Sourdough Discard Peach Cobbler Cinnamon Rolls

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If you love peach season, these Sourdough Discard Peach Cobbler Cinnamon Rolls belong on your summer baking list. I took my favorite Sourdough Discard Cinnamon Rolls, filled them with buttery peach cobbler filling and cinnamon sugar, and a brown sugar crumble baked right on top. They’re soft, gooey, packed with peaches, and one of my favorite ways to use fresh summer peaches.

Tools You’ll Need:

1. Stand mixer with dough hook (or strong hands!)- for mixing dough.
2. Mixing bowls- for brown sugar filling, crumble, and cream cheese icing.
3. Saucepan or small pot- for mixing tangzhong.
4. Large pan- to cook the peach filling.
5. Cutting board and knife- to chop the peaches.
6. Whisk- for stirring tangzhong.
7. Long ruler or measuring tape (optional)- to measure dough for even rolls.
8. Rolling pin– to roll dough out.
9. 9×13-inch baking dish- for baking cinnamon rolls. I love this 9×13 baking pan from USA Bakeware.
10. Spatula or frosting knife- for spreading cinnamon filling, peach filling, and frosting.
11. Pizza wheel or pastry wheel- to cut rolls into even strips.
12. Digital kitchen scale (optional)– for accurate measuring, especially helpful with sourdough baking. I linked the one I like here.
13. Kitchen thermometer (optional)- helpful for tangzhong and checking internal temperatures. This is my go-to kitchen thermometer.
14. Hand beaters- to beat cream cheese icing.

Gather Your Ingredients:

1. All-purpose flour- I recommend using all-purpose flour for a softer roll, but you can substitute for bread flour. Make sure to avoid using flours that are enriched, and for best results select a high protein flour.
2. Whole milk– milk works in the tangzgong and the dough to create a tender crumb.
3. Sourdough discard- (cold or room temperature). Adds the best depth of flavor to the dough.
4. Instant dry yeast- This is the leavening agent for the dough, and speeds up the process! I love this Scratch Gold Yeast and always have it on hand. Please note instant dry yeast isn’t the same as active dry yeast which you have to bloom to activate. I’ll include an active dry yeast swap under FAQ’s.
5. Unsalted Butter- you’ll need butter for all of the components of this recipe. I prefer using unsalted butter and then adding salt so I can control the amount being added. If you use salted, reduce the salt you’re using by 1/4 teaspoon.
6. Eggs– provide richness and works to bind the dough.
7. White sugar– Boosts sweetness and supports the rise and golden color of the rolls.
8. Salt– balances sweetness and enhances overall flavors. I prefer a high quality sea salt.
9. Vanilla extract– Enhances the flavors.
10. Brown sugar- sweetens the peach filling and the crumble.
11. Fresh peaches- Fresh peaches are diced and cooked to perfection for the filling. You can substitute frozen peaches, but do not use canned.
12. Lemon juice- Added to the peach filling for brightness.
13. Ground Cinnamon- you can’t have a cinnamon roll without… well, cinnamon! You’ll also add cinnamon to the peach filling and the crumble.
14. Cream cheese– gives icing that tangy classic taste. Don’t substitute for cream cheese spread.
15. Powdered Sugar (or confectioner’s) – used in the cream cheese icing to sweeten and thicken the glaze. Do not substitute this sugar for granulated sugar, or your frosting will be gritty.
16. Heavy Cream– used to thin the cream cheese frosting.

Instructions

Step 1: Mix the Tangzhong

Before you get started on mixing your dough, you’ll make your tangzhong. Whisk milk and flour together in a small saucepan.

Cook the tangzhong over medium/low heat, stirring constantly, until it thickens into a paste that is similar to pudding (about 2–3 minutes). For precision, use your digital thermometer and heat to 148-155 F. Do not overheat, or your mixture will be too thick.

Scrape into a bowl immediately to prevent further cooking, cover, and let cool to room temperature before adding to your dough.

Step 2: Mix the Dough

In a large bowl or stand mixer bowl, add the tangzhong, sourdough discard, eggs, whole milk, white sugar, instant dry yeast, and vanilla. Whisk all the wet ingredients until smooth.

Add the flour and salt to the wet ingredients, and transfer to the stand mixer and knead on Speed 1 or knead by hand for about 3-4 minutes until the dough comes together.

Once the dough has come together, add the softened butter slowly by the Tablespoon. Once you’ve mixed in a Tablespoon, add another until all of the butter has been worked into the dough.

Mix the butter into the dough with the stand mixer set to Speed 1, or you can do this by kneading the butter in slowly by hand. The dough should me smooth and slightly sticky.

Step 3: Bulk Fermentation

Spray a clean mixing bowl large enough for the dough to double in size with cooking spray, and transfer the dough to the bowl covering it with a lint-free kitchen towel or lid. Allow the dough to rest 20 minutes.

After the 20 minute rest, knead the dough by hand for a minute or two to get the dough even softer and to work the gluten. Once you’ve finished this kneading step, cover the bowl again.

Allow the dough to rest about 1 1/2 hours at room temperature and the dough is ~75–90% risen. You don’t want this dough to proof double fully at this rising point.

If the dough proofs sooner than the time I mentioned, shape it. You want to watch the dough to make sure it doesn’t overproof at this stage!

