Name: Peach Cobbler Cinnamon Rolls
Ingredients: 1½ cups fresh ripe peaches, cubed; 2 tablespoons granulated sugar; 1 teaspoon lemon juice; 2 teaspoons cornstarch; 1 tablespoon water; ½ cup very thinly sliced peaches (for the filling); ¾ cup water (for tangzhong); ¼ cup all-purpose flour (for tangzhong); 3½ cups all-purpose flour (for dough); ⅓ cup granulated sugar (for dough); 2 teaspoons instant yeast (for dough); ¾ teaspoon fine sea salt (for dough); ½ cup whole milk, room temperature (for dough); 1 large egg, room temperature (for dough); Tangzhong (from above); 1 teaspoon vanilla extract (for dough); 4 tablespoons unsalted butter, softened (for dough); ½ cup unsalted butter, room temperature (for filling); ½ cup light or dark brown sugar (for filling); 1 teaspoon ground cinnamon (for filling); 6 tablespoons unsalted butter, melted (for crumb topping); ¾ cup + 1 tablespoon all-purpose flour (for crumb topping); ½ cup granulated sugar (for crumb topping); 2 tablespoons light brown sugar, packed (for crumb topping); ½ teaspoon ground cinnamon (for crumb topping); 4 tablespoons unsalted butter, room temperature (for frosting); 2 oz cream cheese, room temperature (for frosting); 1 cup powdered sugar (for frosting); 2½ tablespoons heavy cream (for frosting)

Peach Cobbler Cinnamon Rolls

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Author: Dorothy Miler

Ingredients

Scale

1½ cups fresh ripe peaches, cubed
2 tablespoons granulated sugar
1 teaspoon lemon juice
2 teaspoons cornstarch
1 tablespoon water
½ cup very thinly sliced peaches (for the filling)
¾ cup water (for tangzhong)
¼ cup all-purpose flour (for tangzhong)
3½ cups all-purpose flour (for dough)
⅓ cup granulated sugar (for dough)
2 teaspoons instant yeast (for dough)
¾ teaspoon fine sea salt (for dough)
½ cup whole milk, room temperature (for dough)
1 large egg, room temperature (for dough)
Tangzhong (from above)
1 teaspoon vanilla extract (for dough)
4 tablespoons unsalted butter, softened (for dough)
½ cup unsalted butter, room temperature (for filling)
½ cup light or dark brown sugar (for filling)
1 teaspoon ground cinnamon (for filling)
6 tablespoons unsalted butter, melted (for crumb topping)
¾ cup + 1 tablespoon all-purpose flour (for crumb topping)
½ cup granulated sugar (for crumb topping)
2 tablespoons light brown sugar, packed (for crumb topping)
½ teaspoon ground cinnamon (for crumb topping)
4 tablespoons unsalted butter, room temperature (for frosting)
2 oz cream cheese, room temperature (for frosting)
1 cup powdered sugar (for frosting)
2½ tablespoons heavy cream (for frosting)

Instructions

Prepare the peach jam by cooking cubed peaches with sugar and lemon juice until thickened. Stir in cornstarch mixed with water, then cool.
Make tangzhong by whisking water and flour over heat until it thickens; let cool.
In a stand mixer, combine flour, sugar, yeast, salt, milk, egg, vanilla extract, and tangzhong to form dough. Knead until smooth and let rise until doubled.
Roll out the dough, layer with brown sugar filling and peach jam, then slice and roll into swirls. Let rise again.
Bake at 325°F (162°C) for 30–35 minutes until golden brown. Prepare frosting with cream cheese and powdered sugar; drizzle over warm rolls before serving.

Find it online: https://www.rapidrecipes.blog/peach-cobbler-cinnamon-rolls/