Peach Cobbler Cinnamon Roll Casserole

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PREP TIME: 20 MIN

BAKE TIME: 25 MIN

TOTAL TIME: 45 MIN

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Fun hack on the canned cinnamon rolls these will make a morning so cozy and delicious!

Ingredients

Peach Cinnamon Roll Casserole

• 1 Can Grand Cinnamon Rolls
• 4 Tbsp Unsalted Melted Butter
• 1/2 Cup Heavy Cream
• 1 Egg
• 1 Tsp Vanilla Extract
• 4 Tbsp Brown Sugar
• 2 Tbsp flour
• 2 Tbsp Granulated Sugar
• 2 Tsp Cinnamon
• Store Bought Caramel Sauce(I like Smuckers)

Peach Filling

• 2 Large Peaches(Sliced)
• 3 Tbsp Brown Sugar
• 1 1/2 Tbsp Fresh Squeezd orange Juice)
• 1 Tbsp Granulated Sugar
• 1/2 Tsp Cinnamon
• 1/8 Tsp Nutmeg
• 1/2 Tbsp Corn Starch
• 1/2 Tbsp Water

  Icing

  • Icing that comes with can
  • 1 Cup Powdered Sugar
  • 3 Tbsp Half & Half
  • 1/2 Tsp Vanilla

Instructions

1. Prepare 10' Pie Pan or Cast Iron Pan by greasing with melted butter.
2. Preheat oven to 350F
3. Begin by making the peach filling by adding the peaches, sugars,spices and orage juice into a pan on medium heat allowing to cook until they begin to bubble about 4 minutes.
4. Once it begins to bubble give it a stir and allow to cook for 1 minute.
5. Once they are on a good simmer add the set aside water to the cornstarch and mic=x so it combines.
6. Add the mixture to the peaches and mix.
7. Once the peaches thicken remove from the heat and place in a heat safe bowl.
8. Next, mix the sugars and cinnamon together until well combined and split in half in separate bowls and set one aside.
9. Split the melted butter in half in separate bowls and set one aside.
10. In a bowl add one half of the melted butters, egg, heavy cream, vanilla extract,one of the half of the sugar mixture and flour. Mix until well combined.
11. Cut each cinnamon roll into 4 slices.
12. Add the cinnamon rolls into the wet mixture and move around until they're fully soaked.
13. Add the peaches into the wet cinnamon rolls and move around to mix.
14. Next, place the cinnamon rolls and the wet mixture to the 10" pan.
15. Add the butter and cinnamon sugar we had set aside together and mix until well combined.
16. Pour the wet cinnamon sugar mixture over the top of the cinnamon rolls.
17. Bake for 25-30 minutes or until it is golden brown and set.
18. Allow it to cool down but not completely.
19. During the time the casserole cools make the icing by adding all of the icing ingredients together and mixing until combined.
20. Pour over the warm cinnamon roll casserole.
21. In a microwave safe bowl add 1/4 Cup of the caramel sauce and microwave in 15 second intervals.
22. Once the caramel is runny pour it over the glaze on top of the cinnamon rolls.
23. Enjoy!

TIPS

Make sure all the ingredients are room temp so that the custard comes together smoothly. Refrigerate left overs for 3-5 days covered.
1. Share your pics with me on social media! #sweetmelibakery