Cinnamon Roll Peach Cobbler

   

Ingredients

2 tbsp salted butter, plus more for the baking dish

2 lb fresh/ frozen peaches sliced ( 7 1/2 cups fresh OR  8 cups frozen)

 

3/4 cup  sugar

 2 tbsp all-purpose flour

2 tsp lemon zest + 1 tbsp lemon juice

 

1 tsp.  cinnamon pdr

 1/2 tsp  ginger pdr

1/4 tsp kosher salt

 

1 tube (17.5-ounce) tube refrigerated cinnamon rolls (such as Pillsbury Grands! Cinnamon Rolls with Cream Cheese Icing)

 

 

Preparations

 

 Preheat the oven to 350°F. Butter a 2-quart baking dish.

 

In a large saucepan, melt the butter over medium heat. Add the peaches, sugar, flour, lemon zest, lemon juice, cinnamon, ginger, and salt. Cook, stirring frequently, until the sugar has dissolved and the peach juices are thickened, about 5 minutes. Remove from the heat and spoon into the prepared baking dish.

 

Open up the tube of cinnamon rolls but do not separate the dough. Reserve the glaze. Using a serrated knife, slice the rolls into ½-inch thick slices (you’ll be cutting each roll in half crosswise). You should have 10 rounds.

 

Arrange the rolls over the peaches so the fruit is mostly covered. Bake until the cinnamon rolls are golden and the peaches are bubbling, 40 to 45 minutes.

 

Let the cobbler cool for 10 minutes. Then spread with the reserved glaze.

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