Gluten Free Peach Cobbler Cinnamon Rolls

Prep Time 35 mins
Cook Time 30 mins
Cooling Time 15 mins
Total Time 1 hr 20 mins
Cooking Method:
Difficulty: Intermediate
Calories: 320 Per Serving
Ingredients
    Dough
  • 1 (16 oz) Bag Bob’s Red Mill Gluten Free Bread Mix (See notes)
  • ½ Cup Granulated Sugar (100 g)
  • 4 ½ Tbsp Instant Yeast Or two packets
  • 1 ½ Tbsp Baking Powder
  • ½ Tbsp Baking Soda
  • 1 Tbsp Kosher Salt
  • 1 ¼ Cups Warm Water (300 g)
  • ½ Cup Unsalted Butter (110 g, sliced into Tbsp or vegan butter)
  • 1 Tsp Apple Cider Vinegar
  • 1 large Egg + 1 egg white (or vegan egg substitute)
  • Cornstarch For dusting
    • Filling
  • ½ Cup Light Brown Sugar (100 g, packed)
  • 2 Tbsp Ground Cinnamon
  • ¼ tsp Ground Nutmeg
  • ¼ Cup Unsalted Butter (55 g, softened)
  • Full Roasted Peach Recipe Below*
    • Roasted Peaches
  • 3–4 Medium Peaches (Peeled & sliced)
  • 2 Tbsp Brown Sugar
  • 1 Tbsp Honey or Maple Syrup
  • ½ Tsp Ground Cinnamon
  • Pinch of salt
    • Oat Crumble
  • ½ Cup Gluten-Free Flour (60 g)
  • ½ Cup Gluten-Free Quick Oats (50 g)
  • ¼ Cup Light Brown Sugar (50 g, packed)
  • ½ Tsp Ground Cinnamon
  • ¼ Cup Cold Butter (56 g, cubed)
    • Cream Cheese Frosting
  • 4 oz Cream Cheese (113 g, softened)
  • ¼ Cup Unsalted Butter (56 g, softened)
  • 1 ½ Cups Powdered Sugar (180 g)
  • 1 Tsp Vanilla Extract
  • 1–2 Tbsp Milk or Cream (As needed to loosen)
Instructions
  1. 1
    Roast the Peaches
    1. Preheat the oven to 400°F (200°C).
    2. In a bowl, combine 3-4 sliced peaches, 2 tbsp brown sugar, 1 tbsp honey or maple syrup, ½ tsp cinnamon, and a pinch of salt.
    3. Toss to coat and spread on a parchment-lined baking sheet.
    4. Roast for 15–20 minutes until caramelized and tender.
    5. Let cool slightly, then dice into small chunks. Set aside.
  2. 2
    Make the Dough
    1. In a small bowl or measuring cup, combine 1 ¼ cups (300 g) warm water, ½ cup (110 g) unsalted butter and 1 tsp apple cider vinegar. Place in the microwave for 1 and ½ minutes until warm but not boiling hot. The butter may not be completely melted but that is fine. 
    2. In a stand mixer bowl combine 1 (16 oz) bag Bob’s Red Mill Gluten Free Bread Mix,  ½ cup (100 g) granulated sugar, 4 ½ tsp instant yeast, 1 ½ tsp baking powder, ½ tsp baking soda and 1 tsp kosher salt. Mix until everything is well incorporated.
    3. Add the water, unsalted butter and apple cider vinegar mixture to the dry ingredients. Begin to mix slowly with a dough hook attachment for about 3-5 minutes.
    4. Stop the mixer and add in 1 large egg and 1 egg white and mix for about 5 minutes on a medium to high speed. The dough will be very sticky.
    5. Allow the dough to rest for at least 10 minutes (for an even more pliable dough rest in the refrigerator for about an hour). 
    6. After the dough has rested, lay down a generous amount of cornstarch onto a plastic wrap covered countertop. Plop the sticky dough out onto the cornstarch.
    7. Fold dough over twice then using a rolling pin to create a 9x13 rectangle that is about 1” thick.
  3. 3
    Prepare the Filling
    1. In a small bowl, mix together ½ cup (100 g) packed light brown sugar, 2 Tbps ground cinnamon, and ¼ tsp nutmeg.
    2. Set aside with ¼ cup (55 g) softened butter for spreading. You can spread the softened butter or melt the butter completely then brush it across the dough.
    3. Evenly sprinkle the cinnamon-sugar filling mixture across the dough.
    4. Scatter the diced roasted peaches over the filling and press lightly to adhere.
  4. 4
    Shape the Rolls
    1. Turn your oven on to 170 degrees and allow the oven to preheat.
    2. Using a pizza cutter begin to measure 1 ½  inch strips of dough and slice the dough vertically.
    3. Once you have each row sliced begin to roll each strip of dough as tightly as possible.
    4. Place rolls in a 13”x19” ceramic dish. Turn off the oven and place dish inside.
    5. Let the dough rise for 30–45 minutes, until slightly raised or until they have doubled in size.
  5. 5
    Prepare the Oat Crumble
    1. In a bowl, mix ½ cup (60 g) gluten-free flour, ½ cup (50 g) gluten-free quick oats, ¼ cup (50 g) packed light brown sugar and ½ tsp ground cinnamon.
    2. Cut in ¼ cup (56 g) cold cubed butter using your fingers or a pastry cutter until the mixture is crumbly. Set aside.
    3. Remove proofed cinnamon rolls from the oven.
  6. 6
    Bake the Rolls
    1. Preheat oven to 350°F (175°C).
    2. Sprinkle the oat crumble over the top of the rolls.
    3. Bake for 25–30 minutes, or until golden brown.
  7. 7
    Make the Cream Cheese Frosting
    1. In a bowl, beat together 4 oz (113 g) softened cream cheese and ¼ cup (56 g) softened butter using a hand mixer. Mix for about 3 minutes.
    2. Once butter and cream cheese are smooth add in 1 ½ cups (180 g) powdered sugar, 1 tsp vanilla extract and add 1–2 tbsp milk or cream, a little at a time, until the frosting reaches a spreadable consistency.
  8. 8
    Frost and Serve
    1. Once the rolls have cooled slightly (still warm, but not hot), spread the cream cheese.
  9. 9
    Time
    • Prep Time: 35 minutes
    • Cook Time: 25–30 minutes
    • Cool Time: 15 minutes
    • Total Time: 1 hour 25 minutes
    • Serving Size: 1 cinnamon roll
    • Estimated Calories Per Serving: 320 calories
Note

Keywords: Gluten-Free

Thank you for trying out this recipe! We hope you enjoy making and sharing this delightful treat with your loved ones.