Peach Cobbler Cinnamon Rolls

Ingredients

• 1 cup (240g) warm milk (for the dough)
• 1 packet active dry yeast (2 1/4 tsp/7g) (for the dough)
• 1/3 cup (67g) sugar (for the dough)
• 1 egg + 1 egg yolk, room temp (for the dough)
• 1/3 cup (76g) melted unsalted butter (for the dough)
• 3 1/2-4 cups (420-480g) flour (start low & only add more if needed) (for the dough)
• 1 tsp salt (for the dough)
• + 1/3 cup (80g) warm heavy cream to pour over rolls right before baking (for the dough)
• 1 lb (16oz) diced peaches (for the peach filling)
• 1/3 cup (67g) brown sugar (for the peach filling)
• 1/2 tsp cinnamon (for the peach filling)
• 1/8 tsp nutmeg (for the peach filling)
• 1 tsp lemon juice (for the peach filling)
• 1 tbsp cornstarch (for the peach filling)
• 2 tbsp cold water (for the peach filling)
• 6 tbsp (85g) softened unsalted butter (for the filling)
• 2/3 cup (133g) brown sugar (for the filling)
• 2 tsp cinnamon (for the filling)
• 3/4 cup (90g) flour (for the crumble)
• 1/3 cup (67g) brown sugar (for the crumble)
• 3/4 tsp cinnamon (for the crumble)
• 6 tbsp (85g) softened unsalted butter (for the crumble)
• 6 oz (170g) cream cheese, room temp (for the icing)
• 1/4 cup (57g) unsalted butter, room temp (for the icing)
• 1 1/2 cups (180g) powdered sugar (for the icing)
• 3/4 tsp vanilla (for the icing)
• Pinch salt (for the icing)

Instructions

1. Combine warm milk, sugar, and yeast. Let sit 5-10 min until foamy.
2. Add egg, egg yolk, and melted butter, mix.
3. Stir in salt and flour. Mix until a soft dough forms.
4. Knead dough for 8-10 min.
5. Place in a lightly greased bowl, cover, and let rise for 1-1 1/2 hrs/until doubled.
6. Heat peaches, sugar, cinnamon, nutmeg, and lemon juice in a saucepan over medium heat until simmering.
7. In a bowl combine cornstarch and water to create a slurry.
8. Slowly stir the slurry into the peach mixture.
9. Cook until thickened/more jammy.
10. Transfer to a bowl and cool completely.
11. Roll dough into a large rectangle.
12. Spread the filling evenly all over.
13. Spread ~2/3 of the peach filling on top of this, reserving ~1/3 for later.
14. Sprinkle some of the crumble over this, reserving more for later.
15. I like to use a pizza cutter to first slice 12 pieces then roll them each up.
16. (Or you can tightly roll the whole thing then slice)
17. Place in greased 9x13 pan.
18. Cover & let rise ~30 more min.
19. Pour warm heavy cream over the rolls right before baking.
20. Bake at 350°F for 22-28 min until golden.
21. Bake the leftover crumble (same temp) for ~10 minutes until golden.
22. For the icing, beat cream cheese and butter together until smooth.
23. Then, beat in powdered sugar and vanilla until fully combined.
24. Spread over the warm rolls.
25. Add leftover peach filling on top and sprinkle with the crumble.