Our Pillsbury cinnamon roll peach cobbler recipe with canned peaches and frosting is the best breakfast hack! If you loved our Peach Cobbler with Cake Mix this is another tweak using the same fruit in a more pull apart bread way.
Peach cobbler with cinnamon rolls just doesn’t get any easier than that. Typically this word means there’s a crumble on top of a cake but we are thinking outside the box this time. Use Pillsbury refrigerated or frozen rolls slightly defrosted before slicing for the bottom layer.
This one reminds me of our Dump Peach Cobbler in the way that you toss this and that together, layer, bake and enjoy. It isn’t a cake texture though this time and you wouldn’t even need a fork. Finger food is how my girls’ love to enjoy this one right out of the pie plate after a meal or on a Sunday morning.
It is great Canned Cinnamon Roll Recipe during the Winter months too when fresh fruit isn’t as readily available and expensive. Makes a great frozen peaches recipe as they release all their juices as they bake turning it into a sauce that coats the biscuits to make it moist and ooey gooey.
It is sort of like an Easy Monkey Bread with fruit except baked in a pie plate instead of a bundt pan. With just roll it serves about 4 people and we never ever have any leftovers. With the other it is a bit too much to enjoy in one sitting and doesn’t save really well, is definitely better fresh.
If you did want to make this larger version you would need to follow our apple monkey bread recipe, dice the frozen slices and follow those directions from there. That takes longer to bake since you are essentially tripling the amount of dough that needs to be baked, but wonderful nontheless.
Cinnamon Roll Peach Cobbler with Canned Peaches
As for the fruit you can use drained canned peaches just like we did when we made our Peach Cobbler Egg Rolls. In this case you want to drain them free of juice and it will be sweeter since we do add some sugar.
Can you use frozen peaches?
Yes, and I do recommend that you do use this for a few reasons. Frozen will stay firmer and it won’t be as sweet since the fruit isn’t initially coated in sugary liquid. The choice depends on whether you want the fruit to stay a bit firmer in the end when served
I added some light brown sugar which adds to the sweetness and goo inside of the dish. You could use a sugar-free substitute for this if needd.
And cornstarch or arrowroot flour (gluten free choice) allows the sauce to thicken
Can you use frozen cinnamon rolls?
The fastest way to make this is to use a can of cinnamon rolls, regular size. In the event that you wanted to use Rhodes frozen cinnamon rolls that would work but you would have to thaw them first before slicing which takes about 40 minutes so you can slice them but yes that is possible.
If you were making this as a Rhodes Cinnamon Rolls Recipe you would need to set them out on a piece of wax or parchment paper for about 45 minutes. This will give them time to defrost just enough so they are still firm a bit but can be quartered into 4 pieces each. They will be stickier but works just the same with the rest of the steps.
1 pie pan is what we used, a 8×8″ square pan would work just as well. I would spray the inside for easier cleanup and so it doesn’t stick.
How Long to Bake Cinnamon Roll Peach Cobbler
You first want to bake covered with foil for 20 minutes to get everything tender and the flavors to permeate together. Then to get the top browned and allow the rolls to rise fluffier you then remove the foil for the last 15 minutes or so = 35 minutes or so.
Frosting
In the event that your tubes don’t come with frosting you can top with a scoop of vanilla ice cream or make your own with powdered sugar, a splash of vanilla extract and enough milk to thin it out.
Another variation we made of this is our Fruit Cobbler with Biscuits dessert recipe.
Cinnamon Roll Peach Cobbler Recipe
Equipment
- 1 pie pan
Ingredients
- 2 cup peaches, frozen, or canned that has been drained
- 1 can cinnamon rolls, refrigerated or frozen cinnamon rolls thawed, cut into fourths
- 1/4 cup brown sugar
- 1 tbsp cornstarch
Instructions
- Preheat your oven to 350 degrees F. In a large bowl, toss together the peaches, brown sugar and cornstarch. Pour the peach mixture into a prepared baking dish. (I used a 9 inch pie pan, sprayed with nonstick cooking spray).
- Open the canned cinnamon rolls and cut them into quarters. Reserve the frosting for later. Place the cut cinnamon rolls on top of the peaches.
- Cover the pan with foil and bake for 20 minutes. Remove foil and bake for another 15-20 minutes, or until lightly browned and bubbly. Carefully remove the pan from your oven and drizzle with the frosting.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
To make this as Slow Cooker Cinnamon Rolls you toss fruit in this same way. No need to slice rolls, just set right inside the pot on the bottom with the coated peaches right on top. Follow temp and timing listed in this post here to make this way.
We have made a Crockpot Peach Cobbler with Cake Mix version too that uses canned fruit
How to save leftovers
Store leftovers (once cooled) with plastic wrap over the top of the dish and keep in the fridge. When you reheat it is best if you add a bit more frosting to the top or a tsp of maple syrup will make it more tender too with the added heat.
If you don’t have time for homemade cinnamon rolls this one will be a huge hit!! Swap out different fruits that you find on sale or your favorites. You could even mix a few if you wanted to. Jump to recipe card below to get started and let us know what you think.
