Sourdough Peach Cobbler Cinnamon Rolls

Why you will love this recipe

• Naturally leavened- These Sourdough Peach Cobbler Cinnamon Rolls are naturally leavened with a sourdough starter, so no commercial yeast is needed!
• Summery twist- This is a fun variation on your classic cinnamon rolls and is perfect for any summer special occasion. Be sure to also try my Sourdough Strawberry Rolls recipe for another spin on cinnamon rolls. 
• Easy make-ahead options- The rolls have an overnight rise, so you can bake them fresh the next morning, or you will find instructions below on how to prep the rolls ahead of time and serve later. 

Important Ingredients and Substitutions

• Fresh peaches – For the best flavor, I recommend fresh peaches. They will need to be peeled and diced. You can use frozen or canned peaches if that is all you have on hand. Just let the frozen peaches thaw first. 
• Active Sourdough Starter– Use your sourdough starter when it has recently been fed, has doubled in size, and is bubbly. Learn more about caring for your sourdough starter. 
• Flour – Both bread flour and all-purpose flour will work for this recipe. I used all-purpose.
• Spices – A mixture of cinnamon and nutmeg is used in the peach filling. 
• Cream Cheese – The frosting is made with cream cheese for a delicious, sweet, and tangy flavor that goes so well with the cobbler topping. 

See all the ingredients and amounts in the recipe card below.

Instructions to make Sourdough Peach Cobbler Cinnamon Rolls

The Night before:

Step 1: In the bowl of a stand mixer or a large bowl, add the milk, melted butter, egg, sugar, salt, active and bubbly sourdough starter, and flour. 

Option 1- Mix in a stand mixer: Mix the dough with a dough hook attachment on low speed in a stand mixer for 3-5 minutes until the dough pulls away from the bowl and forms a smooth, soft ball. 

Option 2- Mix in a bowl: Mix the dough with a danish dough whisk or your hands until the dough begins to come together. Once you can no longer mix it in the bowl, place the dough on a lightly floured work surface and knead for about 5 minutes or until the dough forms a soft, smooth ball.

Step 2: Place the dough in a medium bowl or 2 quart straight edge container. Let the dough rise covered overnight in a warm spot (ideally about 70℉) for 8-12 hours until doubled in size. I prefer to cover with a lid or dinner plate rather than a tea towel to prevent the dough from drying out. 

The next morning:

Step 3: Right before rolling out the dough, peel the peaches and dice them into small pieces. Mix the diced peaches with the sugar, cinnamon and nutmeg and let it sit as you shape the dough.

Once the dough is doubled, punch down the dough and roll it out into a large rectangle (about 11″ x 17″) on a lightly floured surface with a rolling pin.

Step 4: Spread on the softened butter.

Step 5: Sprinkle the brown sugar and cinnamon over the top.

Step 6: Drain off any liquid from the peach filling and then sprinkle on top of the butter and sugar mixture. 

Sample Schedule

For this recipe, you need to use a sourdough starter that is active and bubbly. For that reason, you will need to give your sourdough starter time to double before making your Peach Cobbler Sourdough Cinnamon Roll dough.

Here is an example schedule for your timeline for baking your rolls. The timeline can depend on the temperature and the activity of your starter, so your time may vary. This schedule assumes the dough temperature is around 70 degrees Fahrenheit.

How to make the Sourdough Peach Cobbler Cinnamon Rolls ahead of time

These sourdough peach cobbler cinnamon rolls can be made ahead of time, which can be especially helpful for a busy morning. Here are a few options, but note that if you leave the dough in the fridge overnight, the rolls will have more tang as they will ferment for a longer period of time. 

• Bake directly from fridge- This option can work, but if your rolls overproof, they may not be as light and fluffy when baking. Feed your starter two nights before. Make the dough the morning prior and complete both rises. Once the rolls have nearly doubled in the pan, refrigerate overnight (no more than 12 hours). In the morning, bake straight from the fridge (avoid using a glass pan). 
• Bake & Reheat– This is a great option because you don’t have to worry about the rolls overproofing in the fridge or even worry about baking the next day. Make and bake the rolls the night before. Let them cool, cover with foil, and leave on the counter. In the morning, reheat at 350°F for 8–10 minutes (brush with a little water first to rehydrate), then frost. 
• Final Rise & Bake- If you prefer to have the rolls freshly baked the morning of, I find this is a good option. Make the dough the day before and let it double. Shape the rolls and refrigerate, or refrigerate the dough and shape in the morning. The next day, let the rolls rise in a warm spot until puffy, then bake. They may take longer to rise as they come to room temperature.

Storage instructions

If you are storing the rolls without the icing, they can be stored on the counter for 1-2 days in an airtight container. To make them last longer, you’ll want to store them in the fridge. If the sourdough peach cobbler cinnamon rolls have icing, then they should be stored in the fridge in an airtight container or covered in plastic wrap and can last up to 5-7 days. To reheat the rolls, place them in the microwave for 30 seconds or until warm and gooey. 

Recipe FAQ

More sourdough cinnamon rolls

Sourdough Bread Recipes

Sourdough Cinnamon Rolls

Spring Sourdough Recipes

Carrot Cake Sourdough Cinnamon Rolls

Soft Sourdough Bread Recipes

Sourdough Strawberry Rolls

Sourdough Bread Recipes

Sourdough Maple Cinnamon Rolls

Tried this Sourdough Peach Cobbler Cinnamon Rolls or another recipe from the site? I’d love to hear about it! Drop a star rating and share your thoughts in the comments—can’t wait to see what you’re baking!