Peach Cobbler Cinnamon Rolls

With both peach season and my funemployment coming to an end, I decided to go out with a bang and make Joy the Baker’s Peach Cobbler Cinnamon Rolls. This was a perfect baking project for the day before I started my new job. Lots of steps that can be worked on little by little throughout the day, culminating in something very special.

There are four components to these rolls:

  1. Pioneer Woman’s Cinnamon Roll dough – I’ve made this before, so knew it would work out for me. I even substituted in buttermilk for regular milk because it was all I had, and it worked out perfectly.
  2. Peach Filling – in addition to the usual suspects of melted butter and cinnamon in the filling, Joy makes a quick peach jam to spread over top of the dough before rolling it up. Truth be told, I didn’t do this, and instead added chunks of fresh peaches, but this made it a little challenging to roll up the dough into a log. I’m including Joy’s instructions for the peach jam below. Lesson learned! Listen to Joy.
  3. Crumble Topping – Similar to the Peach Crisp Cake from earlier this week, these rolls are getting topped with a crumbly mixture made up of flour, oats, brown sugar and butter.
  4. Vanilla Glaze – To put everything over the top, a quick whisk of icing sugar with cream and vanilla for all your drizzling needs.

It was so nice to have a leisurely day to work on a more involved baking project like this one. I’m not sure when or if I’ll ever have another funemployment week, but this was the best way to close out this one.

Before & After

Peach Cobbler Cinnamon Rolls

Source: Joy the Baker

Ingredients

Rolls

  • 1 cup milk (I used buttermilk, it was fine)
  • 1/4 cup vegetable oil
  • 1/4 cup sugar
  • 1 1/4 tsp active dry yeast
  • 2 cups all-purpose flour (9 oz) + 1/4 cup all-purpose flour (1 1/8 oz)
  • 1/4 tsp (heaping) baking powder
  • 1/4 tsp (scant) baking soda
  • 3/4 tsp salt

Filling

  • 4 ripe peaches, pitted, peeled and diced
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 tsp ground nutmeg
  • 2 teaspoons cornstarch mixed with 1/4 cup water
  • 2 tbsp butter, melted
  • 1 tbsp cinnamon

Crumble

  • 1/4 cup + 2 tbsp flour
  • 1/4 cup + 2 tbsp oats
  • 1/3 cup brown sugar
  • pinch salt
  • 3 tbsp butter, cold and cut into cubes

Glaze

  • 1/2 cup icing sugar
  • 1 tbsp cream or milk
  • 1/4 tsp vanilla

Directions

  1. For the dough, in a small saucepan, mix the milk, oil and sugar and heat until scalded, just before boiling. Pour into a big oven safe bowl, and add a candy thermometer so you can monitor the temperature.
  2. When the mixture has cooled to 110, sprinkle the yeast over top and let sit for 5 minutes.
  3. Add in the 2 cups of flour and stir. Cover and let rise for at least an hour, until doubled in size.
  4. In the meantime, make the other components of the recipe. For the filling, add the peaches, sugar and spices to a small saucepan. Bring to a simmer over medium heat, then add the cornstarch mixture and let simmer for 15 minutes until the peaches are breaking down and it looks like jam. Let cool.
  5. For the crumble, mix the flour, oats, brown sugar and salt together in a small bowl. Cut in the butter with a pastry blender or a fork until the mixture is crumbly. Chill until needed.
  6. For the glaze, whisk the icing sugar, cream and vanilla together until smooth. Set aside until needed.
  7. Once dough has risen, stir in remaining 1/4 cup flour, baking powder, baking soda and salt. Stir together.
  8. Clear a large space on your counter, and sprinkle with flour. Roll the dough into a large rectangle. Drizzle the melted butter over the dough and sprinkle with cinnamon. Add dollops of the peach mixture and gently spread out over the dough.
  9. Starting with the long side, roll the dough into a tight log, and pinch the seam together to seal it. Slice the dough into even pieces, about 1 1/2′ – 2″ inches wide and place eight rolls in a buttered 9×13″ glass baking dish (I baked off the smaller rolls at the ends of the log in another dish for snacking purposes). Cover with a clean tea towel and let rise for 30 minutes.
  10. Preheat the oven to 375°. Sprinkle the crumble topping overtop the rolls and bake about 20-22 minutes until golden brown and bubbling.
  11. Serve rolls with a drizzle of glaze, if you wish.