Peach Cobbler Cinnamon Rolls - Cooking Like Kate

In a small bowl, combine warm milk and granulated sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes, until it becomes foamy.
3/4 cup whole milk, 1/4 cup granulated sugar, 1 packet active dry yeast
In a large mixing bowl, combine the melted butter, egg, and yeast mixture. Gradually add the flour and salt, mixing until a dough forms.
1/4 cup unsalted butter, 1 large egg, 3 1/2 cups all-purpose flour, 1/2 tsp salt
Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.

In a medium saucepan, combine diced peaches, lemon juice, granulated sugar, cinnamon, and ginger.
4 fresh peaches, 2 tbsp lemon juice, 1/4 cup granulated sugar, 1/2 tsp ground cinnamon, 1/4 tsp ground ginger
In a small bowl, mix cornstarch with cold water to create a slurry. Stir this slurry into the peach mixture and cook over medium heat until thickened. Remove from heat and let cool.
cornstarch slurry

In a small bowl, blend softened butter, brown sugar, and cinnamon until smooth.
1/2 cup unsalted butter, 3/4 cup brown sugar, 1 tbsp ground cinnamon

Once the dough has risen, roll it out on a floured surface into a large rectangle, about 1/4 inch thick.
Spread the cinnamon sugar filling evenly over the dough.
Spread the cooled peach filling over the cinnamon sugar layer.
Roll the dough tightly from one of the long sides and pinch the seam to seal. Cut into 12 equal pieces and place in a greased baking dish, leaving space between each roll.
Cover and let rise for another 30 minutes.

Preheat the oven to 350°F (175°C).
Bake for 25-30 minutes, or until the rolls are golden brown and cooked through. If they brown too quickly, cover loosely with foil.

Whisk together powdered sugar, heavy cream, and vanilla extract until smooth. Adjust the cream amount to achieve desired thickness.
1 cup powdered sugar, 2 tbsp heavy cream, 1/2 tsp vanilla extract

@cookinglikekate
Peach Cobbler Cinnamon Rolls - Full recipe at cookinglikekate.com
♬ greedy - Tate McRae

Activate Yeast: Ensure the milk is warm, not hot, to properly activate the yeast without killing it.
Knead Dough: Knead the dough just until smooth to keep it light and fluffy.
Cool Peach Filling: Let the peach filling cool before spreading to avoid melting the dough.
Softened Butter: Use softened butter for the cinnamon sugar filling to spread easily and avoid tearing the dough.
Clean Cuts: Use a sharp knife or dental floss to cut the rolls cleanly and evenly.
Even Baking: Space the rolls apart slightly to ensure even baking and rise.
Monitor Browning: Place rolls in the center of the oven, and if they brown too quickly, cover loosely with foil.
Warm Glaze: Drizzle the glaze over warm rolls for better absorption and flavor.
Rolling The Cinnamon Rolls: Make sure to have some clean dough at the end so you can close your rolls easier and contain all the filling when you go to slice it and move each roll to the baking dish.