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Sourdough Discard Peach Cobbler Cinnamon Rolls

If you love peach season, these Sourdough Discard Peach Cobbler Cinnamon Rolls belong on your summer baking list. These rolls are filled 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.
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Prep Time 1 hour
Cook Time 40 minutes
Fermentation time 4 hours
Servings 12

Equipment

  • Stand mixer with dough hook (or strong hands!) - for mixing dough.
  • Mixing bowls - for brown sugar filling, crumble, and cream cheese icing.
  • Saucepan or small pot - for mixing tangzhong.
  • Large skillet - to cook the peach filling.
  • Cutting board and knife- - to chop the peaches.
  • Whisk - for stirring tangzhong.
  • Long ruler or measuring tape (optional) - - to measure dough for even rolls.
  • Rolling Pin - to roll dough out.
  • 9x13-inch baking dish - for baking buns. I love this 9x13 baking pan from USA Bakeware.
  • spatula or frosting knife - for spreading cinnamon filling, peach filling, and frosting.
  • Pizza wheel or pastry wheel - - to cut rolls into even strips.
  • Digital kitchen scale (optional) - for accurate measuring, especially helpful with sourdough baking. I linked the one I like here.
  • Kitchen thermometer (optional)- - helpful for tangzhong and checking internal temperatures. This is my go-to kitchen thermometer.
  • hand beaters - to beat cream cheese icing.

Ingredients
  

Tangzhong:

  • 2 (20g) Tbsp all-purpose flour
  • 1/3 (100g) cup whole milk

Dough:

  • All the tangzhong
  • 1/2 (120g) cup sourdough discard (100% hydration)
  • 2 eggs
  • 1/2 (100g) cup whole milk
  • 1/4 (50g) cup granulated white sugar
  • 3 1/2 (450g) cups all-purpose flour
  • 1 3/4 (10g) tsp fine sea salt
  • 8 (113g) Tbsp unsalted butter softened
  • 1 tsp vanilla extract
  • 2 1/4 (7g) tsp instant dry yeast see FAQ's on using active dry yeast

Brown Sugar Cinnamon Filling:

  • 1/2 (113g) cup unsalted butter softened
  • 3/4 (150g) cup brown sugar, packed
  • 2 (30g) Tbsp all-purpose flour
  • 1 1/2 Tbsp cinnamon
  • 1/8 tsp salt

Peach Cobbler Filling:

  • 5 (700g) cups fresh peaches diced
  • 1/4 (56g) cup unsalted butter
  • 2 (30g) Tbsp lemon juice
  • 1/4 (50g) cup granulated sugar
  • 2 (25g) Tbsp brown sugar
  • 1 1/2 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/4 (30g) cup all-purpose flour

Peach Cobbler Crumble:

  • 1/2 (60g) cup all-purpose flour
  • 1/4 (50g) cup granulated sugar
  • 1/4 (50g) cup brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 4 (65g) Tbsp unsalted butter

Cream Cheese Frosting:

  • 4 (112g) oz cream cheese softened
  • 1/4 (56g) cup unsalted butter softened
  • 2 (250g) cups powdered sugar
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 2 (30g) Tbsp heavy cream

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.
    2 (20g) Tbsp all-purpose flour, 1/3 (100g) cup whole milk
  • 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.
    All the tangzhong, 1/2 (120g) cup sourdough discard , 2 eggs, 1/2 (100g) cup whole milk, 1/4 (50g) cup granulated white sugar, 1 tsp vanilla extract, 2 1/4 (7g) tsp instant dry yeast
  • 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.
    3 1/2 (450g) cups all-purpose flour, 1 3/4 (10g) tsp fine sea salt
  • 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.
    8 (113g) Tbsp unsalted butter
  • 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.
    5 (700g) cups fresh peaches
  • Add the lemon juice, white sugar, brown sugar, cinnamon, vanilla, salt, and flour. Toss the peaches with the other ingredients and set aside.
    2 (30g) Tbsp all-purpose flour, 1/8 tsp salt, 2 (30g) Tbsp lemon juice, 1/4 (50g) cup granulated sugar, 2 (25g) Tbsp brown sugar, 1 1/2 tsp cinnamon, 1 tsp vanilla extract
  • 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.
    1/4 (56g) cup unsalted butter
  • 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.
    1/4 (56g) cup unsalted butter, 1/2 (60g) cup all-purpose flour, 1/4 (50g) cup granulated sugar, 1/4 (50g) cup brown sugar, 1/2 tsp cinnamon, 1/4 tsp sea salt
  • 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.
    1/2 (113g) cup unsalted butter, 3/4 (150g) cup brown sugar, packed, 1 1/2 Tbsp cinnamon, 1/4 (30g) cup all-purpose flour, 1/4 tsp 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 15x12-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 9x13-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.
    4 (65g) Tbsp unsalted butter, 4 (112g) oz cream cheese
  • Add the powdered sugar, vanilla, and salt to the bowl. Beat into the frosting until smooth.
    2 (250g) cups powdered sugar, 1 tsp vanilla extract, 1/8 tsp salt
  • If the frosting is too thick to spread, add 1 Tablespoon of heavy cream at a time to reach your desired consistency.
    2 (30g) Tbsp heavy cream
  • 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

Notes

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.

Nutrition

Serving: 1rollCalories: 741kcalCarbohydrates: 102gProtein: 9gFat: 34g
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