Peach Cobbler Cinnamon Rolls
Wowwwweeee…if sweet decadence and rich lady vibes were a food item, it would surely be found within these peach cobbler cinnamon rolls! Extra tender, fluffy, and beaming with so much flavor and texture. The ultimate indulgent sweet treat with a Southern flair has arrived- the very definition of treat yo’ self!
Hey y’all!!! Listen, I’m so excited to bring you this latest recipe. Join me in celebrating Juneteenth by checking out the list of contributors to the 2021 Juneteenth Virtual Cookout down below. We have 40+ Black creators (and their amazing dishes!) that have contributed to this collaborative menu as a Freedom Day tribute. Juneteenth marks our country’s second independence day, the final emancipation of those enslaved in the US and announced in 1865. Join in, share, and help us continue the legacy of celebrating progress. Additionally, you can easily follow each participant by using the hashtag #JuneteenthCookout2021 on Instagram.
Peach Cobbler Cinnamon Rolls (😍!)
Oh my goodness, y’all!!! Okay so, let me give you a little context around these new peach cobbler cinnamon rolls. I am a true fiend for cinnamon rolls, like, truly obsessed. These treats just make my soul so happy. I’ve made classic cinnamon rolls, these sweet potato cinnamon rolls, and these brown butter eggnog cinnamon rolls…also, we can’t and won’t forget about my strawberry sweet rolls and my most beloved, lemon sweet rolls. They’re all so dreamy. Mmhmm, me and my love for yeast dough is something serious.
I’ve been wanting to develop a new cinnamon rolls recipe that highlighted peaches. Needless to say, when approached with joining the festive Juneteenth cookout, the light bulb went off! We’re all highlighting rich, soulful, and classically Southern-inspired recipes…and my peach cobbler cinnamon rolls are just that.
What You’ll Need For This Recipe
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- whole milk: this will need to be warmed as well (and 2% milks works too!)
- granulated sugar: this is used to make the yeast dough.
- active dry yeast: my favorite kind over instant/quick rise yeast (but you can totally use it as well).
- large eggs: at room temperature- helps to create nice texture.
- butter: used in almost all aspects here- the dough, the filling, and the icing…#butterbeready
- bread flour: you will find bread flour sold in most grocery stores; bread 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, swoon.
- dark brown sugar: nice and deep molasses flavor in the filling and the peach cobbler topping.
- peach preserves: love the use of peach preserves so much 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 (see notes in recipe card for using other peaches), butter, brown sugar, cinnamon, nutmeg, salt, bourbon, and crumbled pure butter shortbread cookies.
Why You Will Go Crazy For These Rolls
Y’all, these peach cobbler cinnamon rolls will have you straight whipped, here’s why, check it:
SO SCRUMPTIOUS! The flavors, the textures, the festive vibe…everything! These rolls are pillowy soft and topped with a dreamy icing and an even dreamier peach cobbler-like topping. I mean, what’s not to love?!
PERFECT SHOW OFF TREAT. Listen, these peach cobbler cinnamon rolls ain’t ya average that you come across in your day to day world. They’ve got some flair, a pulchritudinous vibe, if you will lol. And if you wanna show off and show all the way out, make these rolls and pop that collar mmkay.
INTIMIDATION? WE DON’T KNOW HER. Hey, I get it. Making homemade cinnamon rolls to most folks seems like such a daunting task. I feel confident that my well written recipe will give you some comfort and guidance to make a batch successfully without any tears (or curse words) involved, ha!
Tips For Making The Best Cinnamon Rolls
- Yeast: Check the expiration date and make sure that the yeast you are using is fresh!!!
- Milk: Make sure that your milk is properly warmed (about 100°-110°F) >> for active dry yeast. After warming your milk, if it is too hot simply let it sit by itself until it cools down some.
- Room temperature ingredients: For the dough, your eggs need to be at room temperature and not cold from the fridge. Otherwise the dough mixture will coagulate and not blend together seamlessly. For the filling, the butter needs to be softened to room temperature so that it is spreadable. Lastly, for the icing, the butter and cream cheese also need to be softened to room temperature.
