Feastical

Wake Up to a Slice of Heaven!

Hey friends, Beau here from Feastical! Ever have one of those mornings where you wake up craving something extraordinary? Something that blurs the line between breakfast indulgence and dessert decadence? Let me introduce you to your new kitchen love affair: Sourdough Peach Cobbler Cinnamon Rolls. Imagine this: pillowy, tangy sourdough dough, rolled up with juicy, cinnamon-spiked peaches and a ribbon of brown sugar bliss. But we’re not stopping there. Oh no. We’re crowning these beauties with a buttery, crumbly cobbler topping and drenching them in a luscious cream cheese glaze that’ll make you weak in the knees. It’s like your favorite cozy peach cobbler decided to have the most delicious baby with a classic cinnamon roll, and I am HERE for it.

Now, I know sourdough might sound intimidating if you’re new to the starter life, but trust me – this recipe is your friendly gateway. That natural fermentation gives these rolls an incredible depth of flavor and a tender crumb that commercial yeast just can’t match. Plus, it makes them easier on the tummy! Whether you’re a sourdough pro with a bubbly jar named Bertha on your counter, or you’re just dipping your toes in, this recipe is designed to be approachable and downright fun. Grab your favorite apron (the one with the questionable stains – no judgment here!), and let’s turn your kitchen into a bakery that smells like pure, unadulterated happiness. Your fork is waiting!

Peaches, Grandma, & A Happy Accident

This recipe? It’s pure nostalgia with a side of serendipity for me. Picture it: sweltering Georgia summers at my Grandma Ellie’s farmhouse. Her kitchen was a sanctuary of flour-dusted counters and the perpetual hum of the oven. Her classic cinnamon rolls were legendary – fluffy clouds of dough swirled with cinnamon sugar, always served piping hot on Sunday mornings. One blistering August weekend, we’d picked buckets of sun-ripened peaches from her orchard. Naturally, peach cobbler was on the menu. But in a chaotic, flour-flying moment of “what if?”, teenage me decided to toss a handful of those syrupy, spiced peaches onto Grandma’s cinnamon roll dough before rolling it up. She raised an eyebrow, then chuckled, “Well, Beau Collier, let’s see what kind of trouble you’ve cooked up now.” The result? Pure magic. That happy accident became our late-summer tradition. These Sourdough Peach Cobbler Cinnamon Rolls are my tribute to Grandma Ellie – capturing that perfect blend of her comforting baking and the vibrant joy of peak-season peaches. Every bite takes me right back to her kitchen table, sticky fingers and all.

Gather Your Delicious Arsenal

Here’s your grocery list for pure bliss! Don’t stress about perfection – cooking is an adventure, and substitutions are your co-pilot. I’ll share why each ingredient matters and how to swap if needed.

Cinnamon Roll Dough

• 310g warm milk (1¼ cups): Whole milk creates the richest, tenderest dough, but 2% works! Warm it gently (like baby bathwater, around 105-110°F/40-43°C) to wake up the sourdough starter without killing it.
• 57g unsalted butter, melted (¼ cup): Butter = flavor and tenderness! Salted butter works in a pinch; just reduce the added salt slightly. Vegan? Use a neutral-flavored oil or melted vegan butter.
• 1 large egg (50g): Your dough’s best friend for structure and richness. Flax egg (1 tbsp ground flax + 2.5 tbsp water, sit 5 mins) works for egg-free.
• 100g sugar (½ cup): Feeds the starter and balances the tang. Regular granulated is perfect – no fancy stuff needed here!
• 5g salt (1 tsp): Crucial for flavor depth and controlling yeast activity. Don’t skip it! Use fine sea salt or table salt.
• 200g active sourdough starter (scant 1 cup): The STAR! Ensure it’s bubbly, peaked, and passes the float test (a spoonful floats in water). Not active? Feed it 4-12 hours before baking.
• 650g all-purpose flour (4⅔ cups): The foundation. Spoon & level into your cup! Bread flour adds chew, but AP gives perfect softness. Need whole wheat? Swap 100g max for a nutty hint.

