32ouncesfrozen peach slicesthawed and drained (about 6 cups)
½cupgranulated sugar
1tablespooncornstarch
½teaspoonground cinnamon
17 ½ouncepackage refrigerated cinnamon rolls5 count large cinnamon rolls
½cuppowdered sugar
½teaspoonpure vanilla extract
1 to 2tablespoonsmilk
Instructions
Preheat the oven to 350°F, and lightly grease a 2.5 quart baking dish.
In a large mixing bowl, combine the peach slices, sugar, cornstarch, and cinnamon. Pour the peach mixture into the baking dish.
32 ounces frozen peach slices, ½ cup granulated sugar, 1 tablespoon cornstarch, ½ teaspoon ground cinnamon
Cut the cinnamon rolls into fourths and place them in an even layer over the top of the peaches. Cover the baking dish with aluminum foil, and bake for 20 minutes. Remove the foil, and bake for an additional 20 to 25 minutes or until the cinnamon rolls are lightly browned and the center is set.
17 ½ ounce package refrigerated cinnamon rolls
While the cobbler bakes, make the icing. In a small bowl, combine the powdered sugar, vanilla, and milk.
½ cup powdered sugar, ½ teaspoon pure vanilla extract, 1 to 2 tablespoons milk
Remove the cobbler from the oven and allow it to cool until just warm before icing.
Serve warm with vanilla ice cream (optional).
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of about 1-cup of the cinnamon roll peach cobbler. Actual calories will vary.*Leftovers can be stored in a sealed container, in your fridge, for up to 3-days.