Cinnamon Roll Peach Cobbler Recipe – This decadent dessert combines the most irresistible goodies ever created: peach cobbler and cinnamon rolls! Sweet, juicy peaches are topped with buttery cinnamon and baked to golden perfection. What a tasty way to upgrade a classic!
I love cobbler because it’s fast, easy, and soul-satisfying! Plus, cobbler is a great way to enjoy fresh fruit in season. But when I added homemade cinnamon rolls on top instead of the classic cobbler biscuits, I was 100% addicted. Two delicious classics come together to create one sinfully scrumptious treat!
So grab a cup of chai tea latte and enjoy this easy-to-make dish. Enjoy it as a hearty breakfast or topped with whipped cream for a decadent dessert. This stress-free treat is a breeze for a soul-satisfying comfort food! 😊
Cinnamon Rolls in Peach Cobbler?
Yes, please! Traditional peach cobbler has a biscuit topping, so why not give this deliciousness an upgrade with cinnamon rolls? Cinnamon is already a star ingredient in peach cobbler. So, when you add cinnamon buns, you take summer goodness over the top.
Recipe Ingredients
- Peaches – Fresh peaches give this dessert its sweet, tangy flavor and vibrant color.
- Sauce – Sugar extracts the juice from peaches for a beautiful sauce. Cornstarch thickens it, and cinnamon, nutmeg, and vanilla give it the perfect flavor.
- Cinnamon Roll Dough – I used a store-bought can of refrigerated cinnamon roll dough, but you can make homemade cinnamon roll dough.
- Glaze – Milk, powdered sugar, and vanilla combine to create a silky glaze for the perfect finishing touch!
How to Make Cinnamon Roll Peach Cobbler
- Preheat oven to 350°F (180℃). Lightly grease a 9×12 baking dish; set aside.
- Cook Peaches – Cook the sliced peaches, sugars, salt, cornstarch, cinnamon, nutmeg, salt, and vanilla extract in a small saucepan over medium heat. Stir often until the sugar dissolves and the peaches release their juice, 5-7 minutes. Remove the pan from the heat and set aside to cool for a few minutes. (Photos 1-3)
- Pour the warm peach mixture into the baking dish. (Photo 4)
- Top – Separate cinnamon rolls, cut each slice into six pieces and arrange them in a single layer over the top of the peaches. (Photos 5-6)
- Bake – Cover your baking dish with aluminum foil. Bake for 40-45 minutes until the cinnamon rolls are lightly brown and the center sets. Take the foil off about 20 minutes before the end of the baking time so the cinnamon rolls can brown.
- Make Glaze – While the cobbler bakes, make the glaze. Mix the powdered sugar, vanilla, and milk in a small bowl until smooth.
- Cool – Take the cobbler out of the oven and let it cool for about 10 minutes or until warm to the touch.
- Serve – Glaze peach cobbler and serve warm with vanilla ice cream if desired. Enjoy!
Recipe Variations
- Fruit Swap – Replace the peaches with other fruits that are in season, such as strawberries, cherries, or apples.
- Fruit Add-Ins – Throw in a handful of fresh blueberries or raspberries with the peaches for one-of-a-kind flavor combinations.
- Lemon – Add a squeeze of lemon juice into the peach mixture to enhance flavor.
- Go Nuts! – Chop some pecans, English walnuts, or almonds and sprinkle them on the cinnamon roll dough for extra texture.
Tips and Tricks
- If your peaches are so juicy the filling is still runny, make a cornstarch slurry (a tablespoon of cornstarch with a tablespoon of water) and gradually pour it into the peaches while stirring. Keep simmering until the filling reaches the desired consistency.
- Ripe peaches make the tastiest cobbler. They have a beautiful dark yellow color and give off a sweet aroma. They should still be slightly firm to the touch, but the flesh should have a bit of give to it.
- Place the cobbler under the broiler for a minute or two after baking to get a toasty, golden-brown color on top. But remember to keep your eye on it so it doesn’t burn!
