Peach Cobbler Cinnamon Roll Casserole (Print View)

Cinnamon rolls and peaches baked together for a warm, comforting dessert everyone will love.

# 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 - Reserved icing from cinnamon roll package
08 - 1/2 cup chopped pecans (optional)

# Directions:

01 - Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or non-stick spray.
02 - Cut each refrigerated cinnamon roll into four equal pieces. Reserve the included icing for finishing.
03 - In a large mixing bowl, combine the drained peach slices with brown sugar, ground cinnamon, and vanilla extract. Toss gently to evenly coat.
04 - Scatter half of the cinnamon roll pieces in an even layer at the bottom of the prepared baking dish. Spoon half of the peach mixture on top.
05 - Repeat with the remaining cinnamon roll pieces and the rest of the peaches. Drizzle the melted butter evenly over the casserole.
06 - Bake for 35 to 40 minutes, or until the cinnamon rolls are thoroughly cooked and golden brown.
07 - Allow the casserole to cool for 10 minutes. Drizzle the reserved icing evenly over the top, then sprinkle with chopped pecans, if using. Serve warm.

# Expert Advice:

01 -
  • This dish is practically foolproof, and the sticky cinnamon rolls transform brunch into a special event without extra work.
  • It’s the kind of dessert that will have friends hovering in the kitchen, waiting for the first scoop, because it’s impossible to resist the peach-cinnamon aroma.
02 -
  • If the peaches aren’t drained well, the bottom turns soggy instead of bubbly and golden — so take your time there.
  • I once tried to rush the cooling and the icing simply ran off, so wait those crucial 10 minutes before drizzling.
03 -
  • If you want a little extra caramelization, sprinkle raw sugar over the top right before baking.
  • The secret that never fails: cut the cinnamon rolls smaller so more syrup and peach flavor can seep in.
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