Description
Tender cinnamon roll pieces baked with peach pie filling and cinnamon butter, then finished with icing.
Servings: 8
Prep: 10–15 minutes
Bake: Approximately 35–45 minutes, allowing longer if needed
Rest: 5–10 minutes
Total: Approximately 50–70 minutes
Oven: 350°F
Dish: 9 × 13 inches
Ingredients
Scale
- 2 cans refrigerated cinnamon rolls, 12.4 ounces each, with icing
- 1 can peach pie filling, 21 ounces
- 4 tablespoons unsalted butter, melted
- ¼ cup packed brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons caramel sauce, optional
Instructions
- Heat the oven to 350°F. Lightly grease a 9 × 13-inch baking dish.
- Separate rolls and reserve icing. Cut each roll into quarters and distribute evenly in the dish.
- Chop large peach slices and spoon filling evenly over the dough.
- Mix butter, brown sugar, cinnamon, vanilla, and salt. Drizzle over the casserole and redistribute gently.
- Bake approximately 35–45 minutes, until the dough is cooked through, including pieces beneath the filling. Tent with foil if the top browns early and continue baking as needed.
- Rest 5–10 minutes. Prepare icing according to its package directions and drizzle over the warm casserole.
- Add optional caramel and serve warm.
Storage: Refrigerate promptly and use within 3–4 days. Freeze portions for up to 2 months for quality. Reheat leftovers to 165°F.
Little tip: Check a cinnamon roll piece from the middle beneath the peaches. A golden surface and bubbling filling do not necessarily mean the dough underneath is finished.