Updated: Jan 4
So instead of making the typical peach cobbler, I switched the crust for cinnamon rolls with cream cheese frosting. Y’all know grandma’s recipe for that homemade crust takes awhile and if you mess it up the whole cobbler is ruined. We take that crust serious.
I used a 9x9 baking dish, if you want to use a bigger dish such as 9x13 be sure to double the recipe. First, melt a whole stick of unsalted butter,I sliced and removed the skin from 3 fresh peaches and put the into the skillet with the butter, I added my cinnamon, nutmeg, granulated and brown sugar, lemon juice, lemon extract, and vanilla extract. I gave it a good stir, I then added in my water and cornstarch mixture and cooked it for about 10 minutes to soften the peaches. In the baking dish I sprayed some non stick butter, and flattened out my cinnamon rolls to line the pan with. I poured half of a cup of the peach juice mixture in a cup. Scoop your peach mix and juice on top of the cinnamon rolls. Cut the other pack of Cinnamon rolls into fourths and spread them on top. Bake for 15 minutes on 350 and evenly pour the leftover juice in the pan evenly. Cook for another 15 minutes, once their done add your icing; let it cook for about 5 minutes. Serve it with some vanilla ice cream and you’re good to go.
3 sliced peaches with the skin off
1 stick of unsalted butter
½ teaspoon of nutmeg
½ teaspoon of cinnamon
½ teaspoon of vanilla extract
1 teaspoon of lemon juice
¼ cup of water
1 teaspoon of cornstarch + 2 teaspoons of water
2 packs of cinnamon rolls (18 rolls total)
1 cup of brown sugar
1 cup of granulated (white) sugar.
*Double the recipe if you want a bigger pan of this delicious goodness (9x13 pan)
* You can also use apples instead of peaches