Peach Filling

• 450g fresh peaches, diced (3 cups): Peak-season is dreamy! Frozen/thawed peaches work year-round (drain excess liquid!). Canned? Use well-drained slices in juice (not syrup).
• 50g sugar (¼ cup): Draws out those luscious peach juices. Adjust based on peach sweetness!
• ½ tsp cinnamon: Warmth that sings with peaches.
• ¼ tsp nutmeg: A tiny whisper of complexity. Freshly grated is chef’s kiss!

Cinnamon-Sugar Filling

• 220g brown sugar (1 cup): Light or dark – dark adds deeper molasses notes. Pack it tight!
• 113g unsalted butter, softened (½ cup): Softened, NOT melted, for spreadability. Salted butter? Reduce dough salt slightly.
• 8g cinnamon (1 tbsp): Go for quality! Vietnamese cinnamon has intense flavor.

Crumb Topping

• 56g cold butter, cubed (¼ cup): COLD is key for proper crumbs! Straight from the fridge.
• 100g sugar (½ cup): Granulated white sugar gives that classic cobbler crunch.
• 70g flour (½ cup): All-purpose binds the crumbs.
• 3g cinnamon (1 tsp): Extra cozy vibes!

Cream Cheese Frosting

• 56g unsalted butter, softened (¼ cup): Softened ensures smooth blending.
• 56g cream cheese, softened (¼ cup): Full-fat for tangy richness. Let it warm up!
• 120g powdered sugar (1 cup): Sift it to avoid lumps! Adjust for desired sweetness/thickness.
• 4g vanilla extract (1 tsp): Pure vanilla elevates everything. Bourbon vanilla? Yes, please!
• 60g milk (¼ cup): Whole milk or heavy cream for extra decadence. Adjust for your perfect drizzling consistency.

Let’s Bake Some Magic: Step-by-Step

Ready to create something legendary? Follow these steps – I’ve packed them with my favorite kitchen hacks to guarantee success!

