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Cinnamon Roll Peach Cobbler

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Ingredients
  

  • 6 Rhodes Cinnamon Rolls thawed but still cold
  • 2-26 oz cans sliced peaches in heavy syrup
  • 1 tsp cinnamon
  • 1/4 cup cold water
  • 4 Tbs. Cornstarch
  • 1 Pkg Cream Cheese Frosting from Cinnamon Rolls

Instructions
 

  • Preheat oven to 350 degrees
  • When Cinnamon Rolls are thawed but still cold, chop into bite size pieces, set aside.
  • Drain syrup from canned peaches in a medium sauce pan. Place peaches in baking dish and set aside.
  • Mix cold water and corn starch to make a slurry. Bring peach syrup to a boil and add slurry. Stir until mixture becomes thick like pudding. When mixture has thickened pour over peaches, making sure all the peaches are covered with the syrup mixture. Spread evenly in pan.
  • Sprinkle chopped cinnamon rolls evenly over peaches. Bake in preheated oven for approximately 34-40 minuets or until cinnamon rolls on top are golden brown and peach mixture is bubbly. Remove from oven and allow to cool.
  • When cobbler is cool drizzle with cream cheese frosting. Serve and enjoy!