Peach Cobbler Cinnamon Rolls (Printable Version)

Soft dough filled with peach jam and brown sugar cinnamon, topped with crumble and cream cheese glaze for ultimate indulgence.

# Ingredients:

→ Peach Jam

01 - 1 1/2 cups fresh ripe peaches, cubed (210g)
02 - 2 tablespoons granulated sugar (30g)
03 - 1 teaspoon lemon juice
04 - 2 teaspoons cornstarch
05 - 1 tablespoon water
06 - 1/2 cup very thinly sliced peaches, for the filling (60g)

→ Tangzhong

07 - 3/4 cup water (155g)
08 - 1/4 cup bread flour (32g)

→ Dough

09 - 3 2/3 cups bread flour (485g)
10 - 1/3 cup granulated sugar (66g)
11 - 2 teaspoons instant yeast
12 - 1 teaspoon fine sea salt
13 - 1/3 cup whole milk, room temperature (78g)
14 - 1/3 cup heavy cream (78g)
15 - 1 large egg, room temperature (50g)
16 - 1 teaspoon vanilla paste or extract
17 - 6 tablespoons unsalted butter, softened (84g)

→ Brown Sugar Filling

18 - 1/2 cup unsalted butter, room temperature (113g)
19 - 2/3 cup brown sugar (133g)
20 - 1 teaspoon ground cinnamon

→ Crumb Topping

21 - 1/2 cup all-purpose flour (65g)
22 - 1 tablespoon granulated sugar (15g)
23 - 1 teaspoon ground cinnamon
24 - 3 tablespoons unsalted butter, melted (42g)

→ Cream Cheese Vanilla Glaze

25 - 4 tablespoons unsalted butter, room temperature (56g)
26 - 2 ounces cream cheese, room temperature
27 - 1 cup powdered sugar (100g)
28 - 2 1/2 tablespoons heavy cream

# Steps:

01 - In a pot, combine the peaches, granulated sugar, and lemon juice. Cook over medium heat for 12-15 minutes, mashing occasionally, until the peaches are juicy and starting to thicken. Mix together the cornstarch and water, then stir it into the peach jam. Cook for 2 minutes longer, then transfer the jam to a bowl and set aside to cool completely before using.
02 - In a small pot, whisk the water and bread flour together. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is paste-like. Scrape it into a bowl and set it aside.
03 - In a stand mixer bowl, mix the flour, sugar, yeast, and salt until combined. Then add the milk, cream, egg, vanilla, and tangzhong. Knead on low speed with the dough hook for 2 minutes until it forms a rough dough ball.
04 - With the mixer running on low, add the softened butter one tablespoon at a time, letting it fully incorporate before adding more. Then, continue kneading for another 8-10 minutes or until the dough looks smooth and elastic.
05 - Remove the dough from the bowl and pull the sides into the bottom to create a smooth round ball. Place it seam-side down back into the mixing bowl. Cover with plastic wrap and set aside to rest for 30 minutes.
06 - Line a metal 9×13 baking dish with parchment paper.
07 - Combine the butter, brown sugar, and cinnamon until smooth.
08 - Roll the rested dough onto a lightly floured surface into a 15×21 rectangle, with the longest side closest to you. Spread the cinnamon sugar mixture across the dough, leaving a 1/2-inch border clean at the top. Next, spread the peach filling on top. Finally, lay the thinly sliced peaches across the filling.
09 - Use a pizza cutter to cut twelve, 1 3/4-inch strips. Roll each strip away from you, then carefully transfer them to the lined baking pan.
10 - Cover the pan with plastic wrap and set it aside to rise for 1-2 hours or until the rolls double in size. Meanwhile, preheat the oven to 325°F (162°C).
11 - When the rolls are ready to bake, make the crumb topping. In a bowl, combine the flour, sugar, cinnamon, and melted butter until crumbs form.
12 - Break up the crumb topping over the rolls, then bake for 30-40 minutes, or until the tops of the cinnamon rolls are golden brown. Let the pan cool on a wire cooling rack while you make the glaze.
13 - Mix together the cream cheese, butter, and powdered sugar with a spoon until smooth. Then whisk in the heavy cream. Spoon the glaze over the warm rolls and enjoy!

# Notes:

01 - For accurate flour measurement, spoon flour into the measuring cup and level with a knife rather than scooping directly from the container.
02 - Allow the peach jam to cool completely before using to prevent the butter in the filling from melting prematurely.

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