Peach Cobbler Cinnamon Rolls

These cinnamon rolls are soft and fluffy, filled with a homemade peach compote and buttery cinnamon layer. They're topped with cream cheese frosting and if that’s still not enough, a little streusel on top makes them extra special. Hope you enjoy!

At first I was a bit conflicted between making a peach cobbler cheesecake or peach cobbler cinnamon rolls. Both sounded so good and I love cheesecake, but I had just made one last week, so I decided to switch things up a bit and go with these rolls instead. And I’m so glad I did.

These cinnamon rolls are soft and fluffy. They’re a little more time consuming than some of my other recipes but honestly totally worth the extra steps. The dough comes together nicely and the filling is a classic cinnamon roll filling, layered with a homemade peach compote that I cooked down over medium heat for about 12 to 15 minutes. I peeled the peaches before cooking them, but that’s just personal preference, you can leave the skin on if you prefer.

Cinnamon and peach go really well together. The cream cheese frosting on top balances it all out perfectly. I also topped mine with a bit of streusel, which is completely optional. If you don’t feel like making the streusel, a mix of crushed graham crackers or butter biscuits with some melted butter works just as well.

This recipe makes 12 rolls, so it’s great if you want to share or have a few days worth of treats. Even though it takes a bit of time, the process itself is really simple. You just need to plan a little in advance for the rising and baking time.

How to store?

Keep the cinnamon rolls in an airtight container in the fridge. They’re best eaten within 3 days. Before serving, you can warm one up in the microwave for 10–20 seconds or just let it sit at room temperature for about an hour to soften. Either way they’ll be nice and soft again.

Important info

1. Don’t underproof the dough - Let the dough rise until it’s puffy and doubled in size. If you rush this step, the rolls might turn out dense instead of fluffy.

2. Don’t overproof either - On the other hand, letting them rise too long can make them collapse. Keep an eye on them and once they look airy and slightly spring back when touched, they’re ready.

3. Don’t skip the second proofing - After shaping the rolls, they need one more rise before baking. This gives them that soft, light texture. Skipping this step often leads to heavy, doughy centers.

4. You can substitute the streusel topping - If you don’t feel like making the streusel, just mix some crushed graham crackers or butter biscuits with a bit of melted butter. Sprinkle it on top for a crunchy topping.

5. Let the rolls cool slightly before adding the frosting - I know it’s tempting to frost them right away, but if they’re too hot, the cream cheese frosting will melt. Give them 10–15 minutes to cool (warm enough for the frosting to soften, but cool enough not to completely melt)

Tools you will need

• Small saucepan - You’ll need this for cooking the homemade peach compote. Any small pot works.

• Stand mixer (optional) - Makes kneading the dough easier and faster, but you can also do it by hand if you prefer.

• Pastry board or clean surface – A flat surface like a wooden board or countertop for rolling out the dough.

• Rolling pin - For rolling the dough evenly before filling and shaping the rolls.

• Large baking tin - You’ll need a big baking tin or dish to bake all the cinnamon rolls together. Make sure it’s big enough so they have room to rise.

Ingredients you will need for this recipe

For the dough

• All purpose flour: You could use bread flour for a slightly chewier texture, but after testing, I prefer all purpose.

• Granulated sugar: Sweetens the dough.

• Instant dry yeast: Helps the dough rise and get airy.

• Melted butter (cooled down): Makes the dough soft and adds a buttery taste.

• Egg: Adds richness and helps with the dough’s texture.

• Salt: Balances the sweetness and brings out flavor.

• Warm milk: Helps activate the yeast and makes the dough soft and rich.

• Vanilla bean paste: Adds a subtle vanilla flavor. You can use vanilla extract instead or even skip it if you don’t mind a more classic dough flavor.

For the peach compote

• Peaches: I peeled them because I prefer the smooth texture.

• Granulated sugar: Sweetens the compote and helps bring out the peaches' flavor. You can reduce it slightly if your peaches are super ripe.

• Brown sugar: Adds a deeper, caramel like flavor. If you don’t have it, you can use all white sugar.

• Lemon juice: Brightens the flavor.

• Vanilla extract: Optional.

For the streusel (optional)

• Butter: Brings the streusel together and gives it that crumbly texture. Make sure it has been cooled down,

• Granulated sugar + brown sugar: You can use only one type if needed.

