Cinnamon Roll Peach Cobbler ! You should really make this recipe! It’s NATIONAL PEACH COBBLER DAY!! I don’t know who makes up these holidays, there are SO MANY I can’t keep up… and I shouldn’t. This month alone we have Caramel Day, Cheese Ball Day and Blueberry Pie Day. National Zucchini Bread Day is this month too, that’s actually a good one, I’m going to have to develop a recipe for that one.
Peach season hasn’t started yet but that’s ok, were going to celebrate anyway. I’m using frozen peaches as well as frozen pineapple and mango but you can use only peaches if you like. I have no problem using good quality frozen fruit when fresh isn’t available. It’s a smart way to save Summer’s bounty and it saves a lot of elbow grease in the kitchen. I think frozen fruit keeps its texture better than canned fruit.
I cook the frozen peach mixture in a cast iron skillet on the stove top for a few minutes to speed up the cooking process. If I baked the peaches straight from frozen it would take at least twice as long to cook.
I wanted to do something a little different so I ditched the traditional biscuit cobbler topping and opted for cinnamon rolls instead. You could make the cinnamon rolls from scratch (that would be AWESOME! Can you imagine how delicious this would be with this Bacon Cinnamon Roll recipe from Premeditated Leftovers? AMAZING. I’d place the rolls on top of the peaches after the rolls rise) but I used a good old can of refrigerated cinnamon roll dough. That makes this a quick and easy recipe that you can get on the table without too much trouble.
Cinnamon Roll Peach Cobbler #recipe
- 8 cups frozen sliced peaches or a combination of peaches pineapple and mango
- 3/4 cup raw sugar or light brown sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 2 tablespoons bourbon adjust this amount to your taste or 1 tablespoon vanilla extract
- 2 tablespoons of butter
- 1 eight count package of cinnamon rolls with icing
- Pre heat your oven to 400 degrees
- Place the frozen sliced peaches, pineapple and mango in a large bowl
- Add sugar, corn starch, salt and bourbon (or vanilla) and stir to combine
- Melt butter in the cast iron skillet
- Add the fruit mixture to the skillet and bring to a simmer
- Stir and let simmer for 8 minutes
- Separate the cinnamon rolls and place on top of the peach mixture
- Bake the cobbler for 20 minutes or until all the fruit is hot and the biscuits are brown
- Spread the icing on top of the cinnamon rolls and serve
Cinnamon Roll Peach Cobbler