Cinnamon rolls bake with peaches for a dreamy, cozy dessert. Great for brunch or as a sweet, shareable dish.
# Components:
→ Casserole
01 - 16 ounces refrigerated cinnamon rolls with icing (2 cans, 8 oz each)
02 - 30 ounces sliced peaches in syrup, drained (2 cans, 15 oz each)
03 - 1/4 cup packed light brown sugar
04 - 1 teaspoon ground cinnamon
05 - 1/2 teaspoon vanilla extract
06 - 2 tablespoons unsalted butter, melted
→ Topping
07 - Icing from cinnamon roll packages
08 - 1/2 cup chopped pecans (optional)
# Method:
01 - Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Cut each cinnamon roll into quarters. Reserve included icing for final topping.
03 - Gently toss drained peach slices with brown sugar, ground cinnamon, and vanilla extract in a large mixing bowl.
04 - Arrange half of the cinnamon roll pieces evenly in the prepared baking dish, then top with half of the peach mixture.
05 - Add remaining cinnamon roll pieces and the rest of the peach mixture, distributing evenly.
06 - Drizzle melted butter over the layered mixture. Bake for 35 to 40 minutes, or until cinnamon rolls are cooked through and golden brown.
07 - Allow casserole to cool for 10 minutes. Drizzle reserved icing over the top, sprinkle with chopped pecans if desired, and serve warm. Optional: Pair with vanilla ice cream.
