Peach Cobbler Sweet Rolls - Bake from Scratch

      Two delectable bakes are combined in this exquisite blend of sweet rolls and peach cobbler. This recipe features a fresh peach filling with cornstarch to thicken and lessen the liquid content in the mixture. We recommend using dental floss instead of a knife to slice these rolls, as it helps keep the filling intact and prevents the rolls from flattening.

      Yields 12 rolls

      Dough:

      1 cup (240 grams) warm whole milk (110°F/43°C to 115°F/46°C)

      5 tablespoons (60 grams) granulated sugar, divided

      2 1/4 teaspoons (7 grams) active dry yeast

      4 1/4 to 4 1/2 cups (531 to 562 grams) all-purpose flour*, divided, plus more for dusting

      1 tablespoon (9 grams) kosher salt

      2 large eggs (100 grams), at room temperature

      1/3 cup (76 grams) unsalted butter, cubed and at room temperature

      2 teaspoons (8 grams) vanilla extract

      Filling:

      3 1/2 cups (508 grams) diced fresh peaches

      1/2 cup (110 grams) firmly packed light brown sugar

      1 tablespoon (13 grams) vanilla extract

      2 teaspoons (10 grams) fresh lemon juice

      1 1/2 tablespoons (12 grams) cornstarch

      1 tablespoon (15 grams) water

      Topping:

      1/2 cup (63 grams) all-purpose flour

      1/3 cup (73 grams) firmly packed light brown sugar

      1/4 teaspoon kosher salt

      1/4 teaspoon ground cinnamon

      3 tablespoons (42 grams) unsalted butter, melted

      1/4 cup (60 grams) heavy whipping cream

      1/2 cup (73 grams) finely diced fresh peaches

      For dough: In a small bowl, combine warm milk, 1 tablespoon (12 grams) of granulated sugar, and yeast. Allow to sit until frothy, about 5 minutes. In the bowl of a stand mixer, whisk together 2 cups (250 grams) of flour, salt, and the remaining 4 tablespoons (48 grams) of granulated sugar by hand. Add the yeast mixture, eggs, butter, and vanilla; using the paddle attachment, mix on low speed for about 1 minute until combined. With the mixer still on low, gradually add 2 1/4 cups (281 grams) of flour, mixing until a shaggy dough forms. Scrape the sides of the bowl.

      Switch to the dough hook attachment and knead on medium-low speed until the dough becomes smooth, elastic, and slightly tacky, about 10 to 12 minutes; if the dough is too sticky, add up to 1/4 cup (31 grams) of flour, 1 tablespoon (8 grams) at a time. Transfer the dough to a lightly floured surface, and knead 5 to 8 times, shaping it into a smooth ball. Lightly oil a large bowl, place the dough inside, turning to coat the top. Cover and let it rise in a warm, draft-free area (75°F/24°C) until it has doubled in size, approximately 45 minutes to 1 hour. Line a baking sheet with parchment paper.

      Punch down the dough and flatten it into a 1-inch-thick rectangle. Place it on the prepared pan and cover with plastic wrap. Refrigerate for at least 1 hour or overnight.

      For filling: In a medium saucepan, combine diced peaches, brown sugar, vanilla, and lemon juice, and bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves. Lower the heat to medium; cook while stirring frequently and gently mashing the peaches, until the mixture becomes thick and jam-like, about 7 to 10 minutes. In a separate small bowl, mix cornstarch with 1 tablespoon (15 grams) of water and stir it into the peach mixture. Bring to a boil, cooking while stirring constantly until the mixture thickens and becomes translucent, about 2 to 3 minutes. Remove from heat and allow to cool completely.

      Spray a 13x9-inch baking pan with baking spray containing flour and line it with parchment paper, leaving excess hanging over the sides. Transfer the dough to a lightly floured surface and roll it into an 18x12-inch rectangle. Spread the filling over the dough, leaving a 1/4-inch border on one long edge. Starting from the long side opposite the border, roll the dough into a 19-inch log. (See Note.) Trim 1/2 inch off each end using a serrated knife. Use unflavored dental floss to cut the log into 12 (1 1/2-inch-thick) slices. Place the slices cut side up in the prepared pan. Cover and let rise in a warm, draft-free area (75