Cinnamon Roll Peach Cobbler combines frozen cinnamon rolls baked over a fresh peach filling for an easy, crowd-pleasing summer dessert. Finish with the included cream cheese frosting for a decadent touch.
Breakfast or Dessert?
This cinnamon roll peach cobbler uses fresh peach pie-style filling topped with pieces of cinnamon roll dough instead of a traditional cake or biscuit topping. It’s versatile enough to serve as dessert or as a special breakfast treat the next morning.
Cinnamon Roll Peach Cobbler
This recipe adapts a simple peach pie filling and pairs it with store-bought cinnamon rolls for a shortcut that still delivers rich, homemade flavor. The cinnamon rolls add warmth and structure without heavily spicing the fruit itself, keeping the peaches bright and juicy.
Ingredients
For the peach filling and topping you will need:
- Fresh peaches – Preferable for best texture and flavor; frozen or canned peaches can be used if needed.
- Granulated sugar – Sweetens the filling.
- Cornstarch – Thickens the peach juices so the filling isn’t runny.
- Lemon juice – Brightens the fruit flavor.
- Cinnamon – A small amount for subtle warmth in the filling.
- Rhodes AnyTime!® Cinnamon Rolls – Use a box of frozen cinnamon rolls (includes cream cheese frosting packet) to top the fruit.
These yeast-based cinnamon rolls give a real bread-like texture and cinnamon flavor, and because they’re pre-made they cut preparation time significantly.
How to Make Cinnamon Roll Peach Cobbler
- Preheat the oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish.
- Peel, core, and slice peaches into roughly 3/4-inch pieces. Place the slices in a large bowl.
- Add granulated sugar, cornstarch, lemon juice, and 1/4 teaspoon ground cinnamon to the peaches; stir to coat. Pour the peach mixture into the prepared baking dish.
- Open the cinnamon roll package and cut each roll into fourths so the dough pieces distribute evenly over the fruit. (Let rolls sit at room temperature 15–20 minutes if they are too firm to cut.)
- Arrange the cinnamon roll pieces in a staggered pattern on top of the peaches.
Baking and Topping
Cover the pan with foil and bake at 350°F for 25 minutes. Remove the foil and bake an additional 25 minutes, or until the peach filling is bubbling and the cinnamon roll pieces are golden brown and fully baked where they touch the fruit. Total bake time is about 50–60 minutes depending on your oven.
Warm the cream cheese frosting packet with your hands, snip off a corner, and drizzle the frosting over the warm cobbler. Serve while still warm for the best texture and flavor.
Storage and Tips
- To store: Cover the pan with foil. Keep at room temperature (68–72°F) for 2–3 days, or refrigerate for 4–5 days.
- To reheat: Microwave individual portions for 20–30 seconds, or rewarm in a 325°F oven until heated through.
- Using fresh peaches: Aim for 2½–3 pounds (about 6–8 peaches) to yield roughly 5 cups sliced.
- Frozen peaches: Thaw completely and drain excess juices before using.
- Canned peaches: Choose peaches packed in 100% juice, drain, and pat dry before assembling.
- Peach pie filling: You can substitute 1–2 cans of peach pie filling if preferred; adjust baking time as needed.
More Peach Desserts
If you enjoy this cobbler, try other peach desserts such as fresh peach pie, peach fritters, cream cheese peach cobbler, peaches and cream pie, or peach bars for more seasonal inspiration.
Cinnamon Roll Peach Cobbler
Ingredients
- 2½–3 lbs fresh peaches (about 6–8 peaches, about 5 cups sliced)
- ½ cup granulated sugar (100 g)
- 3 Tbsp cornstarch
- 1 Tbsp lemon juice
- ¼ tsp ground cinnamon
- 1 box (six rolls) Rhodes AnyTime!® Cinnamon Rolls (includes cream cheese frosting)
Equipment
- Cutting board and knife
- Mixing bowl
- 9-inch square baking dish
Instructions
- Preheat oven to 350°F. Lightly grease a 9×9-inch baking dish.
- Peel, core, and slice peaches into 3/4-inch pieces. Combine peaches with sugar, cornstarch, lemon juice, and cinnamon. Pour into the prepared dish.
- Open cinnamon roll package and cut each roll into fourths. Arrange pieces over the peaches.
- Cover with foil and bake 25 minutes. Remove foil and bake another 25 minutes or until the filling bubbles and rolls are golden where they touch the fruit (total 50–60 minutes).
- Warm the included cream cheese frosting packet, snip a corner, and drizzle over the warm cobbler. Serve immediately.
Notes
- Storage: Cover with foil and keep at room temperature for 2–3 days or refrigerate 4–5 days.
- Reheat: Microwave individual servings 20–30 seconds or warm in the oven.
- Frozen/canned peaches: Thaw and drain or drain and pat dry before using.
- Pie filling: Substitute 1–2 cans of peach pie filling if desired and adjust bake time as needed.
Nutrition
Disclaimer: Nutritional values are estimates.
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