Description
Sweet Southern charm meets breakfast delight in these glorious peach cobbler cinnamon rolls, blending homestyle comfort with irresistible fruity warmth. Bakers can savor each gooey bite of cinnamon-kissed pastry loaded with juicy peach goodness that promises pure morning happiness.
Ingredients
Scale
Peach Cobbler Cinnamon Rolls Ingredients
Dough Ingredients:
- 3 ½ cups (440 g) all-purpose flour
- 1 cup (240 ml) warm milk (110F/45C)
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 large egg
- ¼ cup (50 g) granulated sugar
- ¼ cup (60 g) unsalted butter, melted
- 1 teaspoon salt
Filling Ingredients:
- 3 cups (450 g) fresh peaches, peeled and diced (or canned, drained)
- ⅓ cup (75 g) unsalted butter, softened
- ½ cup (100 g) brown sugar
- ¼ cup (50 g) granulated sugar
- ¼ cup (50 g) brown sugar
- 1 tablespoon cinnamon
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Glaze Ingredients:
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons milk or cream
- ½ teaspoon vanilla extract
Instructions
- Activate the yeast by combining warm milk, yeast, and a portion of sugar in a spacious mixing vessel. Allow the mixture to bloom and become effervescent, developing a foamy texture that indicates live yeast activity.
- Incorporate the remaining sugar, melted butter, salt, and egg into the activated yeast mixture. Blend thoroughly until the ingredients are harmoniously combined.
- Gradually fold in flour, working the dough with deliberate kneading motions. Continue developing the dough until it achieves a supple, slightly tacky consistency that springs back when gently pressed.
- Transfer the prepared dough to a lightly oiled bowl, ensuring complete surface coverage. Drape a clean kitchen towel over the container and position in a draft-free, warm environment to encourage rising.
- Allow the dough to expand and nearly double in volume, which typically requires approximately one hour of patient resting time. The dough should appear puffy and demonstrate significant growth.
- Gently deflate the risen dough by pressing down, releasing accumulated gases and preparing it for the next stage of preparation. This process ensures a refined texture in the final product.
- Roll out the dough on a lightly floured surface, creating a uniform rectangular shape that will serve as the foundation for filling and shaping the cinnamon rolls.
- Prepare the peach and cinnamon filling, spreading it evenly across the rolled dough, leaving a small margin around the edges to facilitate secure rolling.
- Carefully roll the dough into a tight log, using gentle pressure to maintain an even cylindrical shape. Slice the log into individual rolls of consistent thickness.
- Arrange the rolled sections in a prepared baking dish, allowing slight spacing between each roll to permit expansion during the final rising and baking process.
- Cover the shaped rolls and permit a final rise in a warm location, enabling the dough to become light and airy before baking.
- Preheat the oven and bake the rolls until they transform into a golden-brown delicacy, with the peach filling bubbling enticingly and the dough achieving a perfect tender texture.
Notes
- Activate yeast properly by ensuring milk temperature is between 100-110°F, which helps dough rise perfectly without killing the active cultures.
- Create gluten-free version by substituting all-purpose flour with a blend of almond and gluten-free flour mix, maintaining similar texture and softness.
- Enhance rolling technique by chilling dough for 15-20 minutes before spreading filling, preventing butter from melting and helping rolls maintain tighter shape.
- Customize sweetness levels by adjusting sugar quantity or experimenting with alternative natural sweeteners like honey or maple syrup for different flavor profiles.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 304
- Sugar: 18 g
- Sodium: 143 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg