Easy cinnamon roll peach cobbler takes gooey peach cobbler and tops it with decadent cinnamon rolls for the perfect sweet breakfast or dessert recipe!
Ingredients
For The Cobbler
17 ½ouncesGrands cinnamon rollsor other similar refrigerated pre-made cinnamon roll dough
32ouncesfrozen peachesdefrosted
⅓cupbrown sugar
1tablespooncornstarch
¾teaspooncinnamon
Optional Extra Vanilla Icing
½cuppowdered sugar
1 ½teaspoonsmilk
½teaspoonvanilla extract
Instructions
For The Cobbler
Preheat the oven to 350 degrees. Spray a 9x13 casserole pan with nonstick cooking spray, then set to the side.
In a large bowl add peaches, sugar, cornstarch and cinnamon. Mix the peach mixture well, then pour into the prepared 9x13 pan.
Cut each of the raw refrigerated cinnamon rolls into about six pieces.
Evenly spread the cinnamon roll pieces on top of the peach filling in the pan. Set the cinnamon roll icing from the tube to the side.
Cover the pan with foil and bake for 20 minutes. Remove foil and bake for another 20-22 minutes, until browned and cinnamon rolls are no longer doughy.
Drizzle icing from the cinnamon roll tube over the peach cinnamon roll cobbler. You can just use the icing from the cinnamon roll tube, but I find my family prefers a little extra icing. If you prefer extra icing, continue with the optional instructions.
For Optional Extra Icing
To make optional extra icing, add powdered sugar, milk and vanilla to a bowl. Mix until smooth. Add milk ½ teaspoon at a time to thin the mixture if needed. The frosting should pour and drizzle easily. Spread or drizzle on top of the cobbler as desired, then enjoy!
Notes
The icing should be thick and spreadable, but you can make the extra icing thinner so you can drizzle it if preferred. Pilsbury grands cinnamon rolls were used; 5 count. You can use an 8 count pack of cinnamon rolls, simply cut each one into four pieces instead of six. Arrowroot can be substituted for the cornstarch. 2 - 15.5 oz cans peaches (drained) or 6 cups fresh peaches can be substituted for frozen peaches.