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Southern Peach Cobbler Cinnamon Rolls

Southern Peach Cobbler Cinnamon Rolls
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Fluffy, tender cinnamon rolls filled with sweet sautéed peaches, topped with a crunchy crumble and a creamy cream cheese glaze.

Ingredients

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  • 3 cups organic All-purpose flour
  • 2 ½ cups Artisan Bread flour
  • ½ cup organic brown sugar + 1 Tbsp
  • 1 packet Rapid Rise Yeast (2 ¼ tsps)
  • ¼ cup WARM water
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • 2 large eggs, at room temp.
  • 1 ¼ cups unsweetened Almond milk, room temp.
  • 6 Tbsps salted butter, melted + cooled
  • 2 tsps vanilla extract
  • 2 (15 oz.) cans organic sliced peaches, drained well
  • 2 Tbsps salted butter
  • ½ cup organic brown sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • 1 tablespoon cornstarch + 2 Tbsps WARM water
  • ½ cup unsalted butter, softened at room temp.
  • ½ cup organic brown sugar
  • 1 teaspoon ground cinnamon
  • ⅓ cup organic heavy cream, for topping
  • 1 cup organic all-purpose flour
  • ¼ cup organic brown sugar
  • 4 Tbsps unsalted butter, partially melted
  • 2 cups organic powdered sugar, sifted
  • 4 oz. organic cream cheese, softened at room temp.
  • 3-4 Tbsps unsweetened Almond milk

Instructions

  1. Combine yeast and 1 tablespoon sugar in the bowl of an electric mixer.
  2. Slowly pour in warm water while stirring frequently.
  3. Allow 5-10 minutes for the mixture to sit and for the yeast to activate.
  4. Add the room temperature milk and warm butter to the yeast mixture.
  5. Whisk until well combined.
  6. Add the eggs and vanilla, whisking to incorporate.
  7. In a large bowl, whisk together the all-purpose flour, bread flour, ½ cup brown sugar, 1 teaspoon cinnamon, nutmeg, and allspice.
  8. Add the dry ingredients to the wet ingredients.
  9. Mix on low-speed until well combined and everything begins to form into a dough, about 2-3 minutes.
  10. Change mixer head to a kneading accessory.
  11. Knead dough for 5-10 minutes on high speed until dough ball becomes smooth and elastic.
  12. Press the dough lightly with 2 fingers to check if it springs back.
  13. Lightly grease a large bowl with a small amount of olive oil.
  14. Place the dough ball in the bowl, tossing it around until coated.
  15. Cover with plastic wrap or a towel.
  16. Let sit for 1 hour, allowing the dough to rise and double in size.
  17. In a medium (10-inch) skillet over medium-high heat, add 2 tablespoons of butter.
  18. Heat until melted.
  19. Add ½ cup of brown sugar, ½ teaspoon cinnamon, and 1 teaspoon vanilla.
  20. Stir until combined and everything begins to bubble, about 1-2 minutes.
  21. Reduce heat to medium-low.
  22. Add the drained sliced peaches and toss until well coated.
  23. Cook for another 3-4 minutes or until tender.
  24. Stir in the cornstarch + WARM water mixture.
  25. Simmer for another minute or so or until the sauce has thickened.
  26. Remove from heat and cool completely.
  27. In a bowl, combine 1 teaspoon of cinnamon and ½ cup of brown sugar for the filling.
  28. Mix them together and set aside.
  29. Keep the ½ cup softened butter set aside also.
  30. Once the dough has risen fully, preheat the oven to 350 degrees Fahrenheit.
  31. Line a large 9×13 baking dish with parchment paper, allowing excess to hang from the sides.
  32. Add a bit of flour to a surface and place the dough onto it.
  33. Lightly add a bit of flour to the top of the dough.
  34. Using a rolling-pin, roll out the dough into a rectangular shape (approximately 9″x14 and ½-inch thick).
  35. Trim the edges if needed.
  36. Generously add ¾ of the softened butter atop dough.
  37. Spread it out evenly with a spoon or knife.
  38. Follow with the brown sugar-cinnamon mixture, ensuring the top is coated evenly.
  39. Lastly, add the cooled sautéed peaches, leaving about 2-3 tablespoons aside for topping/garnish, until evenly topped.
  40. Tightly roll dough long-ways.
  41. Using a pastry cutter, cut dough into 1.5" rolls.
  42. Place each roll cut side down into the lined baking dish.
  43. Smear the tops with remaining softened butter.
  44. Place plastic wrap over the baking dish with rolls.
  45. Let them rise again for another 20 minutes.
  46. In a bowl, combine 1 cup all-purpose flour, ¼ cup brown sugar, and 1 teaspoon cinnamon for the crumble topping.
  47. Stir until combined.
  48. Add 4 tablespoons partially melted butter and mix with a spatula until combined and 'crumbly-like'.
  49. Add crumble mixture atop a baking sheet lined with parchment paper.
  50. Bake for 10-15 minutes or until it becomes brown and crunchy in texture.
  51. Remove from heat and cool.
  52. Once the rolls have doubled in size, pour the heavy cream evenly atop the rolls.
  53. Add the prepared crumble topping evenly atop the rolls.
  54. Bake them for approximately 35-40 minutes in the preheated oven.
  55. In a bowl, beat the softened cream cheese using a hand-mixer until creamy and smooth.
  56. Add the sifted powdered sugar and 3-4 tablespoons milk.
  57. Beat everything together until the glaze becomes smooth and velvety and easy to pour or drizzle.
  58. Remove the rolls from oven.
  59. Wait 5-10 minutes or until the rolls slightly cool.
  60. Drizzle the glaze atop the rolls evenly until fully covered.
  61. Spoon the crumble topping atop the glaze.
  62. Add the remaining sautéed peaches (if reserved) atop glaze, lightly spreading it if desired.
  63. Cut out each roll and enjoy.
  64. Serve with a scoop of whipped cream or vanilla ice cream for complete indulgence!

Notes

Ensure all cold ingredients for the dough are at room temperature.
Don’t over-flour the dough; it should be soft and slightly tacky.
Cool the sautéed peaches completely before adding to the dough.
For a rich, moist result, don’t skip pouring heavy cream over the rolls before baking.

Find it online: https://timelesscrumb.com/southern-peach-cobbler-cinnamon-rolls/