Hamdi Saidani This shortcut Pioneer Woman peach cobbler with cake mix swaps the traditional biscuit topping for sliced canned cinnamon rolls draped over simmered spiced peaches, then baked until golden and drizzled with cream cheese icing. It takes about 15 minutes to prep and under an hour to bake.
The peach filling gets cooked on the stove first with butter, sugar, flour, lemon zest, cinnamon, and ginger. That 5-minute simmer thickens the juices before the fruit goes into the baking dish, so the bottom doesn’t turn into a soupy pool. The cinnamon rolls sit on top of concentrated, syrupy peaches instead of raw fruit, which means everything finishes cooking at the same rate.
Slice each cinnamon roll in half crosswise with a serrated knife before laying them over the fruit. The full-sized rolls are too thick and won’t bake through evenly. Cutting them gives you 10 thinner rounds that puff up, crisp on top, and soak up the peachy juices on the bottom. Don’t separate the dough before slicing, just cut straight through the unrolled tube for cleaner, neater pieces.
Pioneer Woman Cinnamon Roll Peach Cobbler
Description
This Pioneer Woman peach cobbler with cake mix tops simmered spiced peaches with sliced canned cinnamon rolls, baked until golden and bubbly, then drizzled with cream cheese icing.
Ingredients
Instructions
- Preheat the oven to 350°F. Butter a 2-quart baking dish.
- Melt the butter in a large saucepan over medium heat. Add the peaches, sugar, flour, lemon zest, lemon juice, cinnamon, ginger, and salt. Cook, stirring frequently, until the sugar dissolves and the peach juices thicken, about 5 minutes. Remove from the heat.
- Spoon the peach mixture into the prepared baking dish.
- Open the tube of cinnamon rolls but do not separate the dough. Set the icing packet aside. Using a serrated knife, slice the rolls into 1/2-inch thick rounds, cutting each roll in half crosswise. You should end up with about 10 pieces.
- Arrange the cinnamon roll slices over the peaches, covering most of the fruit.
- Bake until the cinnamon rolls are golden brown and the peaches are bubbling around the edges, 40 to 45 minutes.
- Let the cobbler cool for 10 minutes. Drizzle the reserved cream cheese icing over the top.
FAQs
What do I serve it with?
Warm from the dish with a scoop of Vanilla Ice Cream or a big dollop of whipped cream. For a dessert table, the Peach Cobbler next to it gives guests a crunchier, more traditional option to compare. A scoop of the Peach Ice Cream alongside lets guests go full peach with a warm-cold contrast on the same plate.
Can I use frozen peaches instead of fresh?
Yes, and you don’t need to thaw them first. Add about half a cup more fruit if using frozen so the baking dish stays full. The extra moisture from frozen slices cooks off during the stovetop simmer.
Do I have to cook the peaches before baking?
Yes. That 5-minute simmer thickens the juices and dissolves the sugar so the filling sets properly under the cinnamon rolls. Skipping it leaves raw fruit and loose liquid in the pan, which makes the bottom of the rolls soggy instead of syrupy.
Why cut the cinnamon rolls in half?
Full-sized rolls are too thick to bake through in the same time as the fruit. Thinner slices puff up evenly, crisp on top, and soak up just the right amount of peach juice on the bottom without staying doughy in the center.
Can I make this the night before and reheat?
You can, but the cinnamon roll topping softens overnight. Reheat uncovered in a 325°F oven for about 10 minutes to bring back some of the crispness. Save the cream cheese icing and drizzle it fresh after reheating so it stays glossy and pourable.