Peach Cobbler Cinnamon Roll Bites
Easy Peach Cobbler Cinnamon Roll Bites made with Hawaiian rolls, gooey peach filling, cinnamon brown sugar butter, and buttery streusel.
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 11x8 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
Calories: 336kcal, Carbohydrates: 47g, Protein: 2g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 43mg, Sodium: 143mg, Potassium: 108mg, Fiber: 2g, Sugar: 34g, Vitamin A: 628IU, Vitamin C: 2mg, Calcium: 43mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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