Cinnamon Roll Peach Cobbler
This easy peach cobbler recipe swaps the usual biscuit topping for pieces of refrigerated cinnamon roll dough, creating a swirled, cinnamon-sugar crust that is finished with the icing from the can. The juicy spiced peach filling bakes underneath a golden brown topping in under an hour for a dessert that tastes like it took much more effort.
Equipment
- 9x13 inch ceramic baking dish
- Glass mixing bowls
- Silicone whisk - Helps stir the cornstarch into the filling without lumps.
- Sharp Knife or Kitchen Shears - For cutting the cinnamon rolls into pieces.
- Aluminum foil - For covering the pan during the first half of baking.
Ingredients
- 6 cups peaches - about 900g, sliced, peeled, fresh or thawed frozen (about 6-7 medium peaches, or two 29oz/822g cans well drained)
- ⅔ cup granulated sugar - 135g; use ⅓ cup/65g if your peaches are packed in syrup
- 2 tablespoons cornstarch - 16g
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons fresh lemon juice - 30ml
- 2 tablespoons unsalted butter - 28g, cut into small pieces
- 1 teaspoon pure vanilla extract - 5ml
- ¼ teaspoon salt
For the Topping
- 2 cans refrigerated cinnamon rolls with icing - 12.4 oz/351g each, 8 count size
- ¼ cup chopped pecans - 28g, optional
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with butter or nonstick spray.
- If using fresh peaches, peel and slice into ½-inch wedges. If using frozen, thaw completely, drain, and blot dry. If using canned, drain well and pat dry.
- In a medium saucepan over medium heat, combine peaches, sugar, cinnamon, nutmeg, lemon juice, and salt. Cook for 5-7 minutes until the peaches release their juices and bubble around the edges.
- In a small bowl, stir cornstarch with 2 tablespoons of cold water until smooth. Pour into the peach mixture and cook for 1-2 more minutes, stirring constantly, until thickened.
- Remove from heat and stir in butter and vanilla until melted. Pour the thickened peach filling into the prepared baking dish and spread evenly.
- Open both cans of cinnamon rolls and set the icing packets aside. Cut each cinnamon roll into 4 to 6 pieces and place them in a bowl, separating them gently.
- Scatter the cut cinnamon roll pieces evenly over the peach filling, leaving small gaps. Sprinkle with pecans if using. Gently press the dough pieces into the filling.
- Cover the baking dish loosely with foil and bake for 20 minutes. Remove foil and bake for another 15-20 minutes, until the cinnamon rolls are golden and cooked through.
- Remove from the oven and let rest for 5-10 minutes. Warm the reserved icing packets if desired and drizzle evenly over the warm cobbler. Serve.
Notes
- Cover the pan for the first half of baking: This traps steam so the dough cooks through before the top browns too much, preventing doughy centers.
- Don't skip draining canned or frozen peaches: Extra liquid dilutes the cornstarch and will leave a thin, watery filling.
- Space the dough pieces out: Cinnamon roll pieces piled on top of each other will stay gummy where they touch.
- Use a thermometer for doneness: An instant-read thermometer inserted into the thickest piece of dough should read about 190°F (88°C).
- Let it rest before serving: Five to ten minutes lets the filling settle into a scoopable texture.
- Warm the icing before drizzling: Warm icing spreads into the cracks of the dough and over the peaches better than cold icing.
- Taste your peaches before adding sugar: Very ripe, sweet peaches need less added sugar than firmer or slightly underripe ones.
- Assembling ahead: The unbaked cobbler can be assembled and frozen for up to 1 month. Bake from frozen at 350°F for about 40 minutes covered, then 15-20 minutes uncovered.
Nutrition
Serving: 1servingCalories: 310kcalCarbohydrates: 52gProtein: 3gFat: 11gSaturated Fat: 4gSodium: 420mgFiber: 2gSugar: 35g
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