Peach Cobbler Cinnamon Rolls with Crumb Topping are the ultimate fusion of two beloved desserts—soft, pillowy cinnamon rolls and the sweet, juicy goodness of peach cobbler. These rolls combine fluffy homemade dough, a luscious peach jam filling, warm cinnamon sugar, and a buttery crumb topping that melts in your mouth. Topped with a rich cream cheese glaze, this recipe transforms breakfast or brunch into a bakery-style treat right at home. If you’re searching for a show-stopping recipe that’s cozy, indulgent, and unforgettable, these peach cobbler cinnamon rolls are a must-bake.
Why You’ll Love Peach Cobbler Cinnamon Rolls with Crumb Topping
This recipe is more than just another cinnamon roll—it’s a creative twist that adds juicy fruit flavor and a crumble topping reminiscent of your favorite cobbler. Here’s why you’ll adore it:
Soft, bakery-quality dough: The tangzhong method guarantees extra fluffy, tender rolls.
Peachy perfection: Sweet peach jam paired with thin slices of peaches ensures every bite bursts with fresh fruit flavor.
Cobbler-inspired topping: The buttery crumb topping gives these rolls a rustic, comforting touch.
Balanced sweetness: The cinnamon sugar filling complements the peaches without overpowering them.
Versatile treat: Perfect for summer brunch, holiday mornings, or a cozy weekend breakfast.
Ingredients
Here’s what you’ll need to make these irresistible peach cobbler cinnamon rolls:
Peach Jam:
1 ½ cups fresh ripe peaches, cubed
2 tablespoons granulated sugar
1 teaspoon lemon juice
2 teaspoons cornstarch mixed with 1 tablespoon water
½ cup very thinly sliced peaches (for filling)
Tangzhong (flour paste for soft dough):
¾ cup water
¼ cup bread flour
Dough:
3 ⅔ cups bread flour
⅓ cup granulated sugar
2 teaspoons instant yeast
1 teaspoon fine sea salt
⅓ cup whole milk, room temperature
⅓ cup heavy cream
1 large egg, room temperature
Tangzhong (from above)
1 teaspoon vanilla extract or paste
6 tablespoons unsalted butter, softened
Cinnamon Sugar Filling:
½ cup unsalted butter, softened
⅔ cup brown sugar
1 teaspoon ground cinnamon
Crumb Topping:
½ cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted
Cream Cheese Glaze:
4 tablespoons unsalted butter, softened
2 ounces cream cheese, softened
1 cup powdered sugar
2 ½ tablespoons heavy cream
Step-by-Step: How to Make Peach Cobbler Cinnamon Rolls with Crumb Topping
Make the Peach Jam:
In a saucepan, place the diced peaches along with sugar and lemon juice. Cook over medium heat for 12–15 minutes, gently pressing the fruit as it softens. Stir in the cornstarch slurry and cook for 2 more minutes until thickened. Transfer to a bowl and cool completely.Prepare the Tangzhong:
Whisk together water and bread flour in a small pot. Cook over medium heat for 4–5 minutes, stirring until a thick paste forms. Set aside.Make the Dough:
In a stand mixer, combine bread flour, sugar, yeast, and salt. Add milk, cream, egg, vanilla, and tangzhong. Mix on low until a rough dough forms. Slowly add butter, one tablespoon at a time, kneading until incorporated. Continue kneading for another 8–10 minutes until the dough becomes silky, elastic, and well-formed. Shape into a ball, cover, and let rest for 30 minutes.Roll & Fill:
Roll the dough into a 15×21-inch rectangle. Spread cinnamon sugar filling evenly, then layer with peach jam and thin peach slices.Shape the Rolls:
Cut the dough into twelve 1 ¾-inch strips. Roll each strip snugly and place them into a parchment-lined 9×13-inch baking dish. Cover and allow them to rise for 1–2 hours, or until they have doubled in size.Add the Crumb Topping & Bake:
Preheat oven to 325°F (162°C). In a bowl, stir together the flour, sugar, cinnamon, and melted butter until a crumbly mixture forms. Sprinkle over the rolls. Bake for 30–40 minutes until golden brown.Glaze & Serve:
Whisk the cream cheese, butter, powdered sugar, and heavy cream until light and creamy. Drizzle over warm rolls and enjoy!
Helpful Tips
Use very thin peach slices in the filling to prevent tearing the dough.
A kitchen scale ensures accurate flour measurement and prevents dense rolls.
Let the rolls rise fully for soft, pillowy results—don’t rush this step.
For bakery-style presentation, drizzle glaze only after rolls have cooled slightly.
Substitutions and Variations
Peaches: Swap with nectarines, apricots, or even apples for seasonal twists.
Filling: Add chopped pecans or walnuts for crunch.
Dough: Use all-purpose flour if bread flour isn’t available, though rolls may be slightly less chewy.
Glaze: Substitute cream cheese glaze with a simple vanilla icing for a lighter topping.
Spice it up: Add nutmeg or cardamom to the cinnamon sugar for extra warmth.
Storage Instructions
Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for 3–5 days. For best results, warm in the microwave for 20–30 seconds or in a 300°F oven for 8–10 minutes before serving. Rolls can also be frozen (unglazed) for up to 2 months—thaw overnight in the fridge and warm before glazing.
