All the flavor of the classic Peach Cobbler rolled up into a tasty breakfast treat!  Peach Cobbler Cinnamon Rolls with Lemon Glaze will be the talk of any Sunday brunch or breakfast spread.  Easy to make and can be assembled in advance for fast, bakery fresh rolls any day of the week.

Peach Cobbler Cinnamon Rolls | #BrunchWeek

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

Hey guys!  I know it’s Monday but I’m super excited because today kicks off Brunch Week! So, here’s a little bit about it from our lovely hosts Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. “We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother’s Day. 37 Bloggers from around the country will showcase their best brunch dishes, from cocktails to cakes, breakfast breads, tarts, and quiche – there is something for everyone! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!”

Peach Cobbler Cinnamon Rolls | #BrunchWeek


But before we get to the giveaway….let me tell you a little bit about today’s tasty concoction!  These Peach Cobbler Cinnamon Rolls with Lemon Glaze are a total dream come true.  I, literally, had a dream about cinnamon rolls stuffed with fresh peaches and topped with a creamy, lemony drizzle.  These are so amazing, you’ll want to make them all summer long.  Peaches are my favorite…and so are cinnamon rolls so it was only fitting that I smashed the two together….topped them with a buttery streusel and then baked them until golden brown.  I mean, really, is there anything better than busting into a steaming cinnamon roll?  Maybe slather that baby up with some butter?  And perch it next to your morning coffee.  Guess what I’m doing this morning.

Peach Cobbler Cinnamon Rolls | #BrunchWeek

My Peach Cobbler Cinnamon Rolls are really, incredibly easy to make AND you can make them a day in advance OR you can even make them ahead and FREEZE them!  How easy it that?  AND the dough comes together in a snap with your handy dandy stand mixer.  Don’t have a stand mixer?  You can also make it in your food processor or knead by hand.  Totally versatile.  And Red Star Yeast ensures a perfect, fluffy, airy dough every single time.  The glaze is ready in just a couple minutes, just three ingredients…Dixie Crystals Powdered Sugar, Nielsen-Massey Lemon Extract and Milk.  Whisk together and drizzle away over your freshly baked rolls.

Peach Cobbler Cinnamon Rolls | #BrunchWeek


I am seriously in love with Nielsen-Massey Extracts…I use them in everything like my homemade marshmallows, THESE Funfetti Coffee Cake muffins, my favorite cupcakes of all time and the super Pinterest popular Vanilla Pudding (you have to make this like now!)

Want even MORE brunch options….you know, Mother’s Day IS right around the corner. Be sure to check out my blogger friends recipes too! There’s tons to choose from and definitely don’t forget to enter the raffle to win some amazing prizes from our amazingly awesome sponsors!

Get the Recipe: Peach Cobbler Cinnamon Rolls with Lemon Glaze

Make ahead Peach Cobbler Cinnamon Rolls are drizzled with a lemon glaze for brunch and breakfast perfection.
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  • For the rolls:
  • 2 tablespoons Red Star 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


  • 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.
  • 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.
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

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Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up only. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.