Step 4: Make the Peach Filling

Wash the peaches and dry them. Slice and chop into 1/4 inch pieces. Transfer to a large mixing bowl. Add the lemon juice, white sugar, brown sugar, cinnamon, vanilla, salt, and flour. Toss the peaches with the other ingredients and set aside.

In a large saucepan over medium heat, melt your butter. When the butter has melted, add peach filling. Cook the peach filling for about 12-15 minutes, until peaches are soft and a caramel sauce has formed.

Make sure to keep stirring the peaches off of the bottom of the pan to avoid burning. You want the peaches to be soft when you stick a fork in them.

Transfer the peach filling to a bowl and cool the filling completely. It should be thick and spoonable. Cover and refrigerate until you’re ready to use the filling.

Make Ahead Option: You can make this filling up to 3 days ahead and store in the refrigerator in an airtight container until ready to use.

Step 5: Make Crumble Topping and Cinnamon Filling

To give the rolls that peach cobbler flavor, we are going to make a quick crumble.

Melt the butter in a microwave safe bowl, then add the flour, white sugar, brown sugar, cinnamon, and salt. Combine the crumble until its clumpy and crumbly. Set aside for later.

Make sure your butter is completely softened before mixing the cinnamon sugar filling.

Add the butter to a mixing bowl, then add the brown sugar, cinnamon, flour, and salt.

Using a spatula, combine all of the ingredients until you have a smooth spreadable paste. If the butter is really hard to mix, pop it in the microwave for about 10 seconds (not longer) to soften it to make the filling easier to mix. Set aside.

Step 6: Shape the Cinnamon Rolls

On a lightly floured surface, roll the dough into a 15×12-inch rectangle with the 15-inch edges being the bottom and top. Use a tape measure or ruler if needed to measure. Trim any excess edges if needed to get a clean line.

Spread the cinnamon sugar filling over the top of the rectangle of dough, leaving a 1/2 inch border at the top of the dough.

Next sprinkle the peach filling evenly over the top of the cinnamon sugar paste, reserving 1 cup for topping the rolls.

Mark the bottom edge (15-in edge) a little wider than an inch to create 12 strips. Use a knife or pizza wheel to cut 12 clean long strips.

Starting at the bottom of each strip, roll up each strip to form your cinnamon roll as pictured below.

Place rolls into a greased 9×13-inch pan in 3 rows of 4 to proof. Cover with plastic.

Optional Shape Ahead Instructions: At this point you can shape your rolls and place in the pan and cover with plastic then refrigerate overnight to save yourself an additional step the next morning. Do not allow rolls to proof at this point and place directly into refrigerator covered with plastic. Continue with final proof the next morning. This may take longer as your dough will be cold. Do not do this if you have already refrigerated dough overnight, as you will run the risk of over proofing you rolls.

Step 7: Final Proof

Cover rolls with plastic wrap and let rise at warm room temp (74–78°F) for 1-2 hours, or until noticeably puffy, kissing, and nearly doubled as pictured. This is the time to let them get really nice and puffy for a soft roll!

Step 8: Bake Rolls

Preheat oven to 350°F (175°C).

Right before you bake your rolls, sprinkle half the crumble mixture over the tops of the rolls reserving half if desired for topping later.

Bake rolls for 35-40 minutes, or until tops are golden and firm. Because these rolls are thicker with fruit, it’s important to make sure the center portion of the roll has reached the proper temperature to avoid an underbaked roll. Internal temperature of center of roll should read 109-200°F.

Cover a baking sheet with parchment, and pour the remaining crumble on the pan and bake at 350 F for 15 minutes to crisp up to top the rolls later. You can do this as you bake the cinnamon rolls.

If rolls are browning too quickly, tent loosely with foil during the last 10–15 minutes.

Remove the rolls and crumble form the oven and allow to cool.

While rolls bake, whip up your cream cheese icing.

Step 8: Make the Cream Cheese Icing

In a bowl, add the cream cheese and butter. Cream together until pale and fluffy with hand beaters on high for 2-3 minutes.

Add the powdered sugar, vanilla, and salt to the bowl. Beat into the frosting until smooth.

If the frosting is too thick to spread, add 1 Tablespoon of heavy cream at a time to reach your desired consistency.

Scoop cream cheese icing evenly on top of the warm rolls, and spread with a spatula or frosting knife.

Top the rolls with the remaining peach filling, and sprinkle the remaining crumble on top of the filling.

Serve warm rolls immediately for the best flavor and texture.

Yields 12 regular sized cinnamon rolls

How to Store:

Room Temperature- Store frosted rolls in an airtight container up to 1 day.

Refrigerator- Keep up to 4 days in refrigerator covered or in an air tight container, gently rewarming before serving in microwave for 10 seconds.

Freezer- Freeze unfrosted rolls, tightly wrapped, for up to 1 month. Thaw overnight in fridge, warm, then frost with fresh icing.

FAQ’S

If you loved this recipe, drop a comment and leave a star review and don’t forget to checkout more of my yummy sourdough cinnamon roll recipes!

Sourdough Cinnamon Roll Recipes:

• Sourdough Discard Cinnamon Rolls (Cinnabon Copycat)
• Jumbo Sourdough Cinnabons
• Jumbo Sourdough Strawberry Rolls
• Jumbo Sourdough Apple Pie Cinnamon Rolls
• Sourdough Maple Pecan Sticky Buns