everysourdough.com
Sourdough Peach Cobbler Cinnamon Rolls
Honey-sweetened sourdough rolls layered with cinnamon and peaches, crowned with buttery cobbler crumbs, and glazed while warm.
- Total time
- About 11–15 hr
- Yield
- 1 pan of rolls
- Starter
- Active or unfed
- Heat
- 375°F / 191°C
Ingredients
Dough
- 1/2 cup sourdough starter (active or unfed)
- 1/2 cup water, plus a little more only if needed
- 1/2 cup honey
- 2 large eggs
- 1/2 cup coconut oil, melted and cooled
- 4 cups bread flour or all-purpose flour
- As needed oil, for the bowl and baking dish
After Fermentation
- 1/2 tsp salt
- 1 tsp baking soda (quick method only)
- 1 tsp baking powder (quick method only)
Peach Filling
- 1/2 cup unsalted butter, softened
- 2/3 cup packed brown sugar
- 1 tsp ground cinnamon
- About 2 cups diced peaches (drained if frozen)
Cobbler Crumb
- 1/2 cup all-purpose flour
- 1 Tbsp granulated sugar
- 1 tsp ground cinnamon
- 3 Tbsp unsalted butter, melted
Vanilla Glaze
- 1 cup powdered sugar
- 2 Tbsp milk
- 1 tsp vanilla extract
Method
Mix & FermentLong fermentation
- In a large bowl, mix the sourdough starter and water until combined.
- Add the honey and eggs and mix well.
- Slowly mix in the melted coconut oil. It should be liquid but no longer hot, so it does not cook the eggs.
- Add the flour and mix, then knead by hand until a shaggy, cohesive dough forms. If it is crumbly or too stiff to bring together, add water 1 Tbsp at a time.
- Lightly oil the bowl, return the dough to it, and cover. Ferment at room temperature for 10 to 12 hours.
Choose the FinishQuick or naturally proofed
- After fermentation, choose one method and incorporate the additions completely before shaping. Quick Method: Knead in the salt, baking soda, and baking powder. Shape the rolls and bake without a second rise. Natural-Proof Method: Knead in the salt only; omit the soda and baking powder. After shaping, cover and rise for about 2 hours, until noticeably puffy.
Fill & ShapePeach-cinnamon layers
- Lightly grease a baking dish. On a lightly floured surface, roll the dough into a rectangle.
- Spread the softened butter over the dough, leaving a narrow border along one long edge.
- Combine the brown sugar and cinnamon and sprinkle it over the butter. Scatter the diced peaches evenly over the filling.
- Starting at the opposite long edge, roll the dough into a snug log. Pinch the seam closed, cut into even rolls, and arrange cut-side up in the prepared dish.
- For the natural-proof method, cover and rise for about 2 hours. For the quick method, continue directly to the topping.
Top, Bake & GlazeCobbler finish
- Preheat the oven to 375°F.
- Combine the flour, sugar, and cinnamon for the crumb. Stir in the melted butter until clumps form.
- Sprinkle the crumb evenly over the rolls. Add a few extra diced peaches on top, if desired.
- Bake at 375°F for about 25 minutes, until golden and the center rolls are baked through.
- Whisk the powdered sugar, milk, and vanilla until smooth.
- Spoon the glaze over the rolls while they are still warm so some of it soaks into the layers. Serve warm.
Helpful Notes
My saved note:
Doneness: Golden on top with the center rolls baked through and no doughy seams
Storage: Cool completely, then refrigerate airtight for up to 4 days because the peach filling is moist.
Reheat: Warm individual rolls briefly, or cover the pan and refresh it in a low oven.
Sweet Bakes - Active or unfed
Sourdough Peach Cobbler Cinnamon Rolls
Honey-sweetened sourdough rolls layered with cinnamon and peaches, crowned with buttery cobbler crumbs, and glazed while warm.
