Peach Cobbler Cinnamon Bake (Print)

Juicy peaches and cinnamon rolls baked together for a warm, sweet, comforting dish with a hint of spice.

# Components:

→ Fruits

01 - 2 cans (15 oz each) sliced peaches in juice, drained
02 - 1/2 teaspoon ground cinnamon
03 - 1 tablespoon brown sugar (optional, for extra sweetness)

→ Cinnamon Roll Base

04 - 2 cans (8-count each) refrigerated cinnamon roll dough, with icing

→ Batter

05 - 3 large eggs
06 - 1/2 cup whole milk
07 - 2 teaspoons vanilla extract
08 - 1/4 teaspoon salt

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish.
02 - Drain peaches thoroughly and distribute evenly over the base of the baking dish. Sprinkle with ground cinnamon and brown sugar if using.
03 - Cut each cinnamon roll into quarters and arrange pieces uniformly over the peaches.
04 - In a medium bowl, whisk together eggs, whole milk, vanilla extract, and salt until smooth and homogenous.
05 - Pour the egg mixture evenly over the cinnamon roll quarters and peaches. Bake for 35 to 40 minutes until golden and set.
06 - Remove from oven and allow to cool for 10 minutes. Drizzle reserved icing over the top before serving.

# Expert Advice:

01 -
  • You get all the dreamy flavors of peach cobbler with the shortcut fun of cinnamon rolls—impossibly easy but impressively delicious.
  • This bake turns a crowd-pleasing classic into a shareable brunch treat or weeknight dessert, and it's nearly impossible to mess up.
02 -
  • Rushing to serve too soon leads to a messy scoop—the bake sets up noticeably if you wait those extra minutes!
  • Once, I forgot to drain the peaches fully and ended up with a soupy base; lesson learned—patting the fruit dry is crucial.
03 -
  • Arranging some cinnamon roll pieces cut-side up and others sideways makes for the crispiest tops and the gooiest centers.
  • A tiny pinch more salt in the custard brings out all the flavors—don’t skip it.
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