Make-Ahead Instructions
Making the entire cobbler ahead will end up with soggy cinnamon rolls. However, you can prepare the peach filling and refrigerate it for 3-4 days or freeze it for 3-4 months. Then, pop the cinnamon rolls out of the can, cut them up, top the cobbler filling, and bake. Easy peasy!
Serving and Storage Instructions
This hot and bubbly cinnamon roll peach cobbler is awesome with a big ol’ scoop of vanilla ice cream or whipped cream! But I also love to indulge in the leftovers the next day as a breakfast treat!
Store leftover cobbler in an airtight container in the refrigerator for up to five days. Or freeze it for up to three months in a freezer-safe container.
Reheat small portions in the microwave or reheat the whole thing in a baking dish in a 350℉ (180℃) oven for 15-20 minutes.
FAQs
This one is totally the baker’s choice! I leave the skins on since they give the cobbler a rich, peachy color and save time. But you can peel them if you like; I won’t tell! 😉
Nothing beats fresh peaches, but they may not season. So feel free to use canned or frozen peaches; your cobbler will be delicious! Use the juice from the canned peaches for the sauce if you go that route.
It’s done when the fruit mixture bubbles up through the cinnamon rolls, and the rolls are golden brown on top. You can also insert a toothpick into the center of the cinnamon rolls, and if it comes out clean, you’re good to go.
What to Serve With Cinnamon Roll Peach Cobbler
This sweet treat is always a hit at summer cookouts! It’s the perfect finish to chicken kabobs and grilled salmon patties with a fresh avocado corn salad.
Top it off with a scoop of vanilla ice cream or a cloud of homemade whipped cream for a mouthwatering finishing touch.
More Tantalizing Cobbler Recipes to Try
- Strawberry Cobbler
- Apple Cobbler
- Pecan Pie Cobbler
- Peach Cobbler Pound Cake
- Easy Peach Cobbler
- Peach Cobbler Egg Rolls
Cinnamon Roll Peach Cobbler
Ingredients
Cobbler
- 6-8 large peaches, pitted and sliced
- ½ cup (100g) granulated sugar
- 2 tablespoons (20g) cornstarch
- 2 teaspoons (17g) ground cinnamon
- ½ teaspoon (1g) ground nutmeg
- ¼ teaspoon (1.5g) salt
- 1 teaspoon (5ml) vanilla extract
- 1 can refrigerator cinnamon roll dough
Glaze
- 1-2 tablespoons (15-30ml) milk
- ½ cup (50g) powdered sugar
- ½ teaspoon (2.5ml) vanilla extract
Instructions
- Preheat oven to 350°F (180℃). Lightly grease a 9"x12" baking dish; set aside.
- Next, cook the sliced peaches, sugars, salt, cornstarch, cinnamon, nutmeg, salt, and vanilla in a pan over medium heat. Stir often until the sugar dissolves and the peaches release their juice, 5-7 minutes. Remove from heat and set aside to cool for a few minutes.
- Pour the warm peach mixture into the baking dish.
- Separate cinnamon rolls, cut each slice into six pieces and arrange them in a single layer over the top of the peaches.
- Cover the baking dish with aluminum foil and bake for 40-45 minutes, or until the cinnamon rolls are lightly brown and the center sets. Take the foil off about 20 minutes before the end of the baking time.
- While the cobbler bakes, make the glaze. Mix the powdered sugar, vanilla, and milk in a small bowl until thoroughly combined and smooth.
- Remove the cobbler from the oven and allow it to cool for about 10 minutes or until warm to the touch.
- Glaze peach cobbler and serve warm with vanilla ice cream if desired. Enjoy!
Tips & Notes:
- If your peaches are so juicy the filling is still runny, make a cornstarch slurry (a tablespoon of cornstarch with a tablespoon of water) and gradually pour it into the peaches while stirring. Keep simmering until the filling reaches the desired consistency.
- Ripe peaches make the tastiest cobbler. They have a beautiful dark yellow color and give off a sweet aroma. They should still be slightly firm to the touch, but the flesh should have a bit of give to it.
- Place the cobbler under the broiler for a minute or two after baking to get a toasty, golden-brown color on top. But remember to keep your eye on it so it doesn’t burn!
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
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