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Southern Peach Cobbler Cinnamon Rolls

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

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 (for dough)
  • 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 (for dough)
  • 2 tsps vanilla extract (for dough)
  • 2 (15 oz.) cans organic sliced peaches, drained well
  • 2 Tbsps salted butter (for peaches)
  • ½ cup organic brown sugar (for peaches)
  • 1 teaspoon vanilla extract (for peaches)
  • ½ teaspoon ground cinnamon (for peaches)
  • 1 tablespoon cornstarch
  • 2 Tbsps WARM water (for cornstarch mixture)
  • ½ cup unsalted butter, softened at room temp. (for filling)
  • ½ cup organic brown sugar (for filling)
  • 1 teaspoon ground cinnamon (for filling)
  • ⅓ cup organic heavy cream, for topping
  • 1 cup organic all-purpose flour (for crumble)
  • ¼ cup organic brown sugar (for crumble)
  • 4 Tbsps unsalted butter, partially melted (for crumble)
  • 2 cups organic powdered sugar, sifted
  • 4 oz. organic cream cheese, softened at room temp.
  • 3-4 Tbsps unsweetened Almond milk (for glaze)

Instructions

  1. Combine yeast and 1 tablespoon brown 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 melted butter to the yeast mixture.
  5. Whisk until well combined.
  6. Add the eggs and vanilla extract, 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-like consistency, about 2-3 minutes.
  10. Change “Mixer head” to a kneading accessory.
  11. Knead dough for 5-10 minutes on high speed until the dough ball becomes smooth and elastic.
  12. Press the dough lightly with 2 fingers; it should spring back.
  13. If dough is still too sticky, add 1 tablespoon of flour at a time until the texture is achieved.
  14. Lightly grease a large bowl with a small amount of olive oil.
  15. Place the dough ball in the bowl, tossing it around until coated.
  16. Cover with plastic wrap or a towel.
  17. Let sit for 1 hour, allowing the dough to rise and double in size.
  18. In a medium (10-inch) skillet over medium-high heat, add the 2 Tbsps of butter and heat until melted.
  19. Add ½ cup of brown sugar, ½ teaspoon cinnamon, and 1 teaspoon vanilla extract.
  20. Stir until combined and everything begins to bubble a bit, about 1-2 minutes.
  21. Reduce heat to medium-low.
  22. Add the sliced peaches and toss until well coated.
  23. Cook for another 3-4 minutes or until tender.
  24. In a small bowl, mix 1 tablespoon cornstarch with 2 Tbsps warm water until it becomes a milky consistency.
  25. Stir the cornstarch mixture into the peaches.
  26. Simmer for another minute or so or until the sauce has thickened.
  27. Remove from heat and cool completely.
  28. In a bowl, combine 1 teaspoon of cinnamon and ½ cup of brown sugar, mixing them together.
  29. Set aside this brown sugar-cinnamon mixture.
  30. Keep the ½ cup softened butter set aside also.
  31. Once the dough has risen fully, preheat the oven to 350 degrees Fahrenheit.
  32. Line a large 9×13 baking dish with parchment paper, allowing excess to hang from the sides.
  33. Add a bit of flour to a clean surface and place the dough onto it.
  34. Lightly add a bit of flour to the top of the dough.
  35. Using a rolling-pin, roll out the dough into a rectangular shape (approximately 9″x14″ and ½-inch thick).
  36. Trim the edges if needed.
  37. Generously add ¾ of the softened butter atop the dough, spreading 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 Tbsps 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 prepared baking dish.
  43. Tuck in any peaches that might fall out as you roll.
  44. Smear the tops of the rolls with the remaining softened butter.
  45. Place plastic wrap over the baking dish with rolls.
  46. Let them rise again for another 20 minutes.
  47. While the rolls are rising for the second time, make the crumble topping.
  48. In a bowl, add 1 cup all-purpose flour, ¼ cup brown sugar, and stir until combined.
  49. Add 4 Tbsps partially melted butter.
  50. Using a spatula, mix until combined and 'crumbly-like'.
  51. Spread crumble mixture atop a baking sheet lined with parchment paper.
  52. Bake for 10-15 minutes or until it becomes brown and crunchy in texture.
  53. Remove from heat and let cool.
  54. Once the rolls have doubled in size or have gotten significantly larger, pour the heavy cream evenly atop the rolls.
  55. Add the crumble topping evenly atop the rolls.
  56. Bake them for approximately 35-40 minutes in the preheated oven.
  57. While the rolls are baking, make the Cream Cheese Glaze.
  58. In a bowl, beat the softened cream cheese using a hand-mixer until creamy and smooth.
  59. Add the sifted powdered sugar and 3-4 Tbsps almond milk.
  60. Beat everything together until the glaze becomes smooth, velvety, and easy to pour or drizzle.
  61. Remove the rolls from the oven.
  62. Wait 5-10 minutes or until the rolls slightly cool.
  63. Drizzle the glaze atop the rolls evenly until fully covered.
  64. Spoon the crumble topping atop the glaze.
  65. Add the remaining sautéed peaches (if you set some aside) atop the glaze, lightly spreading it if desired.
  66. To serve, cut out each desired roll and enjoy.

Notes

Ensure your yeast is fresh and active by letting it bubble in warm water.
Don’t overbake the rolls; they should be golden brown and soft.
Cool the sautéed peaches completely before adding to the dough.
Room temperature ingredients for the glaze ensure a smooth, lump-free consistency.

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