- Total time
- About 11–15 hr
- Hands-on
- About 45 min
- Yield
- 1 pan of rolls
- Starter
- Active or unfed
- Difficulty
- Intermediate
- Heat
- 375°F / 191°C
- Pan or vessel
- Large mixing bowl + greased baking dish
Gather first
Ingredients
Ingredients
Dough
- 1/2 cup sourdough starter (active or unfed)
- 1/2 cup water, plus a little more only if needed
- 1/2 cup honey
- 2 large eggs
- 1/2 cup coconut oil, melted and cooled
- 4 cups bread flour or all-purpose flour
- As needed oil, for the bowl and baking dish
After Fermentation
- 1/2 tsp salt
- 1 tsp baking soda (quick method only)
- 1 tsp baking powder (quick method only)
Peach Filling
- 1/2 cup unsalted butter, softened
- 2/3 cup packed brown sugar
- 1 tsp ground cinnamon
- About 2 cups diced peaches (drained if frozen)
Cobbler Crumb
- 1/2 cup all-purpose flour
- 1 Tbsp granulated sugar
- 1 tsp ground cinnamon
- 3 Tbsp unsalted butter, melted
Vanilla Glaze
- 1 cup powdered sugar
- 2 Tbsp milk
- 1 tsp vanilla extract
Method
Step by step
Part 1
Mix & Ferment
- In a large bowl, mix the sourdough starter and water until combined.
- Add the honey and eggs and mix well.
- Slowly mix in the melted coconut oil. It should be liquid but no longer hot, so it does not cook the eggs.
- Add the flour and mix, then knead by hand until a shaggy, cohesive dough forms. If it is crumbly or too stiff to bring together, add water 1 Tbsp at a time.
- Lightly oil the bowl, return the dough to it, and cover. Ferment at room temperature for 10 to 12 hours.
Set a check timer
Part 2
Choose the Finish
- After fermentation, choose one method and incorporate the additions completely before shaping. Quick Method: Knead in the salt, baking soda, and baking powder. Shape the rolls and bake without a second rise. Natural-Proof Method: Knead in the salt only; omit the soda and baking powder. After shaping, cover and rise for about 2 hours, until noticeably puffy.
Part 3
Fill & Shape
- Lightly grease a baking dish. On a lightly floured surface, roll the dough into a rectangle.
- Spread the softened butter over the dough, leaving a narrow border along one long edge.
- Combine the brown sugar and cinnamon and sprinkle it over the butter. Scatter the diced peaches evenly over the filling.
- Starting at the opposite long edge, roll the dough into a snug log. Pinch the seam closed, cut into even rolls, and arrange cut-side up in the prepared dish.
- For the natural-proof method, cover and rise for about 2 hours. For the quick method, continue directly to the topping.
Part 4
Top, Bake & Glaze
- Preheat the oven to 375°F.
- Combine the flour, sugar, and cinnamon for the crumb. Stir in the melted butter until clumps form.
- Sprinkle the crumb evenly over the rolls. Add a few extra diced peaches on top, if desired.
- Bake at 375°F for about 25 minutes, until golden and the center rolls are baked through.
- Whisk the powdered sugar, milk, and vanilla until smooth.
- Spoon the glaze over the rolls while they are still warm so some of it soaks into the layers. Serve warm.
Part 5
Helpful Notes
For next time
My Kitchen Notes
Keep track of changes, room temperature, proofing cues, or anything you want to repeat next time.
Private to this device.
Finish well
After baking
Doneness, storage, and reheating notes for this recipe.
Doneness
Golden on top with the center rolls baked through and no doughy seams
Storage
Cool completely, then refrigerate airtight for up to 4 days because the peach filling is moist.
Reheat or serve
Warm individual rolls briefly, or cover the pan and refresh it in a low oven.
Keep Baking
Related sourdough recipes
Sweet Bakes
Sourdough Banana Bread
Moist, deeply flavored banana bread made with sourdough starter and brown sugar — a quick loaf that comes together in one bowl and bakes up golden and fragrant.
Sweet Bakes
Sourdough Blueberry Lemon Cake
A bright sourdough blueberry lemon cake baked in loaf pans with fresh blueberries, lemon zest, and a simple lemon glaze.
Sweet Bakes
Sourdough Blueberry Lemon Scones
Tender sourdough scones with juicy blueberries, bright lemon zest, cold grated butter, and a thick lemon glaze.