Peach Cobbler Cinnamon Rolls

Ingredients (38)

• 1 Cup Warm Water
• 1/2 Cup Heavy Cream *may substitute whole milk
• 4 1/2 teaspoons Instant Yeast
• 1 Cup Sugar divided, plus 2 teaspoons
• 1/2 Cup Buttermilk at room temperature
• 2 teaspoons Sea Salt fine grain
• 1/3 Cup Canola Oil
• 1/3 Cup Butter melted, we like Land O Lakes
• 2 Eggs large, lightly whisked
• 7-8 Cups All Purpose Flour we use Lehi Roller Mills or Gold Medal
• 2 Dime Sized Circles Soy Lecithin NO MORE
• For the Peach Jam:
• 6 Peaches peeled and pitted, or store-bought peach preserves
• 1 1/2 Cups Sugar
• 1 teaspoon Lemon Juice
• 2 Tablespoons EZ gel or 1 Tablespoon Cornstarch
• For the Cobbler Crumble Topping:
• 1 Cup Brown Sugar
• 1/2 Cup White Sugar
• 3 teaspoons Cinnamon
• 1/2 teaspoon Kosher Salt half the amount if using fine sea salt
• 2 1/4 Cups Flour
• 12 Tablespoons Unsalted Butter melted
• For the Cinnamon Filling:
• 1 Cup Unsalted Butter softened
• 1 1/2 Cups Light Brown Sugar packed
• 1/2 Cup White Sugar
• 8 Tablespoons EZ Gel or 4 Tablespoons Cornstarch
• 3 1/2 Tablespoons Ground Cinnamon
• 1/4 teaspoon Salt
• For the Peach Cream Cheese Frosting:
• 6 oz Cream Cheese at room temperature
• 4 Tablespoons Unsalted Butter softened
• 1 Tablespoon Corn Syrup light karo syrup
• 2 Cups Powdered Sugar
• 1 1/2 teaspoon Vanilla Extract
• 1-2 Tablespoons Milk
• 3 Tablespoons Peach Jam prepared above