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@jthecreativequeen: #igkhair #dealsforyoudays #tiktokshopcreatorpicks #SummerVibes #hair @IGK Hair

J the Creative Queen
J the Creative Queen
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Friday 12 June 2026 10:08:17 GMT
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Peach Cobbler Cinnamon Rolls 🍑✨ (recipe makes 12 rolls) Dough: 1 cup (240g) warm milk 1 packet active dry yeast (2¼ tsp/7g) ⅓ cup (67g) sugar 1 egg + 1 egg yolk, room temp ⅓ cup (76g) melted unsalted butter 3½-4 cups (420-480g) flour (start low & only add more if needed) 1 tsp salt + ⅓ cup (80g) warm heavy cream to pour over rolls right before baking Peach Filling: 1 lb (16oz) diced peaches ⅓ cup (67g) brown sugar ½ tsp cinnamon ⅛ tsp nutmeg 1 tsp lemon juice 1 tbsp cornstarch 2 tbsp cold water Filling: 6 tbsp (85g) softened unsalted butter ⅔ cup (133g) brown sugar 2 tsp cinnamon *mix until combined/spreadable Crumble: ¾ cup (90g) flour ⅓ cup (67g) brown sugar ¾ tsp cinnamon 6 tbsp (85g) softened unsalted butter *mix until crumbly Icing: 6 oz (170g) cream cheese, room temp ¼ cup (57g) unsalted butter, room temp 1½ cups (180g) powdered sugar ¾ tsp vanilla Pinch salt Instructions: Combine warm milk, sugar, and yeast. Let sit 5-10 min until foamy. Add egg, egg yolk, and melted butter, mix. Stir in salt and flour. Mix until a soft dough forms. Knead dough for 8-10 min. Place in a lightly greased bowl, cover, and let rise for 1-1½ hrs/until doubled. Heat peaches, sugar, cinnamon, nutmeg, and lemon juice in a saucepan over medium heat until simmering. In a bowl combine cornstarch and water to create a slurry. Slowly stir the slurry into the peach mixture. Cook until thickened/more jammy. Transfer to a bowl and cool completely. Roll dough into a large rectangle. Spread the filling evenly all over. Spread ~⅔ of the peach filling on top of this, reserving ~⅓ for later. Sprinkle some of the crumble over this, reserving more for later. I like to use a pizza cutter to first slice 12 pieces then roll them each up. (Or you can tightly roll the whole thing then slice) Place in greased 9x13 pan. Cover & let rise ~30 more min. Pour warm heavy cream over the rolls right before baking. Bake at 350°F for 22-28 min until golden. Bake the leftover crumble (same temp) for ~10 minutes until golden. For the icing, beat cream cheese and butter together until smooth. Then, beat in powdered sugar and vanilla until fully combined. Spread over the warm rolls. Add leftover peach filling on top and sprinkle with the crumble. Enjoy! #bakingrecipe #cinnamonrolls #peachcobbler #Recipe #summerrecipes
Peach Cobbler Cinnamon Rolls 🍑✨ (recipe makes 12 rolls) Dough: 1 cup (240g) warm milk 1 packet active dry yeast (2¼ tsp/7g) ⅓ cup (67g) sugar 1 egg + 1 egg yolk, room temp ⅓ cup (76g) melted unsalted butter 3½-4 cups (420-480g) flour (start low & only add more if needed) 1 tsp salt + ⅓ cup (80g) warm heavy cream to pour over rolls right before baking Peach Filling: 1 lb (16oz) diced peaches ⅓ cup (67g) brown sugar ½ tsp cinnamon ⅛ tsp nutmeg 1 tsp lemon juice 1 tbsp cornstarch 2 tbsp cold water Filling: 6 tbsp (85g) softened unsalted butter ⅔ cup (133g) brown sugar 2 tsp cinnamon *mix until combined/spreadable Crumble: ¾ cup (90g) flour ⅓ cup (67g) brown sugar ¾ tsp cinnamon 6 tbsp (85g) softened unsalted butter *mix until crumbly Icing: 6 oz (170g) cream cheese, room temp ¼ cup (57g) unsalted butter, room temp 1½ cups (180g) powdered sugar ¾ tsp vanilla Pinch salt Instructions: Combine warm milk, sugar, and yeast. Let sit 5-10 min until foamy. Add egg, egg yolk, and melted butter, mix. Stir in salt and flour. Mix until a soft dough forms. Knead dough for 8-10 min. Place in a lightly greased bowl, cover, and let rise for 1-1½ hrs/until doubled. Heat peaches, sugar, cinnamon, nutmeg, and lemon juice in a saucepan over medium heat until simmering. In a bowl combine cornstarch and water to create a slurry. Slowly stir the slurry into the peach mixture. Cook until thickened/more jammy. Transfer to a bowl and cool completely. Roll dough into a large rectangle. Spread the filling evenly all over. Spread ~⅔ of the peach filling on top of this, reserving ~⅓ for later. Sprinkle some of the crumble over this, reserving more for later. I like to use a pizza cutter to first slice 12 pieces then roll them each up. (Or you can tightly roll the whole thing then slice) Place in greased 9x13 pan. Cover & let rise ~30 more min. Pour warm heavy cream over the rolls right before baking. Bake at 350°F for 22-28 min until golden. Bake the leftover crumble (same temp) for ~10 minutes until golden. For the icing, beat cream cheese and butter together until smooth. Then, beat in powdered sugar and vanilla until fully combined. Spread over the warm rolls. Add leftover peach filling on top and sprinkle with the crumble. Enjoy! #bakingrecipe #cinnamonrolls #peachcobbler #Recipe #summerrecipes
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