- Rise/proof time: Allow the dough to proof at the directed times for proper effectiveness.
- Use a lightly floured work surface: Make sure that your work area is *lightly* floured along with your rolling pin to prevent any sticking.
- Refrigeration time: Do not refrigerate/rest the unbaked rolls for longer than 10 hours.
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 acts like a true peach cobbler’s “crust.” So cute and such a cozy treat.
Let’s Talk About Peaches, Y’all
My recipe calls for the use of canned sliced peaches when it comes to making the peach cobbler topping. I find them to be nice and easy since this is a more complex recipe requiring multiple different parts haha. They are usually ready to go with no additional peeling or slicing required. However, please feel free to use either fresh or frozen peaches as an alternate, I’d say about 1 1/2-2 cups will do the trick.
More Soul Food Recipes To Get Into
- Buttermilk Fried Chicken
- Southern Collard Greens
- Fried Catfish with Hush Puppies
- Buttermilk Skillet Cornbread
- Southern Smothered Pork Chops
- Lemon Pepper Chicken Wings
- Sweet Potato Buttermilk Biscuits
- Collard Greens Soup with Beans and Ham
Can I Use Instant/Rapid Rise Yeast?
Sure thing! This is a type of yeast that differs from active dry yeast (a yeast that needs to activate/come alive). Thus, instead of activating the yeast/milk/sugar mixture like you would with active dry yeast, you will mix it directly into the dry ingredients (flour + salt) and skip the activation process altogether.
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.
>> Hope you enjoy! And don’t forget to check out more #JuneteenthCookout2021 recipes below!
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UNTIL NEXT TIME…LOVE AND BUTTER,
These peach cobbler cinnamon rolls are extra tender, fluffy, and beaming with so much flavor and texture. The ultimate indulgent sweet treat with a vibrant Southern flair has arrived- so freakin’ good!
For the yeast dough:
- 1 cup warm whole milk (2% works too!)
- 1/2 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 cup unsalted butter, melted
- 2 large eggs, room temperature
- 4 cups bread flour, plus more for dusting
- 1 teaspoon kosher salt
For the filling:
- 1/4 cup salted butter, softened to room temperature
- 1 cup dark brown brown sugar
- 1/2 cup peach preserves
- 2 tablespoons ground cinnamon
For the cream cheese icing:
- 1/4 cup unsalted butter, softened to room temperature
- 4 ounces block-style cream cheese, softened to room temperature
- 1 1/2 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
- 1/4 cup dark brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1 tablespoon bourbon, optional
- 1/3 cup crumbled pure butter shortbread cookies, for garnish (I use the Walkers brand!)
- For the dough: Make sure the milk is warmed up to around 110°F. I like to do this by placing my cold milk in a microwave safe vessel and microwaving it for 45-50 seconds (it should be warm as if you are giving it to a baby and not scalding). In the bowl of a stand mixer, add in the sugar and warmed milk. Then sprinkle the yeast on top. Let sit for 7-10 minutes for the yeast to activate- the mixture will be bubbly and fragrant.
- Next, add in the melted butter, eggs, flour, and salt. Attach dough hook attachment to 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.
- 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.
- Once the dough has risen, punch the dough down and turn it out onto a lightly floured surface work area. Roll the dough out into a rectangle, about 15×10 inches, now let’s prepare the filling.
- 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 together. The mixture should resemble a thick paste. Spread the mixture over the buttered dough and rub 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.
- 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.
- 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.
- 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.
- Baking the rolls: Remove the rolls from the fridge and let the rolls 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.
- 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.
- Once the rolls are done baking, allow them to cool for 5 minutes before icing.
- For the peach cobbler topping: In a small saucepan over medium-low heat, add in 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 sugar has dissolved, remove from heat. If using, pour in the bourbon and stir to combine. Then allow to cool for 5 minutes.
- 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. Serve and enjoy!
- Please read the blog post in its entirety for more tips + tricks.
Keywords: cinnamon rolls, peach, cobbler, desserts, sweets, southern
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