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.
Ingredients
Dough:
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310g warm milk (1¼ cups)
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57g unsalted butter, melted (¼ cup)
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1 large egg
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100g sugar (½ cup)
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5g salt (1 tsp)
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200g active sourdough starter (scant 1 cup)
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650g all-purpose flour (4⅔ cups)
Peach Filling:
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450g diced peaches (3 cups)
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50g sugar (¼ cup)
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½ tsp cinnamon
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¼ tsp nutmeg
Cinnamon Sugar Layer:
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220g brown sugar (1 cup)
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113g softened butter (½ cup)
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1 tbsp cinnamon
Crumb Topping:
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56g cold butter, cubed (¼ cup)
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100g sugar (½ cup)
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70g flour (½ cup)
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1 tsp cinnamon
Cream Cheese Glaze:
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56g butter, softened (¼ cup)
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56g cream cheese (¼ cup)
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120g powdered sugar (1 cup)
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1 tsp vanilla extract
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60g milk (¼ cup, adjust for texture)
Instructions
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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.
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Peach prep: Toss peaches with sugar, cinnamon, and nutmeg. Let sit 10 mins. Drain excess juice.
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Cinnamon filling: Mix softened butter, brown sugar, and cinnamon into a paste.
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Roll & fill: Roll dough into 18×14″ rectangle. Spread paste, scatter peaches. Roll, slice into 12 rolls. Place in greased 9×13″ pan.
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Crumb topping: Mix flour, sugar, cinnamon, and cold butter until crumbly. Sprinkle over rolls.
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Final rise: Cover and let rise until puffy (1 hr).
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Bake at 375°F (190°C) for 25–30 mins until golden.
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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