Ever since I was a kid, peach cobbler has been my favorite dessert! I cherish this dessert because my mom always makes it over the holidays. The warm spiced filling paired with the crusty topping is a match made in heaven!
Sour Dough Cinnamon Roll Peach Cobbler
Ingredients – Cinnamon Roll Dough
4 Yukon gold potatoes, unpeeled
1 cup (250 ml) milk, warm
1/4 cup (50g) sugar
4 3/4 cups (570g) unbleached all-purpose flour
1/2 cup (113g) sourdough discard
2 1/2 teaspoons (7g) instant dry yeast
1 teaspoon (6g) salt
2 eggs
1/4 cup (60 ml) unsalted butter, melted
3 tablespoons (45 ml) avocado oil
Ingredients – Cinnamon Roll Filling
1 1/2 cups (213g) brown sugar
1 tablespoon (8) ground cinnamon
2 tablespoons (30 ml) unsalted butter, melted
Ingredients – Peach Cobbler Filling
1 (8 ounce) package cream cheese, softened
1/4 cup (50g) sugar
3 cups fresh peaches, cut into 1-inch pieces
1/2 cup chopped pecans
1/4 cup (60ml) water
1 tsp lemon juice
1/4 teaspoon vanilla extract
1/4 tsp cinnamon
1/8 tsp nutmeg
2 tsp cornstarch
Ingredients – Peach Cobbler Crust
18-20 ounces cinnamon rolls (from recipe above)
Ingredients – Cream Cheese Icing
6 Tbsp (3 oz) cream cheese, at room temperature
2 Tbsp milk, at room temperature
1 tsp vanilla extract
1 1/2 cups (170g) confectioners’ sugar
pinch kosher salt
Instructions:
Cinnamon Roll Dough
In a pan of boiling water, cook the potatoes until tender. Drain, peel and mash the potato with a potato masher. You will need 1 cup of mashed potato. Set aside. In a bowl, combine the milk, sugar and yeast. With a wooden spoon or in a stand mixer (with the dough hook), combine the flour, sourdough discard, salt, eggs, and mashed potatoes with the milk mixture. Stir until the dough is smooth. Gradually stir in the butter and oil and knead the dough for about 5 -7 minutes in a stand mixer or on a floured work surface. The dough will be soft and slightly sticky. Place the dough in a clean and lightly oiled bowl. Cover the bowl with a damp cloth and let rest in a warm and humid place for about 45-60 minutes.
Cinnamon Roll Filling
In a bowl, combine the brown sugar and cinnamon. Set aside.
Roll Assembly
On a generously floured work surface, roll out the dough to get a 50 x 35cm (20 x 14inch) rectangle. Brush with the melted butter and spread the brown sugar mixture over the entire surface of the dough. Firmly roll the dough to get a 50cm (20inch) long cylinder. Cut the roll into 12 slices. Set aside 18-20oz of the cinnamon rolls (roughly 3-4 rolls) for the peach cobbler crust.
For the remaining rolls, refrigerate for later use, or lay flat in a buttered pan. Let rise, uncovered, in a warm and humid place for about 1 hour and 30 minutes or until the rolls have risen and touch together. Brush with milk and bake at 180°C (350°F) for 30 minutes or until the rolls are golden brown.
Peach Cobbler Filling
Heat oven to 350° F and spray a 9×13-inch (3 quart) baking dish with cooking spray. Set aside. In a saucepan, combine peaches, sugar, water, lemon juice, cinnamon, nutmeg, and cornstarch. Heat on medium heat, stirring occasionally, until peaches are soft and sauce is thickened (about 10 minutes). Add more water for desired consistency if needed. In a large bowl, using an electric mixer combine softened cream cheese and vanilla extract until combined. Add peach mixture and continue mixing on low until well incorporated.
Peach Cobbler Assembly
Cut each roll into 4-6 pieces. Fold cinnamon rolls and pecans into peach mixture. Spoon into baking dish. Bake 35-40 minutes or until bubbling around edges and dough is baked through in the center. While cobbler cools, make cream cheese icing. With an electric mixer, whisk powdered sugar, cream cheese, vanilla extract, 1 Tbsp of milk and salt together. Add the additional tablespoon of milk if the glaze is too thick.
Once cobbler has cooled about 10 minutes, pipe icing over top of cobbler serve warm. Top with vanilla ice cream if desired. Enjoy! Leftover should be stored in the refrigerator.
Market Vendor Ingredient Source:
Tyco B Farms – Peaches, Pecans, Yukon Gold Potatoes
Snellville Honey – Eggs