Peach Cobbler Sweet Rolls - Recipe from Bake from Scratch

      Two delightful baked goods unite in this gorgeous combination of sweet rolls and peach cobbler. In this recipe, the fresh peach filling contains cornstarch to thicken and minimize the liquid content. We suggest using dental floss instead of a knife to slice the 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 the dough:** In a small bowl, mix warm milk, 1 tablespoon (12 grams) of granulated sugar, and yeast. Allow it to sit until foamy, around 5 minutes. In the bowl of a stand mixer, combine 2 cups (250 grams) of flour, salt, and the remaining 4 tablespoons (48 grams) of sugar by hand. Add the yeast mixture, eggs, butter, and vanilla; using the paddle attachment, mix on low speed until combined, about 1 minute. With the mixer still on low, gradually add 2 1/4 cups (281 grams) of flour, mixing until a shaggy dough forms. Scrape down the sides of the bowl.

      Switch to the dough hook attachment. Mix on medium-low speed until the dough is smooth, elastic, and slightly sticky, about 10 to 12 minutes. Add more flour, up to 1/4 cup (31 grams), 1 tablespoon (8 grams) at a time, if the dough is too sticky to handle. Turn the dough out onto a very lightly floured surface and knead it 5 to 8 times, shaping it into a smooth ball.

      Lightly grease a large bowl and place the dough in it, turning to coat the top. Cover and let rise in a warm, draft-free area (75°F/24°C) until it has doubled in size, about 45 minutes to 1 hour. Line a baking sheet with parchment paper.

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

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

      Spray a 13x9-inch baking pan with baking spray that contains flour. Line the pan with parchment paper, allowing excess to hang over the sides.

      Turn the dough out onto 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 at the long edge opposite the border, roll the dough into a log measuring about 19 inches long. (See Note.) Trim 1/2 inch from each end