1. Make the Dough (The Foundation!): In a large bowl or stand mixer fitted with the dough hook, combine the warm milk, melted butter, egg, sugar, and salt. Give it a good whisk until smooth. Chef’s Hack: Temp check that milk! Too hot kills the starter, too cold slows it down. Add your active sourdough starter and mix gently. Gradually add the flour, mixing on low speed until a shaggy dough forms. Increase speed to medium and knead for 8-10 minutes until the dough is smooth, elastic, and just slightly tacky (it should clean the sides of the bowl but might stick a tiny bit to the bottom). Chef’s Insight: Don’t be tempted to add tons more flour! A slightly tacky dough makes softer rolls. Resist! Transfer dough to a lightly oiled bowl, cover tightly with plastic wrap or a damp towel, and let it rise at room temperature until doubled in size. This usually takes 4-6 hours depending on your kitchen’s warmth. Overnight Option (My Fave!): Pop the covered bowl in the fridge for a slow, cold ferment (8-16 hours). This develops incredible flavor! Just let it sit at room temp for 1-2 hours before rolling the next day.
2. Prep the Peach Filling (Juicy Goodness!): While the dough rises (or the next morning), toss the diced peaches with the sugar, cinnamon, and nutmeg in a bowl. Let them sit for at least 10 minutes. This draws out their natural juices and creates that irresistible syrupy goodness. Chef’s Tip: If your peaches are super juicy, drain off maybe 1-2 tablespoons of excess liquid after macerating to prevent soggy rolls.
3. Create the Cinnamon-Sugar Paste (The Flavor Bomb!): In a small bowl, mash together the softened butter, brown sugar, and cinnamon until it forms a thick, spreadable paste. Chef’s Hack: Truly softened butter is non-negotiable here! Microwave it in 5-second bursts if needed, but don’t melt it.
4. Assemble the Rolls (The Fun Part!): Lightly punch down the risen dough. Turn it out onto a lightly floured surface. Roll it out into a large rectangle, roughly 18×14 inches. Aim for even thickness! Spread the cinnamon-sugar paste evenly over the entire surface, leaving a small border (about ½ inch) along one long edge. Chef’s Tip: An offset spatula makes spreading this sticky paste a breeze! Scatter the prepared peaches (and their lovely juices) evenly over the cinnamon sugar. Starting from the long edge opposite the clean border, roll the dough up tightly into a log, pinching the clean edge to seal it. Chef’s Hack: Use unflavored dental floss to slice the log cleanly! Slide it under the roll, cross the ends over the top, and pull – perfect slices every time, no squishing! Aim for 12 equal rolls. Place them cut-side up in a generously greased 9×13 inch baking dish, leaving a little space between them for rising.
5. Make the Crumb Topping (Cobbler Vibes!): In a small bowl, combine the flour, sugar, and cinnamon for the topping. Add the COLD cubed butter. Using your fingertips, a pastry cutter, or a fork, work the butter into the dry ingredients until you have a mixture resembling coarse crumbs with some pea-sized bits. Chef’s Insight: Cold butter is essential for that perfect crumbly texture – don’t let it melt! Sprinkle this crumb topping evenly over the rolls in the pan.
6. Final Rise & Bake (Almost There!): Loosely cover the pan with plastic wrap or a clean towel. Let the rolls rise in a warm, draft-free spot until noticeably puffy (they should look relaxed and fill more of the pan). This usually takes about 1 hour, but can vary (especially if dough was refrigerated). Preheat your oven to 375°F (190°C) during the last 20-30 minutes of the rise. Bake for 25-30 minutes, rotating the pan halfway through, until the rolls are golden brown and the crumb topping is crisp. Chef’s Tip: An instant-read thermometer inserted into the center of a roll should read 190-200°F (88-93°C) when done. If the topping browns too quickly, tent loosely with foil.
7. Whip Up the Frosting (The Grand Finale!): While the rolls bake, make the frosting. In a medium bowl using a hand mixer or stand mixer, beat the softened butter and cream cheese until completely smooth and creamy. Gradually beat in the powdered sugar until combined. Beat in the vanilla. Slowly add the milk, 1 tablespoon at a time, beating well after each addition, until you reach your desired drizzling consistency. Chef’s Hack: Want thicker frosting? Use less milk. Want it pourable? Add a touch more. Let the baked rolls cool in the pan for 10-15 minutes (just enough so they aren’t scalding hot). Drizzle or spread the luscious cream cheese frosting generously over the warm rolls. Pro Move: Serve immediately – this is peak deliciousness!

Serving Up Sunshine

Okay, deep breaths. You did it! Now, how to serve these masterpieces? Warm is absolutely essential. The aroma alone is worth the effort. Slide a spatula under each roll, scooping up some of that glorious crumble topping and any saucy bits from the pan. Place it on a plate – maybe even a slightly warmed one for extra cozy points. That cream cheese glaze should be oozing seductively down the sides. Pair it with a giant mug of strong black coffee to cut the sweetness, a cold glass of milk for classic comfort, or even a cheeky scoop of vanilla ice cream if you’re leaning fully into dessert territory (no judgment here!). These rolls are rich, so one is often plenty… unless you’re sharing with very enthusiastic friends. Gather around the table and savor every sticky, crumbly, peachy, cinnamon-spiced bite!

Make It Your Own: Delicious Twists!

Love the base recipe? Try these fun spins!

