Ingredients:

  • 2 cans (15 oz / 425g each) sliced peaches in juice, drained (reserve 2 tbsp of juice)
  • 2 tbsp (16g) cornstarch
  • 1 tsp (2g) ground cinnamon
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (30ml) heavy cream
  • 1 can (12.4 oz / 350g) refrigerated cinnamon rolls
  • Included icing from the cinnamon roll package

Instructions:

  1. Heat your oven to 350°F (175°C). Note: Ensure the rack is in the center for even browning
  2. Drain the peaches, but keep 2 tablespoons of the juice in a small cup.
  3. Toss the drained peaches in a bowl with cornstarch, cinnamon, and vanilla extract.
  4. Stir in the reserved peach juice and heavy cream until the peaches are coated in a velvety, spiced glaze.
  5. Grease a 9x9-inch baking dish and spread the peaches evenly inside.
  6. Cut each individual cinnamon roll into four equal quarters.
  7. Arrange the dough pieces across the top of the peaches, leaving tiny gaps between them.
  8. Bake for 15-20 minutes until the pastry is puffed and mahogany brown and the peach juices are bubbling.
  9. Remove from oven and immediately drizzle the icing over the hot rolls.