Nutritional Information
(Per roll, approximate):
Calories: 370
Fat: 16g
Carbohydrates: 52g
Protein: 6g
Fiber: 2g
Sugar: 22g
Serving Suggestions
Breakfast centerpiece: Serve warm with fresh fruit and coffee.
Brunch spread: Pair with savory egg dishes for balance.
Dessert twist: Serve warm with a scoop of vanilla ice cream for a true cobbler-inspired treat.
Holiday mornings: Perfect for Easter, Mother’s Day, or Christmas brunch.
Frequently Asked Questions: Peach Cobbler Cinnamon Rolls with Crumb Topping
Can I use canned peaches instead of fresh?
Yes! Be sure to drain them well and pat dry before using to avoid excess liquid.
Why use tangzhong in the dough?
The tangzhong method keeps the rolls soft, fluffy, and fresher for longer, giving them a light bakery-style texture.
Can I prepare these rolls the night before?
Absolutely. After shaping, cover the rolls tightly and refrigerate overnight. Let them come to room temperature and rise before baking the next morning.
Do I have to use a stand mixer?
While a mixer makes kneading easier, you can knead by hand for 12–15 minutes until the dough is elastic and smooth.
Can I freeze baked cinnamon rolls?
Yes! Bake and cool the rolls without glaze, wrap well, and freeze for up to 2 months. Reheat and glaze when ready to serve.
Conclusion
Thank you for stopping by to try my Peach Cobbler Cinnamon Rolls with Crumb Topping recipe! These rolls are one of my personal favorites because they combine the comforting sweetness of cobbler with the soft, fluffy joy of cinnamon rolls. The peach jam filling adds a bright, fruity flavor that feels like summer in every bite, while the crumb topping makes them extra special. I hope this recipe brings warmth to your kitchen and happiness to your table. Enjoy every bite, and remember—you’re part of a community that loves good food just as much as you do. Happy baking, and I can’t wait for you to taste these delicious rolls!
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Peach Cobbler Cinnamon Rolls with Crumb Topping
- Total Time: 2 hrs 30 mins (including rising)
- Yield: 12 rolls 1x
Description
These Peach Cobbler Cinnamon Rolls with crumb topping combine fluffy homemade dough, juicy peach jam, and a buttery streusel topping. Finished with cream cheese glaze, they’re the perfect sweet treat for breakfast, brunch, or dessert.
Ingredients
1 ½ cups fresh peaches, cubed
2 tbsp granulated sugar
1 tsp lemon juice
2 tsp cornstarch + 1 tbsp water
½ cup thinly sliced peaches (filling)
¾ cup water
¼ cup bread flour
3 ⅔ cups bread flour
⅓ cup granulated sugar
2 tsp instant yeast
1 tsp fine sea salt
⅓ cup whole milk, room temp
⅓ cup heavy cream
1 large egg, room temp
1 tsp vanilla extract
6 tbsp unsalted butter, softened
½ cup unsalted butter, softened (filling)
⅔ cup brown sugar
1 tsp cinnamon
½ cup all-purpose flour
1 tbsp sugar
1 tsp cinnamon
3 tbsp unsalted butter, melted
4 tbsp butter, softened (glaze)
2 oz cream cheese, softened
1 cup powdered sugar
2 ½ tbsp heavy cream
Instructions
Make the Peach Jam:
In a saucepan, place the diced peaches along with sugar and lemon juice. Cook over medium heat for 12–15 minutes, gently pressing the fruit as it softens. Stir in the cornstarch slurry and cook for 2 more minutes until thickened. Transfer to a bowl and cool completely.Prepare the Tangzhong:
Whisk together water and bread flour in a small pot. Cook over medium heat for 4–5 minutes, stirring until a thick paste forms. Set aside.Make the Dough:
In a stand mixer, combine bread flour, sugar, yeast, and salt. Add milk, cream, egg, vanilla, and tangzhong. Mix on low until a rough dough forms. Slowly add butter, one tablespoon at a time, kneading until incorporated. Continue kneading for another 8–10 minutes until the dough becomes silky, elastic, and well-formed. Shape into a ball, cover, and let rest for 30 minutes.Roll & Fill:
Roll the dough into a 15×21-inch rectangle. Spread cinnamon sugar filling evenly, then layer with peach jam and thin peach slices.Shape the Rolls:
Cut the dough into twelve 1 ¾-inch strips. Roll each strip snugly and place them into a parchment-lined 9×13-inch baking dish. Cover and allow them to rise for 1–2 hours, or until they have doubled in size.Add the Crumb Topping & Bake:
Preheat oven to 325°F (162°C). In a bowl, stir together the flour, sugar, cinnamon, and melted butter until a crumbly mixture forms. Sprinkle over the rolls. Bake for 30–40 minutes until golden brown.Glaze & Serve:
Whisk the cream cheese, butter, powdered sugar, and heavy cream until light and creamy. Drizzle over warm rolls and enjoy!
Notes
Slice peaches thin for easy rolling.
Measure flour with spoon-and-level method or scale.
Store in airtight container up to 3–5 days.
Reheat in microwave or oven before serving.
Rolls can be frozen unglazed for 2 months.
- Prep Time: 45 minutes (plus rising time)
- Cook Time: 35 minutes
Nutrition
- Serving Size: 1 roll
- Calories: 370
- Sugar: 22g
- Carbohydrates: 52g
- Protein: 6g