Peach Cobbler Cinnamon Rolls with Cream Cheese Icing

Peach Cobbler Cinnamon Rolls

Ingredients

Dough

• 1 cup whole milk, warmed (105–110°F)

• 2 teaspoons active dry yeast

• 1 tablespoon granulated sugar (for yeast)

• ¾ cup granulated sugar

• ½ cup unsalted butter, melted and cooled

• 2 large eggs, room temperature

• 1 teaspoon salt

• 4 to 4½ cups all-purpose flour

Peach Cobbler Filling

• 2 cups peaches, diced (fresh or canned, drained)

• ½ cup brown sugar

• 1 tablespoon cornstarch

• 1 teaspoon vanilla extract

• ¼ teaspoon nutmeg

• 2 teaspoons ground cinnamon

• 1 tablespoon butter

For Baking

• ¼ cup heavy whipping cream (for pan)

Cream Cheese Icing

• 4 oz cream cheese, softened

• ¼ cup unsalted butter, melted

• ¼ cup heavy whipping cream

• 1 teaspoon vanilla extract

• 1 teaspoon lemon juice

• 1½ cups powdered sugar

Instructions

Make the Dough

1. In a bowl, combine warm milk, yeast, and 1 tablespoon sugar. Let bloom for 8–10 minutes until foamy.

2. Add yeast mixture to a mixer bowl along with melted butter, eggs, remaining sugar, and salt.

3. Gradually add flour and mix until a soft dough forms.

4. Knead with a dough hook for 5 minutes until smooth and elastic.

5. Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1½–2 hours or until doubled.

Make the Peach Filling

1. In a saucepan over medium heat, add peaches, brown sugar, cornstarch, vanilla, nutmeg, cinnamon, and butter.

2. Cook until bubbling and slightly thickened (5–7 minutes).

3. Remove from heat and let cool completely.

Assemble

1. Roll dough into a large rectangle on a lightly floured surface.

2. Spread peach filling evenly over the dough.

3. Roll tightly into a log and slice into even rolls.

4. Pour heavy whipping cream into the bottom of a greased baking dish.

5. Arrange rolls close together and spoon any extra peaches/syrup over the top.

6. Cover and let rise 45–60 minutes until puffy.

Bake

• Bake at 350°F (175°C) for 30–32 minutes, until centers reach 190–195°F.

Make the Icing

1. Beat cream cheese, butter, heavy cream, vanilla, lemon juice, and powdered sugar until smooth.

2. Spread icing over warm rolls so it melts into the swirls.

Notes

• Best served warm

• Store covered in the refrigerator up to 3 days

• Reheat gently for best texture