Peach Cinnamon Roll Casserole (Print-Friendly Version)
Cinnamon rolls and peaches baked in creamy layers with a golden, buttery brown sugar crust.
# Ingredients You'll Need:
→ Base
01 -
2 cans (approximately 480 g each) refrigerated cinnamon rolls with icing
02 -
1 cup (240 ml) heavy cream
→ Filling
03 -
1 can (595 g) peach pie filling
04 -
1 tablespoon ground cinnamon
→ Topping
05 -
120 g unsalted butter, melted
06 -
200 g light brown sugar
# How to Make It:
01 -
Preheat oven to 175°C. Pour heavy cream into a 33 x 23 cm baking dish, ensuring even coverage of the base.
02 -
Cut each cinnamon roll into quarters. Evenly distribute the pieces across the bottom of the dish over the heavy cream.
03 -
Spoon peach pie filling over the cinnamon roll layer and spread evenly. Sprinkle ground cinnamon uniformly over the top.
04 -
In a bowl, combine melted butter and brown sugar until fully blended. Drizzle the mixture evenly over the peach layer.
05 -
Transfer dish to the center rack of the oven. Bake for 30 minutes, or until the topping is bubbling and the cinnamon rolls are baked through.
06 -
Allow casserole to rest for 5 minutes after baking. Drizzle reserved icing from cinnamon roll packages over the warm surface and serve immediately.
# Extra Information:
01 -
To prevent sogginess, ensure even layering of ingredients and avoid overpacking the dish.