Cinnamon Roll Peach Cobbler

Cinnamon Roll Peach Cobbler


For the Peach filling

4 cups peaches, diced (about 4 large peaches)
1/2 cup sugar
1/4 tsp ground cinnamon
1/8 tsp grated nutmeg (fresh will give a better flavor)
pinch of salt
1 tbsp amaretto

For the Cinnamon Filling

10 tbsp butter, softened, divided
1 1/2 tbsp cinnamon
1/4 cup brown sugar
1/4 cup granulated sugar

For the Roll

⅔ cup heavy cream (at room temperature)
1 cup, plus 1 tablespoon milk (at room temperature)
1 large egg (at room temperature)
⅓ cup sugar
½ cup cake flour, leveled
3½ cups bread flour, leveled
1 tablespoon active dry yeast
1½ teaspoons salt
Egg wash: whisk together 1 egg with 1 teaspoon water

For the Cream Cheese Icing

8 oz package of cream cheese, softened
1/2 stick (4 tbsp) unsalted butter, softened
2 cups of powdered sugar
1 tbsp milk
1 teaspoon vanilla extract


Make the Peach filling by placing all the ingredients in a pot and cooking down until peaches are soft. approx 18-20 minutes. Set aside to cool.
Mix cinnamon and sugars together in a small bowl and set aside.

To make the rolls:

Place all the roll ingredients into a large bowl of an electric mixer fitted with a dough hook.
Turn the machine on and mix on low for a minute to start to combine the ingredients. Once everything is wet, turn the machine up to medium or if you’re using a kitchenmaid mixer, I usually set up up to 4. Allow the mixer to knead the dough for 15 minutes. The dough is ready when you can pinch a piece of it and pull it apart so that it’s thin enough to see light through the dough. This is called the window pane.
Cover and place the dough in a warm place to proof for an hour.
Pre heat the oven to 350.
Once proofed, punch down the dough and turn out onto a clean board. Roll the dough out into a large rectangle approximately
Spread the softened butter all over the rectangle. Them evenly sprinkle on a layer of the prepared cinnamon sugar. Top it off with a layer of the cooked peaches leaving about an inch of space from the top of the dough.
Begin to roll from the long side of the rectangle. Roll all the way up leaving the seam side down.
Using a serrated knife, cut the rolls into 1-2 inch rolls. Place these rolls cut side up onto a baking dish or cake pan. Cover with plastic wrap and allow to rise for 40 minutes.
Bake the risen rolls at 350F for 20-25 minutes.
Make the icing my beating the ingredients in an electric mixer until smooth.
Ice the warm rolls and enjoy!

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