Peach Cobbler Brioche Buns
You think you can't enjoy a bakery worthy pastry at home? Think again! These soft, buttery brioche buns are filled with homemade cinnamon peaches, maple cream cheese, topped with a buttery oat crumble, and finished with a sweet vanilla glaze.
They're everything you love about peach cobbler in a fluffy homemade breakfast roll. Perfect for peach season, weekend brunch, or an afternoon coffee break!
Why You'll Love This Recipe
- Soft, pillowy homemade brioche dough
- Filled with juicy cinnamon peaches
- Finished with a buttery oat streusel
- Topped with a simple vanilla glaze
- Perfect for fresh or frozen peaches
- Make-ahead friendly
- A beautiful recipe for summer brunches and early fall baking
Step 1: Make the Peach Filling
In a skillet over medium heat, combine the peaches, brown sugar, granulated sugar, cinnamon, nutmeg, vanilla, and lemon juice.
Cook for about 8–10 minutes, stirring occasionally, until the peaches begin to soften.
Mix the cornstarch with the water to create a slurry. Stir it into the peaches and continue cooking for another 2–3 minutes, until the filling thickens.
Remove from the heat and allow it to cool completely before filling the dough.
Tip: Cooling the filling keeps it from leaking out during baking.
Step 2: Make the Streusel
Combine the flour, oats, brown sugar, cinnamon, and salt.
Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Refrigerate until ready to use.
Step 3: Shape the Buns
After the brioche dough has completed its first rise:
Divide into 8 - 10 equal portions and let rise for 1 more hour.
Flatten each piece into a circle about 4–5 inches wide (using the back of a measuring spoon).
Add the maple cream cheese to the well of the bun.
Add 2–3 tablespoons of cooled peach filling to the center.
And top with the oat crumble topping.
Step 4: Bake
Bake at 350°F for 22–28 minutes, or until the buns are deeply golden brown and the crumble is lightly toasted.
Allow to cool for about 15 minutes.
Step 5: Glaze
Whisk together the powdered sugar, cream, vanilla, and salt until smooth.
Drizzle generously over the warm buns before serving.
Variations
- Add chopped pecans to the streusel for extra crunch.
- Swap peaches for fresh apples in the fall.
- Mix blueberries or raspberries into the peach filling.
- Add a touch of almond extract to the glaze for a bakery-style flavor.
- Sprinkle coarse sugar over the streusel before baking for added texture.
How to Serve
These Peach Cobbler Brioche Buns are best served slightly warm while the glaze is still soft and the peach filling is perfectly gooey.
They're delicious served:
- With a hot cup of coffee or tea
- Alongside scrambled eggs and bacon for brunch
- Topped with whipped cream
- With a scoop of vanilla ice cream for dessert
- Warmed for 10–15 seconds in the microwave the next morning
Storage
Room Temperature
Store in an airtight container for up to 2 days.
Refrigerator
Because of the fresh fruit filling, they're best refrigerated after the second day. Store for up to 5 days.
Freezer
Freeze individual buns for up to 3 months.
Wrap each bun tightly in plastic wrap and place them in a freezer-safe bag or container. Thaw overnight in the refrigerator or on the counter, then warm gently before serving.
Frequently Asked Questions
Can I use canned peaches?
Yes! Drain them well and chop into bite-sized pieces. Since canned peaches are already sweet, you may want to reduce the sugar in the filling slightly.
Can I make these with sourdough brioche?
Absolutely. These buns are wonderful with a naturally leavened brioche dough. Just follow your normal sourdough brioche schedule, then fill, shape, proof, and bake as directed.
Can I make these ahead for brunch?
Yes! Assemble the buns the night before, refrigerate overnight, and let them finish their second rise while the oven preheats. Freshly baked in the morning, they're perfect for entertaining.
Peach Cobbler Brioche Buns
Courtney Moody
12
2 hours
30 minutes
607
American
You think you can't enjoy a bakery worthy pastry at home? Think again! These soft, buttery brioche buns are filled with homemade cinnamon peaches, maple cream cheese, topped with a buttery oat crumble, and finished with a sweet vanilla glaze. They're everything you love about peach cobbler in a fluffy homemade breakfast roll. Perfect for peach season, weekend brunch, or an afternoon coffee break!
Ingredients
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¾ cup whole milk, warmed to 110°F (43°C)
2¼ teaspoons instant yeast
⅓ cup granulated sugar
1 cup sourdough discard
2 large eggs, room temperature
1 teaspoon vanilla extract
4½ cups bread flour
1½ teaspoons salt
8 tablespoons softened butter
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4 cups peeled and diced peaches, fresh or frozen
½ cup brown sugar
1 teaspoon cinnamon
1 tablespoon lemon juice
2 tablespoons cornstarch
2 tablespoons water
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1 block softened cream cheese
½ cup maple syrup
¼ cup heavy cream
1 teaspoon vanilla
pinch salt
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½ cup all-purpose flour
½ cup old-fashioned oats
⅓ cup brown sugar
½ teaspoon cinnamon
pinch salt
6 tablespoons cold butter, cubed
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1 cup powdered sugar
2 tablespoons heavy cream, or milk
½ teaspoon vanilla
Directions
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TIP: All of the below steps can be done in a stand mixer to make it easier! But I gave mixing bowl options just in case you don’t have one.
In a small bowl, combine the warmed whole milk and instant yeast. Let it sit for about 5-10 minutes until frothy.
In a large mixing bowl, whisk together the granulated sugar, sourdough discard, eggs, and vanilla extract until smooth.
Add the yeast mixture to the bowl and stir to combine.
Gradually add the bread flour and salt, mixing until a sticky dough forms.
Knead in the softened butter, one tablespoon at a time, until the dough is smooth and elastic, about 8-10 minutes. If the dough is too sticky, add a little more flour as needed.
Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot until doubled in size, about 1-2 hours.
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Meanwhile, prepare the peach filling: In a medium saucepan over medium heat, combine the diced peaches, brown sugar, cinnamon, lemon juice, cornstarch, and water. Stir gently and cook until the mixture starts to bubble and thicken, about 5-7 minutes. Remove from heat and let cool.
Once the dough has risen, punch it down and turn it out onto a floured surface. With a bench scraper, cut into 8 - 10 equal sized dough balls. 8 will be very large, 10 will be a bit smaller.
Place the dough balls onto a parchment covered baking sheet and cover with a tea towel for 1 hour until large and puffy.
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While the dough is rising, prepare the maple cream cheese filling by placing the softened cream cheese, maple syrup and heavy cream into a small sauce pan. Let everything melt together and use an immersion blender to blend everything together until smooth and creamy.
One your dough has doubled in size, flatten each piece into a circle about 4–5 inches wide, I use the back of a 1 cup measuring cup to flatten them all out in the middle evenly.
Dollop 2 spoonfuls of maple cream cheese into the middle of the brioche bun.
Dollop two spoonfuls of peach filling into the brioche well right over the cream cheese.
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Prepare the crumble topping: In a medium bowl, mix together the all-purpose flour, oats, brown sugar, cinnamon, and salt. Add the cold butter and use a fork or pastry cutter to combine until the mixture resembles coarse crumbs.
Generously sprinkle the oat crumble over each bun.
Preheat your oven to 375 degrees.
Bake the buns for 25-30 minutes, or until golden brown and cooked through. The internal temperature should reach 190°F.
While the buns are baking, whisk together the powdered sugar, cream, vanilla, and salt until smooth.
Drizzle generously over the warm buns before serving and enjoy!
