Easy Peach Cobbler Cinnamon Rolls Recipe (Homemade)

How to make quick peach jam

1. In a medium saucepan, add cut-up peaches (15 ounces), brown sugar ( ¼ cup), vanilla (1 tablespoon) and stir until soft over medium heat, 5-6 minutes. Break up peaches using a meat chopper or flat spatula. In a small bowl, combine cornstarch and water, slowly add to hot peach mixture, stirring constantly. Start with 1 tablespoon adding more until desired thickness. Cool completely. May be made up to 2 days ahead, store in refrigerator, covered.

Make Cobbler Crumb Topping

1. In a medium bowl, add flour, (¾ cup), brown sugar (½ cup), granulated sugar (1 tablespoon), cinnamon (2 teaspoons), nutmeg (¼-½ teaspoon) and kosher salt (¼ teaspoon). Stir to combine. Then using a fork or your hands, mixin the soft/melted butter (¼ cup) until moist and mixture holds together when pressed. Store in fridge, covered for at least 15 minutes before using.

Make Cinnamon Roll Dough (Make up to 1 day ahead)

1. In a small saucepan add butter (⅓ cup), milk (1 cup), sugar (¼ cup) and kosher salt (½ teaspoon), stirring until warmed, not higher than about 120° F. Careful it can go from warm to hot fast. If too hot (greater than 130° F), let sit until cools slightly. Butter may not be completely melted, but that's okay.
2. While milk is warming (or cooling) place 2 cups of bread flour into bowl of a stand mixer with batter attachment, add yeast and mix on low to combine.
3. Slowly pour in warmed milk mixture into flour and yeast mixture, mixing on low. It will be thick and sticky.
4. With mixer on low, add room-temperature eggs and the remaining 2 ¼ cups of flour, mixing well to combine. *Forget to take your eggs out, place in bowl of warm (not hot) water for 5-7 minutes)
5. Next, replace paddle attachment with J hook for kneading; knead the dough for 5-10 minutes on a low setting, until dough is smooth and elastic.*If the dough is too sticky (sticking to the sides of the bowl) after a few minutes, then add a tablespoon more of flour at a time, until it's tacky, but not sticky. The dough should be soft, elastic and smooth.
6. Don't have a kneading attachment? Then turn dough onto floured surface and knead for the same amount of time.
7. Spread a teaspoon of unflavored oil into a medium bowl and, using a paper towel spread it all over the bowl. Plop your cinnamon roll dough into the bowl and turn to "grease" top and bottom, seal with plastic wrap and set in a warm place for 15 minutes to rest. Note at this point, you may cover the dough well and store in the fridge overnight, proceed with recipe in the morning.

How to create a warm proofing place

1. I set my oven on the proof setting at about 75°F. If no proof setting, turn your oven on to 100° F, let it preheat, then TURN OFF, then place the dough inside for first resting.

Make Cinnamon Filling (Make up to 2 days ahead)

1. Meanwhile, in a small mixing bowl or stand mixer, mix together softened butter (½ cup), packed brown sugar (½ cup) and cinnamon (1 ½ tablespoons) and kosher salt (¼ teaspoon). Mix on medium-high speed until smooth and creamy, set aside.

Roll out dough

1. Once your dough has rested, it will be easy to roll. Like playdough. Turn dough onto a lightly floured surface (I like using my silpat with measuring gauge) and roll using a rolling pin into a 18x21 inch (roughly) rectangle.
2. Using an offset spatula, spread the cinnamon roll filling evenly over the top of the dough, leaving ½-1 inches around the edges.
3. Remove 2-3 tablespoons of the peach jam filling and set aside. Spread remaining completely cooled peach jam over the cinnamon roll filling, keeping it a little heavier towards the bottom of the dough.
4. Roll, from the long side tightly and pinch edges to seal, using a little water on seams if needed. Note that some of the jam will ooze out, that’s okay, save it and we’ll tuck it back in.
5. Cut ends off if uneven and then using a serrated knife or dental floss, cut into 12-15 evenly sized rolls and place in a well-greased or parchment-lined 9×13 pan. Spoon any extra peach jam that oozed out over the tops of the rolls.
6. Preheat oven to 400° (205° C); 375° F (190° C) if using a dark or glass pan.
7. Cover cinnamon rolls with plastic wrap and allow to rise in a warm place for about 45 minutes, until almost double. Make sure your oven is not turned off if rising in the oven. *Note that the warmth of your kitchen or altitude may affect how quickly your rolls rise, be patient and let them rise until doubled.
8. Once doubled in size, remove plastic wrap and crumble the cobbler crumble topping over the top of the cinnamon rolls.
9. Bake rolls for about 18-25 minutes until slightly golden in a preheated oven.While baking or during rising time, make the frosting.

Make the Peach Cream Cheese Frosting (Make up to two days ahead)

1. In the bowl of a stand mixer or hand mixer, beat room temperature butter (¼ cup) and cream cheese (4 ounces) on medium-high for 4 minutes until light and fluffy. Reduce speed to low, and add powdered sugar (1 cup), vanilla (2 teaspoons), and reserved 2-3 tablespoons peach jam, beat until smooth, light, and fluffy.
2. Add a little milk or cream if a thinner consistency is desired. Set aside until ready to use. (May be made 2 days ahead, cover and refigerate.
3. Remove cinnamon rolls from the oven when golden brown and the middle rolls spring back when lightly touched. Everyone likes their cinnamon rolls baked differently, for softer, gooey rolls bake on the lower side, for more firm rolls bake on the longer side.Allow the rolls to cool for about 15-20 minutes before spreading the frosting on the tops. Or cool completely and serve with frosting on the side!