• Berry Bliss: Swap peaches for mixed berries (blueberries, raspberries, blackberries) or just one favorite. Reduce sugar slightly if berries are sweet. A hint of lemon zest in the filling brightens it up!
• Nutty Crunch: Add ½ cup chopped pecans or walnuts to the cinnamon-sugar filling or sprinkle them over the crumb topping before baking for fantastic texture.
• Vegan Victory: Use plant-based milk, vegan butter, and a flax egg. For the frosting, blend soaked cashews with powdered sugar, vanilla, a splash of plant milk, and a squeeze of lemon juice for tang.
• Spiced Up: Add a pinch of cardamom or ginger to the peach filling or the cinnamon sugar for an extra warm kick.
• Print
  

  Sourdough Peach Cobbler Cinnamon Rolls

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  • Author: BeauCollier
  • Total Time: 1 hour 10 minutes

  Print Recipe

  Pin Recipe

  Description

  These aren’t your average cinnamon rolls. Picture pillowy sourdough dough swirled with brown sugar, cinnamon, and syrupy peaches, then topped with a golden cobbler crumble and silky cream cheese glaze. It’s comfort food at its peak—a weekend brunch showstopper or a “just because” baking triumph. Don’t let sourdough scare you—this recipe is beginner-friendly, deeply satisfying, and 100% worth licking your fingers for.

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  Ingredients

  Scale 1x2x3x

  Dough:

  • 310g warm milk (1¼ cups)

  • 57g unsalted butter, melted (¼ cup)

  • 1 large egg

  • 100g sugar (½ cup)

  • 5g salt (1 tsp)

  • 200g active sourdough starter (scant 1 cup)

  • 650g all-purpose flour (4⅔ cups)

  Peach Filling:

  • 450g diced peaches (3 cups)

  • 50g sugar (¼ cup)

  • ½ tsp cinnamon

  • ¼ tsp nutmeg

  Cinnamon Sugar Layer:

  • 220g brown sugar (1 cup)

  • 113g softened butter (½ cup)

  • 1 tbsp cinnamon

  Crumb Topping:

  • 56g cold butter, cubed (¼ cup)

  • 100g sugar (½ cup)

  • 70g flour (½ cup)

  • 1 tsp cinnamon

  Cream Cheese Glaze:

  • 56g butter, softened (¼ cup)

  • 56g cream cheese (¼ cup)

  • 120g powdered sugar (1 cup)

  • 1 tsp vanilla extract

  • 60g milk (¼ cup, adjust for texture)

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  Instructions

  1. Make dough: Mix milk, butter, egg, sugar, salt, and sourdough. Add flour. Knead until soft and elastic (8–10 mins). Cover and rise 4–6 hrs at room temp or overnight in fridge.

  2. Peach prep: Toss peaches with sugar, cinnamon, and nutmeg. Let sit 10 mins. Drain excess juice.

  3. Cinnamon filling: Mix softened butter, brown sugar, and cinnamon into a paste.

  4. Roll & fill: Roll dough into 18×14″ rectangle. Spread paste, scatter peaches. Roll, slice into 12 rolls. Place in greased 9×13″ pan.

  5. Crumb topping: Mix flour, sugar, cinnamon, and cold butter until crumbly. Sprinkle over rolls.

  6. Final rise: Cover and let rise until puffy (1 hr).

  7. Bake at 375°F (190°C) for 25–30 mins until golden.

  8. Glaze: Mix all glaze ingredients until smooth. Drizzle over slightly cooled rolls.

  • Prep Time: 40 mins
  • Cook Time: 30 mins

  Nutrition

  • Calories: 350 cal Per roll
  • Fat: 14g
  • Carbohydrates: 50g
  • Protein: 6g

• Final Thoughts: Why This Recipe is Worth Every Minute

  Yes, sourdough peach cobbler cinnamon rolls take time. But that’s the point. In a world of instant gratification, baking teaches patience, presence, and the joy of creating something extraordinary from simple ingredients.

  These rolls are more than dessert—they’re an experience. The tangy sourdough, the spiced peaches, the buttery crumble, and the luscious frosting come together in a way that feels like a celebration. Whether you’re baking them for a special occasion or just because, they’re a reminder that some of life’s best moments happen around the table, with sticky fingers and full hearts.