• Cinnamon: Gives that cozy flavor.

• Vanilla bean paste or vanilla powder (optional): Adds an extra layer of flavor. Totally fine to leave out if you don’t have it.

• All purpose flour: The base of the crumble.

For the filling

• Softened unsalted butter: Helps spread the cinnamon sugar mixture and adds richness.

• Brown sugar + granulated sugar: The classic combo for cinnamon rolls.

• Cinnamon: Essential for the filling.

For the frosting

• Cream cheese: Pairs perfectly with the warm rolls and sweet peach filling.

• Softened butter: Adds a rich, creamy texture to the frosting.

• Powdered sugar: Sweetens and thickens the frosting.

• Vanilla extract or paste: Optional.

Extras

• Heavy cream: This is poured over the rolls before baking to help keep them extra soft and gooey inside.

Step by step instructions with photos

1. First, we are going to prepare the dough.

2. By hand: in a large bowl whisk together the flour, sugar, salt and yeast. Then add the egg, vanilla, melted butter and milk. Using a dough whisk or a wooden spoon, mix into a shaggy dough. Then place onto a flat surface and start kneading it until it’s smooth and elastic. (Around 12 minutes)

3. Using a stand mixer: in a large bowl whisk together the flour, sugar, yeast and salt. Then add the egg, milk, melted butter and vanilla. Knead on low for about 8-10 minutes, until the dough is smooth and elastic. If it’s too dry, add a bit more milk!

4. Once the dough is ready, place it in an oiled bowl, cover and let it rise for 2 hours.

5. In the meantime prepare the compote, the streusel and the filling.

6. For the compote, peel (optional) and cut the peaches into small cubes. Add them to a saucepan along with the sugar, brown sugar, lemon juice and vanilla. Let it cook over medium heat until the water evaporates and it turns slightly thick (10-15 minutes) Once ready, set aside to cool.

7. For the streusel, whisk together the flour, sugar, brown sugar and cinnamon. Then add the vanilla and the melted butter to the dry ingredients and mix until it looks similar to wet sand but clumpy. Once ready, place in the fridge. (We are going to bake this later)

8. Before the rising time is up, prepare the filling by mixing together the softened butter, sugar, brown sugar and cinnamon. Set aside on the counter.

9. Once the dough has doubled in size, punch it down and place it on a lightly floured surface.

10. Roll it out into a 60x30 cm dough. Spread the filling over it first, then add the compote and evenly distribute.

11. Cut it into 5 cm (12 equal) pieces and roll each piece up one at a time.

12. Place them on into a buttered pan, leaving some space between them. Cover and let them rest for 30 minutes.

13. 10 minutes before you’re ready to bake, preheat your oven 180C (fan).

14. Once the 30 minutes are up, pour a bit of heavy cream over each roll and bake in the preheated oven for 15-17 minutes.

15. You can also bake the streusel at the same time along with the cinnamon rolls. Spread them over a baking tin lined with parchment paper and bake for around 8 minutes.

16. Once ready, let them cool slightly. (both the streusel and the rolls)

17. While the cinnamon rolls are cooling, prepare the cream cheese frosting.

18. First beat together the softened butter with the sugar until smooth, then add the cream cheese along with the vanilla and keep mixing until smooth and lump free. (Try not to overmix it)

19. Once the cinnamon rolls have slightly cooled down frosting them with the cream cheese frosting. Then top with compote and streusel.

20. Enjoy!

Yield: 12

Author: Angie

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Peach Cobbler Cinnamon Rolls

These cinnamon rolls are soft and fluffy, filled with a homemade peach compote and buttery cinnamon layer. They're topped with cream cheese frosting and if that’s still not enough, a little streusel on top makes them extra special. Hope you enjoy!

