Peach Cobbler Cinnamon Roll Casserole (Printable)

Buttery cinnamon rolls meet juicy peaches in a golden, comforting dessert. Perfect warm, crowned with icing.

# Components:

→ For the Casserole

01 - 2 cans refrigerated cinnamon rolls with icing (8 oz each)
02 - 2 cans sliced peaches in syrup, drained (15 oz each)
03 - 1/4 cup packed brown sugar
04 - 1 teaspoon ground cinnamon
05 - 1/2 teaspoon vanilla extract
06 - 2 tablespoons unsalted butter, melted

→ For Topping

07 - Icing from cinnamon roll package
08 - 1/2 cup chopped pecans (optional)

# Directions:

01 - Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
02 - Quarter each cinnamon roll and set icing aside for later use.
03 - In a large bowl, gently combine drained peach slices with brown sugar, ground cinnamon, and vanilla extract.
04 - Arrange half of the cinnamon roll quarters evenly in the prepared baking dish. Distribute half the peach mixture over the cinnamon rolls.
05 - Repeat layering with remaining cinnamon roll pieces and peach mixture, then drizzle melted butter over the top.
06 - Bake for 35 to 40 minutes or until cinnamon rolls are golden brown and cooked through.
07 - Allow casserole to cool for 10 minutes. Drizzle reserved icing over the surface and sprinkle with chopped pecans if desired.
08 - Serve warm, plain or accompanied by vanilla ice cream if preferred.

# Expert Advice:

01 -
  • This casserole tastes like a cinnamon roll hug with a surprise of juicy peaches in every bite.
  • It comes together ridiculously fast, and you can sneak in a shortcut or two without anyone guessing.
02 -
  • Once I failed to drain the peaches fully and ended up with a soggy bottom—don’t skip this step.
  • Stirring the icing before drizzling makes it easier to pour just where you want it.
03 -
  • Letting the casserole cool for ten minutes keeps the servings neat but still melty inside.
  • Gently lifting the first serving with two spatulas avoids collapse—a trick from too many oops moments.
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