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These Peach Cobbler Cinnamon Roll Bites are gooey, cozy, and SO easy to make! Soft, sweet Hawaiian rolls get filled with warm peach cobbler, brushed with cinnamon roll filling, and then topped with a crisp, buttery streusel. And the best part? The whole thing comes together in under an hour!
For more fresh peach recipes, make my peach cobbler tres leches and peach fritter cake next!
Okay, these Peach Cobbler Cinnamon Roll Bites might be one of my favorite shortcuts yet. My kids and I usually make my peach cobbler with cake mix together because it’s so easy, but crazily enough, this one is even easier! And listen, you cannot tell them they aren’t experienced pastry chefs while we’re putting everything together. 😂
So let’s dive in – I use Hawaiian rolls as the base because they’re delicious and quick. We hollow them out, brush them with cinnamon brown sugar butter, then stuff them with warm, gooey peach cobbler filling. Like… come on. 😋
Right before baking, we top everything with a buttery streusel and gets perfectly crisp and golden. The Hawaiian rolls soak up all those buttery peach juices and become gooey and soft in the oven. It’s giving skillet peach cobbler meets cinnamon rolls, but with only 3 simple steps!
Table of contents
Ingredients Overview
- Hawaiian Rolls are an easy and fun way to cut time in half when making cinnamon rolls. They’re soft, sweet, and the perfect base to hold the peach cobbler filling.
- Fresh Peaches: Use ripe but firm peaches so they soften as they cook without turning mushy. When peaches are out of season, use canned peaches in juice – just drain them first.
- Brown Sugar: Adds a caramel-like sweetness to both the cinnamon butter and peach cobbler filling.
- Cinnamon adds that classic cinnamon roll flavor.
- Salted Butter is used in the cinnamon brown sugar mixture, peach filling, and streusel for richness and that buttery cobbler flavor.
- Cornstarch thickens the peach juices so the filling stays gooey rather than watery.
- Streusel Topping: A simple mixture of flour, brown sugar, granulated sugar, cinnamon, and butter creates a crisp, crumbly topping that makes these taste even more like peach cobbler.
How to Make Peach Cobbler Cinnamon Roll Bites
Prepare the Hawaiian rolls. Cut out the centers of the rolls, then brush the tops and insides generously with the cinnamon brown sugar butter.
Make the peach cobbler filling. Cook the chopped peaches with brown sugar, cinnamon, lemon juice, butter, and cornstarch until softened and thickened. Stir in the reserved pieces of Hawaiian roll.
Fill and top the rolls. Spoon the warm peach cobbler filling into each roll, then sprinkle the cinnamon streusel generously over the top. Bake at 350°F for 30-40 minutes, until the peach cobbler cinnamon roll bites are golden brown, bubbling around the edges, and crisp on top.
Pro Tips
- Use ripe but firm peaches. You want peaches that are sweet and juicy but still hold their shape as they cook. Super-soft peaches can turn the filling mushy.
- Don’t cut all the way through the rolls. Leave the bottoms intact when removing the centers so the peach filling stays tucked inside instead of leaking into the baking dish.
- Save those bread centers! Folding the pieces back into the peach filling helps soak up some of the syrupy juices and gives the centers that soft, gooey bread-pudding-meets-cobbler texture.
- Cook the peach filling until thickened. The cornstarch needs a few minutes of heat to activate. The filling should look glossy and thick rather than watery before you spoon it into the rolls.
- Brush the cinnamon butter everywhere. Get it over the tops, around the sides, and especially inside the holes you cut into the rolls. That’s what gives every bite the cinnamon-roll flavor.
More Peach Cobbler Recipes
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Peach Cobbler Cinnamon Roll Bites
Ingredients
- 1 pack Hawaiian Rolls
Cinnamon Roll Filling
- 1/2 cup (113 g) Salted Butter
- 1/2 cup (110 g) Brown Sugar
- 1 tbsp Cinnamon
Peach Cobbler Filling
- 3 (453 g) Peaches, (about 1 lb)
- 1 tbsp (15 g) Lemon Juice
- 1/2 cup (110 g) Brown Sugar
- 2 tbsp Cornstarch
- 2 tbsp Water
- 2 tsp Cinnamon
- 1 tbsp Salted Butter
Streusel Topping
- 1 1/4 cups (156 g) All Purpose Flour
- 1/2 cup (110 g) Brown Sugar
- 1/4 cup (50 g) Sugar
- 1 tsp Cinnamon
- 1/2 cup (13 g) Salted Butter, (melted)
Instructions
- Preheat the oven to 350°F. Lightly grease an 11×8 baking dish and place the Hawaiian rolls inside, keeping them connected. Using a small, sharp knife, cut a hole into tops of the center of each roll, being careful not to cut all the way through the bottom. Remove the centers and set the pieces of bread aside. (don't discard, we're using them later) 1 pack Hawaiian Rolls
- Make the cinnamon roll filling/butter. In a small bowl, stir together the melted butter, brown sugar, and cinnamon until combined. Use a pastry brush or spoon to generously brush the mixture all over the tops and inside the centers of the rolls. 1/2 cup Salted Butter 1/2 cup Brown Sugar 1 tbsp Cinnamon
- Make the peach cobbler filling. Add the chopped peaches, lemon juice, and brown sugar to a skillet over medium heat. Cook for about 5-7 minutes, until just softened and juicy. 3 Peaches 1 tbsp Lemon Juice 1/2 cup Brown Sugar
- In a small bowl, mix together cornstarch and water. Add to the peaches and cook for an additional 2 minutes, until thickened and glossy. Remove from the heat and stir in butter and cinnamon and mix until the butter is fully melted. Add the cut up bread pieces to the mixture and set aside. 2 tbsp Cornstarch 2 tbsp Water 2 tsp Cinnamon 1 tbsp Salted Butter
- Spoon the peach cobbler mixture generously into the center of each Hawaiian roll. Don't be afraid to mound a little extra filling over the top. Really pile it on, this is what makes the rolls nice and gooey.
- Make the streusel. In a medium bowl, mix together the flour, brown sugar, salt, and cinnamon. Pour in the melted butter and stir with a fork until thick, crumbly pieces form. 1 1/4 cups All Purpose Flour 1/2 cup Brown Sugar 1 tsp Cinnamon 1/2 cup Salted Butter
- Sprinkle the streusel generously over the peach-filled rolls. Bake for 30-40 minutes, or until the tops are golden brown, the streusel is crisp, and the peach filling is bubbling.
Notes
- Use ripe but firm peaches. You want peaches that are sweet and juicy but still hold their shape as they cook. Super-soft peaches can turn the filling mushy.
- Don’t cut all the way through the rolls. Leave the bottoms intact when removing the centers so the peach filling stays tucked inside instead of leaking into the baking dish.
- Save those bread centers! Folding the pieces back into the peach filling helps soak up some of the syrupy juices and gives the centers that soft, gooey bread-pudding-meets-cobbler texture.
- Cook the peach filling until thickened. The cornstarch needs a few minutes of heat to activate. The filling should look glossy and thick rather than watery before you spoon it into the rolls.
- Brush the cinnamon butter everywhere. Get it over the tops, around the sides, and especially inside the holes you cut into the rolls. That’s what gives every bite the cinnamon-roll flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
