Peach Cobbler Cinnamon Roll (Print View)

Sweet cinnamon rolls and peaches bake into a golden, warm casserole—perfect with ice cream for any occasion.

# Components:

→ Casserole Base

01 - 2 cans (8 oz each) refrigerated cinnamon rolls with icing
02 - 2 cans (15 oz each) sliced peaches in syrup, drained
03 - 1/4 cup packed brown sugar
04 - 1 teaspoon ground cinnamon
05 - 1/2 teaspoon vanilla extract
06 - 2 tablespoons unsalted butter, melted

→ Topping

07 - Icing from cinnamon roll package
08 - 1/2 cup chopped pecans (optional)

# Directions:

01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with nonstick spray or butter.
02 - Cut each cinnamon roll into quarters and reserve the icing packets for later use.
03 - In a large mixing bowl, combine drained peach slices with brown sugar, ground cinnamon, and vanilla extract. Toss gently until well coated.
04 - Evenly scatter half of the cinnamon roll pieces in the prepared dish. Spread half of the peach mixture over the cinnamon rolls.
05 - Top with remaining cinnamon roll pieces and the rest of the peach mixture. Drizzle melted butter evenly over the assembled layers.
06 - Bake uncovered for 35 to 40 minutes, until the casserole is golden brown and the cinnamon rolls are set in the center.
07 - Let cool for 10 minutes, then drizzle the reserved icing evenly over the top. Sprinkle with chopped pecans if using.
08 - Serve warm. Garnish with vanilla ice cream if desired.

# Expert Advice:

01 -
  • This casserole tastes like a bakery display collided with a summer orchard in the coziest way.
  • It is astonishingly simple: one bowl, one dish, layers of flavor you would never expect from store-bought dough.
02 -
  • The one time I didn’t drain the peaches well, the bottom turned out more like peach soup than cobbler—so trust me, draining is key.
  • Switching to fresh or frozen peaches changed everything: the bright flavor made the dessert taste like pure summer.
03 -
  • Letting the casserole rest before serving keeps the layers distinct and makes scooping easier.
  • Ration the icing for a crosshatch drizzle—it makes the dish look (and taste) bakery-level special.
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