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SATURDAY BAKE-ALONG: Brown Butter Peach Cobbler Cinnamon Rolls
This is it. Today we bake together. This thread right here is home base. Post your progress in the comments as you go, your mixing, your rolling, your cutting, the pretty ones and the ugly ones, all of it. Ask your questions here too. Iโll be in and out of this thread all day, coaching, cheering, and answering. You are not baking alone today. Hereโs the recipe, yeasted and sourdough, whichever road youโre on: https://pantry.bakinggreatbread.com/recipes/brown-butter-peach-cobbler-cinnamon-rolls THE FLOW FOR TODAY Get your pieces ready. Cold dough. Cooled peach jam with no free liquid. Your cinnamon smear. Streusel out of the fridge and into the freezer 30 minutes before you need it. And a few raw peach pieces set aside for the garnish. Roll it out. Long side facing you, into a rectangle. Leave the bottom inch bare so you can seal the seam. Fill it. Dollop the smear and spread it gentle with your hand, not a tool. Then the peach jam, thin and even. Remember, drain the water, respect the water. Roll and cut. Snug, even log. Pinch the seam and set it seam side down. Trim the ends, then cut 12 rolls with unflavored dental floss. Pan and proof. Big rolls on the outside edges and corners, small ones in the middle. Proof until puffy and just touching. Streusel and bake. Cold streusel on top. If youโre running the heavy cream trick, pour the cream first, then the streusel. Bake at 350F until the middle of the dough reads 190 to 195F, and temp the dough, not a peach pocket. Foil tent if the tops race ahead. Finish. Cool a bit, drizzle the frosting instead of smearing it, and crown it with that raw peach, red side pointing up. Sourdough crowd, if your dough is still finishing its proof, take your time and jump in whenever youโre ready. No rush. Weโll be right here. Now letโs make a mess and make it beautiful. Post those first photos. Show me where youโre starting. Iโm in the kitchen with you.
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Brown Butter Peach Cobbler Cinnamon Rolls.
Let me tell you what that means. Pillowy dough, rolled soft and slow. Inside, peaches roasted down till theyโre sweet and jammy, folded through with warm cinnamon. Brown butter running under all of it, nutty and deep, the kind of smell that pulls the whole house into the kitchen before you even call anybody. A brown butter cinnamon crumble baked crisp and golden across the top. Then ribbons of buttercream frosting drizzled over the warm rolls, settling down into every fold. And fresh peaches, scattered right on top, bright and juicy against all that spice. Peach cobbler and a cinnamon roll, together. A piece of Carolina summer you pull apart with your hands. Iโm a Southern boy. Down here, peach cobbler is a staple and a delicacy both at once, and taking something I grew up on and folding it into a cinnamon roll we all know by heart, well, thatโs my prerogative. Thatโs what weโre baking this week inside Crust & Crumb Academy. If your mouth is watering right now, good. Thatโs the whole point. Pull up a chair. ~Henryโญ๏ธ๐ฅ
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๐ This Weekโs Bake: Brown Butter Peach Cobbler Cinnamon Rolls ๐บ๐ธ
Well, we survived Croissant Week. ๐ฅ๐ All that lamination, all those butter layers, all that patience. You all showed up and did the hard thing, and I couldnโt be prouder of the folds that came through this kitchen. Now itโs time to let summer all the way in. โ๏ธ๐ This week weโre baking Brown Butter Peach Cobbler Cinnamon Rolls, and this oneโs personal. Iโm a South Carolina boy. Down here in the Deep South, peach cobbler isnโt just dessert. Itโs a staple and a delicacy both at once. Itโs the thing that shows up at the church supper, the Sunday table, and the family reunion, and everybodyโs grandmother swears hers is the best. That cobbler is in my bones. ๐งก So I did what I always end up doing. I took something I grew up loving and turned it into something we all already know by heart, the cinnamon roll. Peach cobbler on the inside. Pillowy roll on the outside. Brown butter running through the whole thing. And a streusel top thatโll have your house smelling like a Carolina summer. ๐ฅ๐ And Iโll be honest, this one came out of my daughter Payton. Sheโs always challenging me, always poking at me to take it one step further. Donโt play it safe, Dad. So here we are. Cobbler in a cinnamon roll. Thatโs a Payton bake if I ever made one. โญ No fresh peaches where you are yet? Donโt worry. Frozen and canned work great, and Iโll walk you through every swap this week so nobody gets left out. Hereโs the recipe so you can look it over before Saturday: https://pantry.bakinggreatbread.com/recipes/brown-butter-peach-cobbler-cinnamon-rolls The sourdough version: https://pantry.bakinggreatbread.com/recipes/sourdough-brown-butter-peach-cobbler-cinnamon-rolls?utm_source=skool&utm_medium=community&utm_campaign=recipe-share We bake together Saturday morning. ๐บ๐ธ๐
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What a day yesterday.
Iโm still working on the full bake-along recap, thatโs coming, but first I had to show you what I did with my leftover peaches. I couldnโt let them go to waste. So I made a peach cobbler. Not just any cobbler. This oneโs got a drop butter biscuit topping, big craggy spoonfuls of buttery biscuit dropped right over the warm peaches. Before it goes in the oven, I brush the tops with cream and give them a good sprinkle of turbinado sugar. Thatโs what gives you those golden, crackly, sparkling tops with a little crunch in every bite. Soft, jammy peaches underneath, tender biscuit on top. Itโs summer in a dish. And hereโs the good part. The recipe is already up in the Recipe Pantry, where you can find all our recipes in one place, free and written out step by step: www.recipepantry.app Go pull it up and put those peaches to work while theyโre still in season. Perfection is not required. Progress is. Henry โญ๐ฅ
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Monster Cookies
Hereโs the recipe I promised to share for Monster Cookies. The recipe is from Bake from Scratch magazine July/August 2026. I didnโt realize the recipe called for mini M&Ms and mistakenly purchased regular. While they were still delicious, I think the mini would have incorporated better so I will make sure to use them next time. Also, I couldnโt find my 3 T cookie scoop so I used my 2 T but think they would have turned out better with the bigger size. One last change is I substituted chocolate chips for white chocolate because thatโs all I had. I love to tweak recipes so Iโm going to experiment with eliminating the baking powder. I know thick cookies are having their moment but in our house we prefer cookies that are a little thinner and chewier. Monster Cookies ยฝ cup (113 grams) unsalted butter, room temperature ยฝ cup (128 grams) creamy peanut butter ยฝ cup (110 grams) firmly packed dark brown sugar ยผ cup (50 grams) granulated sugar 1 large egg (50 grams), room temperature 1 large egg yolk (19 grams), room temperature 2 teaspoons (8 grams) vanilla extract 1ยฝ cups (188 grams) all-purpose flour 1ยผ cups (125 grams) old-fashioned oats 1 teaspoon kosher salt ยฝ teaspoon baking powder ยผ teaspoon baking soda ยฝ cup (112 grams) mini red and blue candy-coated chocolate pieces 3 ounces (84 grams) white chocolate, chopped Garnish: mini red and blue candy-coated chocolate pieces, chopped white chocolate 1. Preheat oven to 350ยฐF (180ยฐC). Line 2 rimmed baking sheets with parchment paper. 2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, peanut butter, and sugars at medium speed until creamy, 1 to 2 minutes, stopping to scrape paddle and bottom and sides of bowl. Add egg and egg yolk, beating until combined. Beat in vanilla; scrape sides of bowl. 3. In a medium bowl, whisk together flour, oats, salt, baking powder, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined and stopping to scrape sides of bowl. Fold in chocolate pieces and white chocolate.
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