Peach Cobbler Cinnamon Rolls

Peach Cobbler Cinnamon Rolls are the ultimate summer breakfast treat! All of the classic flavors of peach cobbler that you know and love are rolled up and baked into the most delicious cinnamon rolls. The lemon glaze on top gives them another sweet summery touch that’s simply delicious!

Peach Cobbler Cinnamon Rolls

Homemade cinnamon rolls that are stuffed with fresh, juicy peaches and drizzled with a sweet lemony icing? I’ll be having at least two, please! Oh, and there’s also a little touch I added because why not… a buttery streusel is also tossed onto the cinnamon rolls, helping them to bake to even more delicious golden brown perfection. Every element of these Peach Cobbler Cinnamon Rolls is drool-worthy!

Summer is when peaches are at their ripest and juiciest, which means it’s the BEST time to bake them into all kinds of treats. Plus, the flavor of a ripe peach just screams “summer,” doesn’t it? While homemade cinnamon rolls are scrumptious year round, they’re so wonderfully summery when they’re baked with ripe peaches and drizzled with a lemon icing.

I know what you may be thinking – homemade cinnamon rolls sounds like a hassle. Fear not, friends! This stunning breakfast/brunch recipe is actually pretty simple. You can even make them a day in advance or freeze them if you know you have a big day coming up and don’t want to stress out prior to serving these beauties! You can serve these Peach Cobbler Cinnamon Rolls just for your family or to delight a table full of friends during brunch. Either way, these homemade treats are always a big hit!

How to Make Peach Cobbler Cinnamon Rolls

Create the dough. In a small bowl, mix together the yeast, 1 teaspoon sugar and water to bloom. Set aside. In a large measuring cup, whisk together the buttermilk, butter and eggs. Set aside. Mix the flour, remaining sugar, yeast mixture and salt in the bowl of an electric mixer fitted with a dough hook. With the mixer on low speed, add the buttermilk mixture and mix until the dough comes together. About 1 minute.

Knead the dough and let it rise. Increase the speed to medium-low and knead until the dough is smooth and stretchy, approximately 10 minutes. Turn the dough out onto a clean surface and knead by hand. Form a smooth, round ball and place the dough into a lightly oiled bowl. Cover loosely with plastic wrap or a damp kitchen towel and let rise in a warm place until the dough has doubled in size. Approximately 2-2 1/2 hours.

Create the first buttery layer. Butter a 13×9 inch baking dish and set aside. Mix the brown sugar, cinnamon, salt and nutmeg in a separate small bowl and set aside. Turn the dough out onto a lightly floured surface and press the dough into a 16 by 12 inch rectangle. Spread the butter over the entire surface of the dough and then sprinkle the brown sugar mixture over the butter leaving a 3/4 inch border along the top edge. Press down on the sugar mixture to adhere it to the butter.

Add the peaches, roll, and chill. Spread the peaches evenly over the sugar mixture. Roll the dough into a tight cylinder, being sure to push the butter mixture into the dough so it doesn’t get squeezed out, and press the seam closed. Roll the cylinder onto a lightly floured baking sheet, seam side down. Gently stretch the cylinder until it is 18 inches in length, with an even diameter, and refrigerate for 30 minutes.

Slice and chill again. Remove from the refrigerator and pat the ends to even them. Slice the dough into 12 evenly sized rolls using a serrated knife. Arrange the rolls, cut side down in the prepared baking dish. Without pressing on the rolls, wrap the baking dish tightly with greased plastic wrap and refrigerate for up to 16 hours. (You can skip this step if making them the same day.)

Let the rolls rise and create the streusel. Remove the rolls from the refrigerator and remove the plastic wrap. Let them sit at room temperature until puffy and almost doubled in size, approximately 1 hour. In a small bowl, blend together the powdered sugar, flour and butter with a fork until pea size clumps form. Sprinkle the streusel mixture over the rolls.

Bake and cool. Preheat the oven to 350°F. Bake for 20-30 minutes or until golden brown. Turn the rolls out onto a wire rack and let cool for 5-10 minutes before icing.

Drizzle. In a small bowl, whisk the powdered sugar, milk and lemon extract together until thick and smooth. Flip the rolls upright and drizzle the glaze over the rolls evenly.

How do I freeze Peach Cobbler Cinnamon Rolls?

After arranging the rolls in the baking dish, cover loosely with greased plastic wrap and let rise in a warm place until the rolls have doubled in size, approximately 1 hour. Wrap the dish tightly without pressing on the rolls and freeze up to 1 month. To bake, preheat the oven to 350°F. Unwrap the rolls and wrap tightly with foil. Bake the rolls for 20 minutes and then remove the foil and continue baking until golden, an additional 30 minutes. Turn out onto a wire rack, cool and ice as directed.

How long will Peach Cobbler Cinnamon Rolls stay fresh?

In an airtight container at room temperature, these sweet breakfast rolls will stay fresh for about 3-4 days. You can enjoy them at room temp or pop them in the microwave for a warmer bite.

Have any more ripe peaches on hand?

