Cinnamon Roll Peach Cobbler Recipe

Warm milk and bloom yeast

Warm the whole milk to about 100–110°F (warm to the touch). Stir in 1 tablespoon of the granulated sugar from the dough ingredients and the instant yeast. Let sit 5–8 minutes until foamy.

Mix dough

In a large mixing bowl or stand mixer fitted with a dough hook, combine the all-purpose flour, remaining 1 tablespoon granulated sugar, and salt. Add the foamed milk, softened (not hot) melted unsalted butter (3 tbsp cooled to warm), and the large egg. Mix on low to combine, then increase speed and knead 6–8 minutes until the dough is smooth and slightly tacky. If dough is too sticky add flour 1 tablespoon at a time; if too dry add a teaspoon of milk.

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a clean towel. Let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.

While the dough rises, make the filling by creaming the softened butter (3 tbsp) with the packed light brown sugar, ground cinnamon, and vanilla extract until smooth and spreadable. Scrape into a bowl and set aside.

Prepare peaches

Peel and slice the peaches to roughly 1/2-inch slices. Place in a medium saucepan with 1/2 cup granulated sugar, lemon juice, cornstarch, nutmeg, and kosher salt. Stir to combine and let macerate 10 minutes.

Cook filling

Over medium heat, cook the peach mixture, stirring, until the sugar dissolves and the mixture thickens and becomes glossy, about 4–6 minutes. Remove from heat and let cool to luke-warm (about 15 minutes). The filling should be thick but spoonable; if too thin return to heat and cook 1–2 more minutes.

Roll out dough

Punch down risen dough and turn out onto a lightly floured surface. Roll into a 12x10-inch rectangle about 1/4-inch thick.

Spread filling

Evenly spread the cinnamon-sugar filling over the dough, leaving a 1/2-inch border around the edges.

Add peaches

Scatter the cooled peach filling over the cinnamon-sugar layer, pressing slices gently so they adhere. Reserve any juices — if very thin, avoid excess moisture in the dough layer.

Form rolls

Starting on one long edge, tightly roll the dough into a log. Pinch seam closed and trim ends if desired. Cut the log into 8 equal rolls (about 1½-inch thick).

Arrange for baking

Butter a 9x13-inch baking dish lightly. Place rolls cut-side up, spaced slightly apart to allow expansion (or closer for pull-apart finished texture). Brush exposed dough edges with egg wash and sprinkle turbinado sugar over the tops if using.

Second rise

Cover loosely with plastic wrap and let rise in a warm place until nearly doubled, about 30–40 minutes. Meanwhile preheat oven to 350°F (175°C).

Bake

Bake in the preheated oven for 22–28 minutes or until the rolls are golden brown and the peach filling bubbles slightly. If tops brown too quickly, tent loosely with foil for the last 5–10 minutes.

Prepare glaze

While the cobbler bakes, prepare the glaze by beating together the softened cream cheese (2 oz), confectioners' sugar, heavy cream, melted butter (1 tbsp), and salt until smooth and pourable. If too thick, add heavy cream 1 teaspoon at a time to reach desired drizzling consistency. Stir in vanilla bean seeds or extract if using.

Cool and glaze

Remove the cobbler from the oven and let cool 10–12 minutes so the peach filling sets slightly. Drizzle or spread the cream cheese glaze over the warm rolls. Serve warm or at room temperature.

Serving suggestion

For extra richness, serve with a scoop of vanilla ice cream or a dollop of whipped cream. Leftovers keep covered in the refrigerator up to 3 days; reheat gently.