep it stored in the fridge and lightly reheat when ready to use, as it will solidify once refrigerated.

peach cobbler cinnamon rolls on small plates

You’ve gotta try these Peach Cobbler Cinnamon Rolls, y’all! They’d be such a hit to share with your peeps for any occasion. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

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peach cobbler cinnamon rolls in baking pan

Peach Cobbler Cinnamon Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 10 reviews
  • Author: Quin Liburd
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12
  • Category: Desserts and Sweets
  • Method: Baking
  • Cuisine: American
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Description

These Peach Cobbler Cinnamon Rolls are unlike any other treat you’ve ever had! With the vibe of classic peach cobbler, these cinnamon rolls are beaming with peach flavor and essence. Peach preserves in the filling with warm spices, and a peach “cobbler” topping that makes these rolls so fun (& insanely delicious!). The ultimate indulgent sweet treat with Southern flair has arrived, and you’ll love ’em!

Ingredients

For the yeast dough:

  • 1 cup warm whole milk, warmed to about 110–115°F
  • ½ cup granulated sugar
  • 2 ¼ teaspoons instant or active dry yeast
  • ½ cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 4 cups bread flour, plus more for dusting
  • 1 teaspoon kosher salt

For the filling:

  • ¼ cup salted butter, softened to room temperature
  • 1 cup dark brown brown sugar
  • ½ cup peach preserves
  • 2 tablespoons ground cinnamon

For the cream cheese icing:

  • ¼ cup unsalted butter, softened to room temperature
  • 4 ounces block-style cream cheese, softened to room temperature
  • 1 ½ cups powdered sugar, sifted if lumpy
  • 1 teaspoon vanilla bean paste, or vanilla extract

For the peach cobbler topping:

  • 15 oz canned sliced yellow peaches in juice/syrup, drained
  • 2 tablespoons unsalted butter
  • ¼ cup dark brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon kosher salt
  • 1 tablespoon bourbon, optional
  • ⅓ cup crumbled pure butter shortbread cookies, for garnish (I use the Walkers brand!)

Instructions

  1. For the dough: Make sure the milk is warmed up to around 110°F. In the bowl of a stand mixer, add in the sugar and warm milk. Then sprinkle the yeast on top. Let it sit for 7-10 minutes for the yeast to activate- the mixture will be bubbly and fragrant.
  2. Next, add the melted butter, eggs, flour, and salt. Attach the dough hook attachment to the mixer and knead on medium speed until the dough begins to come together, about 6-8 minutes. Look for the dough to be smooth. If your dough is sticking to the bowl, add in a tablespoon more of flour, only if needed. Alternatively, if you are not using a stand mixer, you can knead the dough by hand for 10 minutes on a lightly floured surface.
  3. Shape the dough into a ball and place it into a lightly greased large bowl. Cover the bowl tightly with plastic wrap and a clean towel/linen- let the dough rise in a warm environment until it doubles in size, about 1 1/2 hours or longer depending on the temperature of your environment.
  4. Once the dough has risen, punch the dough down and turn it out onto a lightly floured work surface. Roll the dough out into a rectangle, about 15×10 inches. Now let’s prepare the filling.
  5. For the filling: Spread the softened butter over the dough, leaving a slight margin around the edges. I like to use my hands (use disposable gloves, if desired) to do this. In a small bowl, combine the brown sugar and peach preserves. The mixture should resemble a thick paste. Spread the mixture over the buttered dough and rub it into the butter, leaving a slight margin around the edges. Lastly, evenly sprinkle the cinnamon all over the top and use your hand to gently pat it into the mixture.
  6. Rolling the dough: Roll up the dough into a tight log, starting from the longest side with the seam side down. While in log position, use your hands to carefully stretch out the log, if needed. Then pinch the seam to nicely seal in the edges as much as you can. I like to cut off a bit of the ends of the dough because they are not as full in size as the other sections.
  7. Cutting the dough: Use a large, sharp knife or unscented floss to cut the log crosswise into 12 pieces. You can also cut the log into 9 pieces for slightly larger rolls.
  8. Resting the rolls: Line a 13×9-inch baking dish with a piece of parchment paper (this helps just in case any of the filling leaks out). Add the rolls into the baking dish and cover tightly with plastic wrap. Transfer the dish into the refrigerator to rise overnight, 8-10 hours. >>> Alternatively, to make rolls on the same day, allow the rolls to rise again in a warm environment for another 1-2 hours until puffy. Then bake the cinnamon rolls as directed in the step below.
  9. Baking the rolls: Remove the rolls from the fridge and let them sit out before baking to come back up to room temperature until puffy, about 1-2 hours. Preheat the oven to 350°F. Remove the plastic wrap and bake the rolls until lightly golden brown, about 30 minutes. While the rolls bake, prepare the icing.
  10. For the icing: Using a stand mixer fitted with the paddle attachment (or electric hand mixer), beat the butter and cream cheese together until light and fluffy, about 3-4 minutes. Add in the powdered sugar and continue beating until well incorporated. Then add in the vanilla paste/extract and continue mixing until everything is fully combined and smooth.
  11. Once the rolls are done baking, allow them to cool for 5 minutes before icing.
  12. For the peach cobbler topping: In a small saucepan over medium-low heat, add the sliced peaches, butter, brown sugar, cinnamon, nutmeg, and salt. Carefully stir (to avoid overly breaking the peach slices) the mixture together to combine and cook until the sugar begins to dissolve, about 2-3 minutes. Once the mixture is nice and warm and the sugar has dissolved, remove from heat. If using, pour in the bourbon and stir to combine. Then allow it to cool for 5 minutes.
  13. Top each iced cinnamon roll with a spoonful of the peach cobbler mixture. Then garnish the peach cobbler cinnamon rolls with the crushed shortbread cookies. Enjoy!

Notes

  1. Please read the blog post in its entirety for more tips + tricks.

Recipe by: Quin Liburd- Butter Be Ready

Photography by: Camera Eats First

peach cobbler cinnamon rolls in baking pan