• Peach Slab Pie
• Fresh Peach Pie (No Bake)
• Peach Dump Cake
• Honey Thyme Peach Galette

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Peach Cobbler Cinnamon Rolls with Lemon Glaze

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By Kellie

Prep: 1 hour hr 20 minutes mins

Cook: 30 minutes mins

Total: 2 hours hrs

Servings: 12 servings

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Make ahead Peach Cobbler Cinnamon Rolls are drizzled with a lemon glaze for brunch and breakfast perfection.

Ingredients 

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For the cinnamon rolls:

• ▢ 2 tablespoons Yeast
• ▢ 1/4 cup warm water
• ▢ 1/4 cup + 1 teaspoon granulated Dixie Crystals sugar
• ▢ 3/4 cup buttermilk, warmed to about 110 degrees
• ▢ 6 tablespoons salted butter, melted and cooled
• ▢ 3 large eggs, lightly beaten
• ▢ 4 cups unbleached all-purpose flour
• ▢ 1 teaspoon kosher salt
• ▢ 5 tablespoons unsalted butter, softened
• ▢ 3/4 cup Dixie Crystals brown sugar
• ▢ 2 teaspoons ground cinnamon
• ▢ 1/8 teaspoon ground nutmeg
• ▢ 1/8 teaspoon kosher salt
• ▢ 2 cups chopped fresh peeled peaches, pit removed

For the streusel:

• ▢ 1/2 cup Dixie Crystals Powdered Sugar
• ▢ 1/2 cup flour
• ▢ 5 tablespoons butter

For the glaze:

• ▢ 1 1/2 cups Dixie Crystals Powdered Sugar
• ▢ 1 tablespoon whole milk
• ▢ 1/2 teaspoon Nielsen-Massey Lemon Extract

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Instructions 

• In a small bowl, mix together the yeast, 1 teaspoon sugar and water to bloom. Set aside.
• In a large measuring cup, whisk together the buttermilk, butter and eggs. Set aside.
• Mix the flour, remaining sugar, yeast mixture and salt in the bowl of an electric mixter fitted with a dough hook. With the mixer on low spead, add the buttermilk mixture and mix until the dough comes together. About 1 minute.
• Increase the speed to medium-low and knead until the dough is smooth and stretchy, approximately 10 minutes. Turn the dough out onto a clean surface and knead by hand. Form a smooth, round ball and place the dough into a lightly oiled bowl. Cover loosely with plastic wrap or a damp kitchen towl and let rise in a warm place until the dough has doubled in size. Approximately 2-2 1/2 hours.
• Butter a 13×9 inch baking dish and set aside.
• Mix the brown sugar, cinnamon, salt and nutmeg in a separate small bowl and set aside.
• Turn the dough out onto a lightly floured surface and press the dough into a 16 by 12 inch rectangle. Spread the butter over the entire surface of the dough and then sprinkle the brown sugar mixture over the butter leaving a 3/4 inch border along the top edge. Press down on the sugar mixture to adhere it to the butter.
• Spread the peaches evenly over the sugar mixture.
• Roll the dough into a tight cylinder being sure to push the butter mixture into the dough so it doesn’t get squeezed out, and press the seam closed. Roll the cylinder onto a lightly floured baking sheet, seam side down. Gently stretch the cylinder until it is 18 inches in length, with an even diameter, and refrigerate for 30 minutes.
• Remove from the refrigerator and pat the ends to even them. Slice the dough into 12 evenly sized rolls using a serrated knife. Arrange the rolls, cut side down in the prepared baking dish.
• Without pressing on the rolls, wrap the baking dish tightly with greased plastic wrap and refrigerate for up to 16 hours. (You can skip this step if making them the same day.)
• Remove the rolls from the refrigerator and remove the plastic wrap. Let them sit at room temperature until puffy and almost doubled in size, approximately 1 hour.
• In a small bowl, blend together the powdered sugar, flour and butter with a fork until pea size clumps form. Sprinkle the streusel mixture over the rolls.
• Preheat the oven to 350 degrees. Bake for 20-30 minutes or until golden brown. Turn the rolls out onto a wire rack and let cool for 5-10 minutes before icing.
• In a small bowl, whisk the powdered sugar, milk and lemon extract together until thick and smooth.
• Flip the rolls upright and drizzle the glaze over the rolls evenly.
• Serve immediately.

Notes

To freeze: After arranging the rolls in the baking dish, cover loosely with greased plastic wrap and let rise in a warm place until the rolls have doubled in size, approximately 1 hour. Wrap the dish tightly without pressing on the rolls and freeze up to 1 month. To bake, preheat the oven to 350 degrees. Unwrap the rolls and wrap tightly with foil. Bake the rolls for 20 minutes and then remove the foil and continue baking until golden, an additional 30 minutes. Turn out onto a wire rack, cool and ice as directed.

Nutrition

Serving: 1g, Calories: 489kcal, Carbohydrates: 77g, Protein: 7g, Fat: 17g, Saturated Fat: 10g, Cholesterol: 82mg, Sodium: 348mg, Potassium: 159mg, Fiber: 2g, Sugar: 40g, Vitamin A: 635IU, Vitamin C: 1.7mg, Calcium: 52mg, Iron: 2.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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