Cinnamon Roll Peach Cobbler Skillet…. a mixture of fresh peaches, cinnamon, sugar and vanilla, poured over a crust of refrigerated cinnamon rolls in a cast iron skillet and baked.
Our local farm stand has so many fresh peaches this time of year, and my family loves them. My grandchildren enjoy being in the kitchen with me and learning to cook. I teach them some easy recipes, as well as family ones, so this cobbler was created. They love everything with the cinnamon rolls, so this recipe for Cinnamon Roll Peach Cobbler Skillet scored high with the little ones.
This dessert reminded me of a combination of monkey bread and peach cobbler. Nothing beats the taste of warm peaches and a baked crust. It looks so rustic baked in the cast iron skillet.
HOW TO MAKE CINNAMON ROLL PEACH COBBLER SKILLET:
Ingredients List:
4 cups peaches, sliced (fresh or frozen)
granulated sugar
ground cinnamon
water
vanilla extract
1 can (12.4oz/8 count) Pillsbury refrigerated cinnamon rolls with icing
pecans, chopped (I use praline or honey roasted for extra flavor)
Preheat oven to 350 degrees F. Spray a 10 inch cast iron skillet with no stick cooking spray.
Combine the peaches, sugar, cinnamon, and water in a medium size saucepan. Bring to a boil, reduce heat to low, and simmer for 6 minutes, stirring frequently. Remove from the heat and stir in the vanilla.
Open the can of cinnamon rolls and separate. Set can of icing aside. Cut each roll into 4 pieces. Arrange the rolls evenly to cover the bottom of the skillet, cinnamon side up.
Spoon the peaches and syrup evenly over the rolls.
Bake for 30-35 minutes, until rolls are baked and not doughy. DO NOT OVERBAKE. Remove from the oven and allow to set about 5 minutes.
Stir the icing and drizzle over the cobbler. Sprinkle the nuts over the top. Serve warm. Serves 4-6
CINNAMON ROLL PEACH COBBLER SKILLET
Ingredients
- 4 cups peaches sliced (fresh or frozen)
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup water
- 1 teaspoon vanilla extract
- 1 can 12.4oz/8 count Pillsbury refrigerated cinnamon rolls with icing
- 1/3 cup pecans chopped (praline or honey roasted are great)
Instructions
- Preheat oven to 350 degrees F. Spray a 10 inch cast iron skillet with no stick cooking spray.
- Combine the peaches, sugar, cinnamon, and water in a medium size saucepan. Bring to a boil, reduce heat to low, and simmer for 6 minutes, stirring frequently. Remove from the heat and stir in the vanilla.
- Open the can of cinnamon rolls and separate. Set can of icing aside. Cut each roll into 4 pieces. Arrange the rolls evenly to cover the bottom of the skillet, cinnamon side up.
- Spoon the peaches and syrup evenly over the rolls.
- Bake for 30-35 minutes, until rolls are baked and not doughy. DO NOT OVERBAKE. Remove from the oven and allow to set about 5 minutes.
- Stir the icing and drizzle over the cobbler. Sprinkle the nuts over the top.
- Serve warm. Serves 8
Notes
This post was shared on Sweet Little Bluebird Weekend Potluck.
Some other recipes to make using refrigerated biscuits are:
Caramel Banana-Nut Breakfast Rolls
Mascarpone Filled Cranberry Walnut Rolls
