My family loves peaches. Honestly, I’m not really a big fan. But because they love them, I try to come up with new and interesting ways to bake with them. Often, I make completely scratch recipes. Sometimes, I prefer to do semi-homemade recipes like this cinnamon roll peach cobbler.
These are so easy to make and a total crowd pleaser. I also love that they are individual cinnamon rolls so portions are pre-determined and they are a lot more portable and less messy than traditional cinnamon rolls. To make these mini peach cobblers, you will need two cans of cinnamon rolls. I used these ones.
Once you open up the cinnamon rolls, you’ll place them into the cups of a muffin tin. I used a silicone muffin tin and sprayed it with cooking spray for easy removal. Next, you’ll prepare your peach mixture. You can use canned or frozen peaches, but I prefer to use in-season fresh peaches. If you do frozen peaches, make sure to thaw, drain and pat dry before using. Finally, you’ll make the crumble to put on the top, just as with a traditional peach cobbler. I decided to top each of the mini peach cobblers with the icing from the store-bought cinnamon rolls. That’s definitely an optional step, but I do think it added nice moisture and also looked really pretty.
Overall, this cinnamon roll peach cobbler recipe turned out really great. It was super easy to make using store-bought cinnamon rolls. Next time, I do think I’ll try the recipe in a regular 8×8 pan. Although they won’t be mini peach cobblers, I think it would be fun to try them as more traditional cinnamon rolls instead of what turned out to be more like cinnamon roll muffins (which are still super tasty). If you’re looking for other fun peach recipes, click here. And if you try this recipe, I’d love to hear what you think!
Cinnamon Roll Peach Cobbler Recipe
2 packages of refrigerated cinnamon rolls (keep icing for later)
2-3 fresh peaches, chopped into bite-sized pieces
¼ cup each packed light brown sugar and granulated sugar
2 tsp. cornstarch
½ tsp. ground cinnamon
⅛ tsp. salt
1 tsp. vanilla
3 Tbsp. packed light brown sugar
2 Tbsp. granulated sugar
½ tsp. ground cinnamon
⅛ tsp. kosher salt
3 Tbsp. melted unsalted butter
½ cup all-purpose flour
Preheat the oven to 400°. Lightly coat a 12-cup muffin pan with nonstick cooking spray.
Press the cinnamon rolls into the muffin cups and flatten.
For the filling, stir together chopped peaches, brown sugar, granulated sugar, cornstarch, cinnamon, and salt. Divide filling into each of the muffin tins on top of the cinnamon rolls.
For the topping, combine the brown sugar, granulated sugar, cinnamon, and salt. Stir in melted butter and flour until the mixture forms moist clumps. Sprinkle evening over the peach mixture.
Bake until the topping is golden, 15–18 minutes. Cool in the pan for 5 minutes and then transfer to a cooling rack.
Once the cinnamon rolls have cooled and the icing is at room temperature, you can place the icing in a ziplock and cut the corner to drizzle over the cinnamon rolls. Or, you can spoon the glaze evening over the mini cinnamon roll peach cobbler.