Prep time: 1 HourCook time: 15 MinInactive time: 3 HourTotal time: 4 H & 15 M

Ingredients

For the dough

• 500g all purpose flour - 4 cups
• 80g granulated sugar - 1/3 cup + 1 tablespoon
• 7g active dry yeast - 2 1/4 teaspoons
• 70g melted butter, cooled down - 1/3 cup
• 1 large egg
• 8g salt - 1 1/4 tsp
• 210g-230g warm milk (start with 210, add more if needed. I endedbup using 225g) - 3/4 cup + 1/8 cup
• 1 tsp vanilla bean paste

For the peach compote

• 400g ripe peaches, chopped up (optionally peeled) - about 4-5 peaches
• 50g granulated sugar - 1/4 cup
• 30g brown sugar - 2 tablespoons
• Juice of half a lemon
• 1 teaspoon vanilla extract

For the streusel

• 55g unsalted butter, melted and slightly cooled - 1/4 cup
• 25g granulated sugar - 2 tablespoons
• 25g brown sugar - 2 tablespoons
• 1/2 tsp cinnamon
• 1 tsp vanilla bean paste or 1/4 tsp vanilla powder (optional)
• 80g all purpose flour - 2/3 cup

For the filling

• 80g unsalted butter, softened - 1/3 cup + 1 teaspoon
• 50g brown sugar - 1/4 cup
• 50g granulated sugar - 1/4 cup
• 1-2 teaspoons of cinnamon

For the frosting

• 250g cream cheese - 1 cup + 1 tablespoon
• 60g softened butter - 1/4 cup
• 120g powdered sugar - 1 cup
• 1 tsp vanilla extract or vanilla bean paste

Extras

• Heavy cream

Instructions

Prepare the dough

1. First, we are going to prepare the dough.
2. By hand: in a large bowl whisk together the flour, sugar, salt and yeast. Then add the egg, vanilla, melted butter and milk. Using a dough whisk or a wooden spoon, mix into a shaggy dough. Then place onto a flat surface and start kneading it until it’s smooth and elastic. (Around 12 minutes)
3. Using a stand mixer: in a large bowl whisk together the flour, sugar, yeast and salt. Then add the egg, milk, melted butter and vanilla. Knead on low for about 8-10 minutes, until the dough is smooth and elastic. If it’s too dry, add a bit more milk!
4. Once the dough is ready, place it in an oiled bowl, cover and let it rise for 2 hours.

Prepare the compote

1. For the compote, peel (optional) and cut the peaches into small cubes.
2. Add them to a saucepan along with the sugar, brown sugar, lemon juice and vanilla.
3. Let it cook over medium heat until the water evaporates and it turns slightly thick (10-15 minutes)
4. Once ready, set aside to cool.

Prepare the streusel

1. For the streusel, whisk together the flour, sugar, brown sugar and cinnamon.
2. Then add the vanilla and the melted butter to the dry ingredients and mix until it looks similar to wet sand but clumpy.
3. Once ready, place in the fridge. (We are going to bake this later)

Prepare the filling

1. Before the rising time is up, prepare the filling by mixing together the softened butter, sugar, brown sugar and cinnamon.
2. Set aside on the counter.

Assemble, proof & bake

1. Once the dough has doubled in size, punch it down and place it on a lightly floured surface.
2. Roll it out into a 60x30 cm dough. Spread the filling over it first, then add the compote and evenly distribute.
3. Cut it into 5 cm (12 equal) pieces and roll each piece up one at a time.
4. Place them on into a buttered pan, leaving some space between them. Cover and let them rest for 30 minutes.
5. 10 minutes before you’re ready to bake, preheat your oven 180C (fan).
6. Once the 30 minutes are up, pour a bit of heavy cream over each roll and bake in the preheated oven for 15-17 minutes.
7. You can also bake the streusel at the same time along with the cinnamon rolls. Spread them over a baking tin lined with parchment paper and bake for around 8 minutes.
8. Once ready, let them cool slightly. (both the streusel and the rolls)

Prepare the cream cheese frosting & frost the rolls

1. While the cinnamon rolls are cooling, prepare the cream cheese frosting.
2. First beat together the softened butter with the sugar until smooth, then add the cream cheese along with the vanilla and keep mixing until smooth and lump free. (Try not to overmix it)
3. Once the cinnamon rolls have slightly cooled down frosting them with the cream cheese frosting. Then top with compote and streusel.
4. Enjoy!

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Nutrition Facts

Calories

579

Fat

26 g

Sat. Fat

14 g

Carbs

74 g

Fiber

127 g

Net Carbs

72 g

Sugar

36 g

Protein

12 g

Sodium

409 mg

Cholesterol

75 mg

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