Ingredients
Scale
- 1 (12-ounce) tube refrigerated cinnamon rolls (with icing packet)
- 1 cup diced fresh or canned peaches, well drained
- 1/4 cup packed light brown sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon, divided
- 1 teaspoon cornstarch
- 1/2 teaspoon vanilla bean paste
Instructions
- Step 1: Preheat the oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish. In a small bowl, combine the diced peaches, brown sugar, 1/2 teaspoon of the ground cinnamon, and the cornstarch; stir until the peaches are evenly coated.
- Step 2: Unroll the refrigerated cinnamon roll dough (reserving the icing packet). Gently press the dough into a slightly larger rectangle on a lightly floured surface. Brush the surface evenly with the melted butter, then spoon the prepared peach mixture over the dough, leaving a small border along the edges.
- Step 3: Starting from a long edge, tightly roll the dough back into a log. Use a sharp knife or dental floss to cut the log into 8 equal slices. Place the rolls cut-side up in the prepared baking dish.
- Step 4: Bake for 18 to 22 minutes, or until the rolls are puffed, golden brown, and cooked through. Remove the rolls from the oven and allow them to cool in the pan for 5 minutes.
- Step 5: While the rolls cool slightly, prepare the glaze. Empty the reserved icing packet into a small bowl and stir in the vanilla bean paste and the remaining 1/2 teaspoon of cinnamon until smooth. Drizzle the glaze generously over the warm Peach Cobbler Cinnamon Rolls before serving.
Notes
- Store leftover rolls tightly covered at room temperature for up to two days for the best texture, or refrigerate them if keeping longer than that.
- To recapture that "fresh baked" feeling, reheat individual rolls in a toaster oven at 300°F (150°C) for about 5 minutes, or briefly in the microwave for 15-20 seconds if you are in a rush.
- For an ultimate dessert experience, serve these warm rolls topped with a generous scoop of vanilla bean ice cream or a dollop of fresh whipped cream.
- To prevent a soggy bottom and ensure the filling stays inside, make absolutely certain your diced peaches are thoroughly drained, especially if using canned fruit, before mixing them with the cornstarch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American