Sourdough Peach Cobbler Cinnamon Rolls
These Sourdough Peach Cobbler Cinnamon Rolls are filled with juicy peaches, cinnamon, and nutmeg, then topped with a sweet crumb topping for a cobbler-like texture. Finished with tangy cream cheese frosting and extra peaches on top, they’re the perfect summer treat.
Servings: 12 Rolls
Ingredients
Cinnamon Roll Dough
- 310 grams milk warm, 1 ¼ cup
- 57 grams butter unsalted and melted, ¼ cup
- 1 large egg 50 grams
- 100 grams sugar ½ cup
- 5 grams salt 1 teaspoon
- 200 grams active sourdough starter scant 1 cup
- 650 grams all-purpose flour 4 ⅔ cup
Peach Filling
- 450 grams fresh peaches, diced 3 cups
- 50 grams sugar ¼ cup
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
Cinnamon-Sugar Filling
- 220 grams brown sugar 1 cup
- 113 grams butter unsalted and softened, ½ cup
- 8 grams cinnamon 1 Tablespoon
Crumb Topping
- 56 grams butter, cubed and cold ¼ cup
- 100 grams sugar ½ cup
- 70 grams flour ½ cup
- 3 grams cinnamon 1 teaspoon
Cream Cheese Frosting
- 56 grams butter unsalted and softened, ¼ cup
- 56 grams cream cheese softened, ¼ cup
- 120 grams powdered sugar 1 cups
- 4 grams vanilla extract 1 teaspoon
- 60 grams milk ¼ cup
Instructions
The Night before:
- 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.310 grams milk, 57 grams butter, 1 large egg, 100 grams sugar, 5 grams salt, 200 grams active sourdough starter, 650 grams all-purpose flour
- 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. Or knead the dough by hand on a lightly floured surface.
- 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 for bulk fermentation. 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:
- 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.450 grams fresh peaches, diced, 50 grams sugar, ½ teaspoon cinnamon, ¼ teaspoon nutmeg
- 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. Spread on the soft butter and then sprinkle the brown sugar and cinnamon overtop.113 grams butter, 220 grams brown sugar, 8 grams cinnamon
- Drain off any liquid from the peach filling and then sprinkle on top of the butter and sugar mixture.
- Roll up the cinnamon roll dough tightly and then slice into 12 pieces using a sharp knife or dental floss. Place the rolls in a greased 9×13 inch baking dish. Cover and let the rolls rise in a warm spot for an additional 1-2 hours until puffy.
- Preheat the oven to 350°F.
- Right before baking, mix the cubed butter with sugar, flour, and cinnamon in a small bowl.56 grams butter, cubed and cold, 100 grams sugar, 70 grams flour, 3 grams cinnamon
- Sprinkle over the cinnamon rolls.
- Bake for 35-40 minutes or until golden brown and the internal temperature reaches 190℉.
- While the rolls are baking, make the cream cheese frosting by beating softened cream cheese and butter. Then add the milk, vanilla extract, and powdered sugar and beat until smooth.56 grams butter, 56 grams cream cheese, 120 grams powdered sugar, 4 grams vanilla extract , 60 grams milk
- Let the rolls cool for 5-10 minutes and spread the cream cheese frosting on top, and then top with more diced fresh peaches if desired. Serve warm and enjoy.
Notes
Pro tips:
- Leave the dough to rise in a warm spot about 70 degrees Fahrenheit. See the frequently asked questions above on ways to warm up your dough if your house is cooler.
- If your kitchen is warmer than 75 degrees Fahrenheit you can either leave the dough for less time or reduce the amount of starter to 150 grams.
- Ensure your starter is strong and doubled in size when making this dough. Using a weak starter will result in a dough that won't rise.
- Use unflavored dental floss to slice the dough into 12 clean pieces without squishing it or losing any filling. Simply slide the floss underneath the dough, cross the ends over the top, and pull in opposite directions to make a clean, even cut.
How to make cinnamon rolls ahead 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.
Nutrition
Serving: 1roll | Calories: 649kcal | Carbohydrates: 104g | Protein: 9g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 356mg | Potassium: 201mg | Fiber: 3g | Sugar: 53g | Vitamin A: 843IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 3mg
