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Cinnamon Roll Peach Cobbler Recipe

Cinnamon Roll Peach Cobbler

Steven
Sweet, syrupy peaches bubble underneath pillowy spirals of spiced dough, and the whole thing gets finished with a drizzle of cream cheese icing the moment it leaves the oven. This easy dessert combines two favorites with minimal prep and maximum reward.
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Prep Time 10 minutes
Cook Time 42 minutes
Total Time 52 minutes
Course Dessert
Cuisine American
Servings 10 servings
Calories 365 kcal

Equipment

  • 9x13-inch (23x33 cm) baking dish - glass or ceramic preferred for even baking
  • Large mixing bowl
  • Silicone spatula - or large wooden spoon
  • Measuring cups
  • Measuring spoons
  • Can opener
  • Sharp kitchen knife - or kitchen scissors for cutting dough
  • Fine-mesh strainer - for draining peaches
  • Wire cooling rack
  • Aluminum foil - optional, for tenting if needed

Ingredients
  

  • 2 cans sliced peaches - 15 oz / 425g each, in juice or light syrup, drained
  • 1/4 cup light brown sugar - 50g, packed
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon juice - about half a lemon, or bottled
  • 2 tablespoons unsalted butter - 28g, cut into small pieces

For the Cinnamon Roll Topping

  • 2 tubes refrigerated Grands cinnamon rolls with icing - 17.5 oz / 496g each, icing packets reserved for later

Instructions
 

  • Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with non-stick spray or butter. Set aside.
  • Drain canned peaches thoroughly in a strainer for 2 minutes. Cut large slices into bite-sized pieces about 1 inch long. Pat dry with paper towels.
  • In a large bowl, combine drained peaches with brown sugar, cornstarch, cinnamon, nutmeg, vanilla, and lemon juice. Stir until evenly coated.
  • Pour peach mixture into prepared baking dish and spread evenly. Scatter butter pieces over the top.
  • Open cinnamon roll tubes and peel rolls apart. Cut each roll into 4 pieces. Arrange pieces cut-side up over filling in a single layer, pressing gently to contact the filling.
  • Bake on center rack for 38-45 minutes until tops are deep golden brown and a toothpick inserted into the center of a roll comes out clean.
  • Let rest for 5 minutes. Drizzle reserved icing generously over the warm cobbler. Serve immediately.

Notes

  • Drain peaches thoroughly: Even a small amount of extra liquid can result in a watery filling. Drain for at least 2 minutes and pat dry.
  • Use Grands cinnamon rolls: The 17.5 oz tubes are essential. Smaller 12.4 oz rolls tend to over-bake before the filling is set.
  • Don't skip the rest step: Letting the cobbler rest for 5 minutes before icing prevents the icing from pooling at the bottom.
  • Fresh peaches: Use 4 cups (about 6 medium) peeled, pitted, and sliced. Add 1 extra teaspoon cornstarch to account for higher moisture.
  • Frozen peaches: Thaw completely and pat very dry before using. Add 1 extra teaspoon cornstarch.
  • Check doneness early: Start checking at 35 minutes since ovens vary. Use the toothpick test, not just color.
  • Tent with foil: If tops brown too quickly, loosely cover with foil during the last 10-15 minutes of baking.
  • Make ahead: Prepare peach filling up to 24 hours ahead and refrigerate. Add dough just before baking and add 5-7 minutes to bake time.
  • Storage: Refrigerate covered for up to 4 days. Reheat individual portions in the microwave or the whole pan in a 300°F oven.
  • Freezing: Freeze baked cobbler (without icing) for up to 2 months. Wrap tightly and add fresh icing after reheating.
Keyword canned peach recipe, cinnamon roll dessert, easy peach dessert, peach cobbler, summer dessert