The most delicious cinnamon roll has gone peach cobbler style! Loaded with a fresh peach jam, cobbler crumble and that luscious peach cream cheese icing these peach cobbler cinnamon rolls are the best peach dessert ever!
It’s back to peach desserts for Peach Week with this totally indulgent cinnamon roll recipe!
Well this has only been in my brain for 3 years straight. I’ve wanted to try a few different recipes of cinnamon rolls for a very long time now but they can be a bit labor intensive. We have mastered the raspberry cinnamon rolls and apple cinnamon rolls, but it was high time for a peach version!
There are a lot of steps to making these cinnamon rolls, but have no fear, I’ve included a step-by-step guide for you so that you can crank these bad boys out at your next 1st of Fall dinner or just because you love people and want to share your love through food.
My friend hosts a fall/autumn or back to school dinner every year and I’m telling you, she goes to the extreme! As beautiful and wonderful as it is I can’t help but wonder if those kids are craving a relationship more than a fancy table. So, I decided to go for both heart and tummy and make something that’s all about the beauty of changing leaves and as delicious as Thanksgiving.
Which is where I come in with these peach cobbler cinnamon rolls.
Watch How These Cinnamon Rolls are Made…
Ingredients for Peach Cobbler Cinnamon Rolls
Ok, I’m going to be honest, the ingredients list for this recipe looks quite daunting at first glance, but a lot of the ingredients repeat across all the components of this outrageous recipe. I’m going to consolidate the ingredients list so you can get a true idea of everything you need and which step they are needed:
- Warm Water: used in the roll dough
- Heavy Cream: used in the roll dough
- Instant Yeast: used in the roll dough
- Sugar: used in the roll dough, peach jam, cobbler crumble topping, and cinnamon filling
- Buttermilk: used in the roll dough
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Old fashioned coleslaw with vinegar is a tangy, sweet, crunchy slaw that will keep you coming back for more. With a dressing made from vinegar and oil, it is better suited to picnics and parties in the hot summer months than the perhaps better-known mayonnaise-based versions.
Old Fashioned Coleslaw with Vinegar
Think of making this old fashioned slaw as being a bit like brining pickles. The cabbage will keep nicely for several days in an airtight container.
You’ll want to serve it with a slotted spoon or with tongs to drain the liquid from the cabbage. This is a slaw that you need to taste to truly understand. It’s irresistible to me.
Don’t toss out any leftover brine from the recipe, though. It is so full of flavor! You can add it to this Roast Beef or this Slow Cooker Pot Roast.
You can even toss the leftover brine into a fresh salad for a tangy sweet dressing.
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