Peach Cobbler Rolls

These peach cobbler morning spirals bring summer's favorite dessert right to your breakfast table. The juicy peach pockets nestled throughout the soft, cinnamon-rich dough make them irresistible. When you add the smooth cream cheese topping that drips down into every twist and turn, you've got a weekend treat that's worth waking up for.

I whipped these up for our family get-together and they vanished in seconds. My picky nephew, who usually picks fruit out of any sweet treat, grabbed another one and now wants them every time his birthday comes around.

Ingredients

• Warm milk: Wakes up the yeast and gets your dough off to a great start
• Active dry yeast: Creates all those tiny air bubbles that make your rolls light and fluffy
• Granulated sugar: Gives the yeast something to munch on and adds the right amount of sweetness
• Melted butter: Makes your dough super tender, just like the fancy bakeries make
• All purpose flour: Does the job perfectly, though bread flour will give you a bit more chew
• Fresh peaches: Nothing beats them in summer, but don't worry, canned ones work great all year
• Brown sugar: Turns all gooey and rich when baked, bringing out the peach flavor
• Ground cinnamon: Ties together the familiar roll taste with those yummy cobbler vibes
• Cream cheese frosting: Brings a nice zip that balances out all the sweetness below

Simple Directions

Wake up the yeast:

Mix warm milk in a big bowl and sprinkle yeast on top with a tiny bit of sugar. The milk should feel like warm bathwater, around 110°F. Too hot and you'll kill the yeast, too cold and it'll just sit there. Wait about 5 minutes until it gets foamy and smells a bit like bread.

Mix your dough:

Throw in sugar, butter, salt, eggs and 3 cups of flour to your yeast mixture. Stir it all up, then keep adding flour while you knead until the dough stops sticking to the sides but still feels a bit tacky. Keep kneading for about 8 minutes until it feels smooth. Pop it in an oiled bowl, cover with a damp towel, and let it puff up for an hour somewhere warm.

Get your peaches ready:

While waiting on the dough, sort out your filling. For fresh peaches, take the skin off and chop them into little bits about 1/4 inch big. Using canned? Drain them well and pat them dry with paper towels. Mix your peach chunks with brown sugar and cinnamon until they're all coated. You'll notice the sugar starts pulling juice from the peaches.

Flatten and fill:

Punch down your puffy dough and dump it onto a floured counter. Roll it out into a big rectangle about 16x20 inches, keeping the thickness even. Spread your peach mix all over, leaving a small strip bare along one long edge. Press the filling down a bit so it sticks to the dough.

Roll it up:

Starting at the long edge with filling right up to the edge, roll everything into a tight log, pressing gently as you go. Once rolled, pinch the seam closed. Cut into 12 equal pieces using a sharp knife or some dental floss (slide the floss under, cross the ends over the top, and pull tight for clean cuts).

Let them rise again:

Put your rolls in a greased 9x13 pan with some space between them. Cover with a kitchen towel and let them get puffy for 30 minutes until they're touching each other. While waiting, turn your oven on to 350°F.

Bake until golden:

Stick the pan on the middle rack and bake for 25-30 minutes until they're golden on top. If you have a thermometer, the center roll should read 190°F. If they're getting too brown too fast, just lay some foil over the top halfway through.

Add frosting right away:

While they're baking, make your frosting by beating cream cheese and butter until fluffy, then mixing in powdered sugar and vanilla until smooth. Spread this over the rolls while they're still hot so some melts down inside while the rest stays creamy on top.

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The best part about these rolls is how the peach juice turns into this amazing caramel at the bottom during baking. Sometimes I don't even put frosting on the edges just to enjoy that incredible peachy caramel taste.

Prep Them Early

When you know morning's gonna be hectic, get these ready the night before. Do everything up to putting the cut rolls in the pan, then cover them tight with plastic wrap and stick them in the fridge. In the morning, take them out and let them sit on the counter for about 45 minutes before baking. The slow rise overnight actually makes them taste even better.

Swap Your Fruits

Peaches might be the star here, but you can switch things up with the seasons. In fall, try chopped apples with extra cinnamon and a bit of nutmeg. Summer berries like strawberries or blueberries work great too, just toss them with a spoonful of cornstarch to soak up extra juice. During the holidays, try cranberries with orange zest for a festive breakfast treat.

What To Serve With Them

These rolls are filling enough on their own, but they taste even better with something savory on the side. Try them with crispy bacon or breakfast sausage to balance out the sweetness. For a fancy brunch, put them on a big platter surrounded by fresh fruit slices and serve with bubbly mimosas or spiced coffee.

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Trust me, these peach cobbler rolls will make anyone jump out of bed with a smile!

Frequently Asked Questions

→ Can frozen peaches be used here?

Totally! Just thaw and drain them well to remove excess moisture. Dab with paper towels before combining with sugar and cinnamon to avoid sogginess.

→ How can I prep these rolls the night before?

Shape and slice the rolls, arrange them in a pan, then cover and refrigerate overnight. Let them sit at room temperature for 30-45 minutes the next morning before baking.

→ Is it possible to freeze these rolls?

Yes! Fully bake them without frosting, let them cool, then wrap tightly in plastic and foil. They’ll keep in the freezer for up to 2 months. Reheat and add fresh frosting after thawing.

→ Why didn’t my dough puff up as expected?

Yeast works best in warm conditions. Lukewarm milk (around 105°F to 115°F) is ideal. Check that your yeast hasn’t expired and let the dough rest in a warm, draft-free area.

→ How do I check if the rolls are done baking?

Look for golden tops and an internal temperature of about 190°F. If you gently press the middle of one and it doesn’t feel squishy, they're ready!

→ Can I make these less sweet?

Definitely! Cut down the sugar in the dough and frosting. Using less powdered sugar lets the cream cheese flavor shine through. Reducing the brown sugar in the filling slightly won’t hurt either.