Cobbler Cinnamon Rolls (Print-Friendly Version)
Soft rolls with peach and cinnamon, finished with a creamy cheese topping.
# Ingredients You'll Need:
→ Dough
01 -
500 g all-purpose flour
02 -
2 large eggs
03 -
60 g melted butter
04 -
240 ml warm milk (around 43°C)
05 -
2 teaspoons active dry yeast
06 -
1 teaspoon salt
07 -
50 g granulated sugar
→ Filling
08 -
320 g diced peaches (fresh or canned, drained if canned)
09 -
2 teaspoons ground cinnamon
10 -
100 g brown sugar
→ Frosting
11 -
120 g powdered sugar
12 -
115 g cream cheese, softened
13 -
1 teaspoon vanilla extract
14 -
60 g butter, softened
# How to Make It:
01 -
In a bowl, mix warm milk with a bit of sugar and sprinkle the yeast on top. Let it sit for about 5 minutes until it gets frothy.
02 -
In a big bowl, mix the sugar, melted butter, salt, eggs, and flour. Then, add the frothy yeast mixture. Stir until it turns into dough, and knead until it feels smooth and stretchy. Cover it up and let it rise in a warm spot until it doubles in size, which should take around 1 hour.
03 -
Take another bowl and mix the diced peaches with brown sugar and cinnamon until they’re all coated up.
04 -
On a floured surface, roll the dough into a rectangle about 30 x 40 cm. Spread the peach filling all over the dough. Roll it up tightly from the long side. Cut into 12 equal pieces. Place them in a greased baking dish, leaving room between the rolls. Cover and let them rise for 30 minutes.
05 -
Set your oven to 175°C. Bake the rolls for about 25 minutes or until they're golden brown.
06 -
In a bowl, beat the cream cheese and butter until they’re smooth. Then, mix in the powdered sugar and vanilla until it's creamy.
07 -
Once the rolls have cooled a bit, drizzle the frosting over them before serving.
# Extra Information:
01 -
If you're using super juicy peaches, mix in one tablespoon of flour before adding them to the filling to soak up some moisture.