Ingredients:

  • 29 oz (822g) canned sliced peaches, drained (reserve 1/4 cup of juice)
  • 1/4 cup (50g) light brown sugar, packed
  • 1 tbsp (8g) cornstarch
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) ground nutmeg
  • 1 tube (approx. 400g) refrigerated cinnamon rolls (12 count)
  • 1/4 cup (57g) unsalted butter, melted
  • 1/2 tsp (1g) ground cinnamon
  • 1/2 cup (60g) powdered sugar
  • 1 tbsp (15ml) milk
  • 1/2 tsp (2.5ml) vanilla extract

Instructions:

  1. Toss the drained peach slices in a bowl with brown sugar, cornstarch, lemon juice, cinnamon, and nutmeg.
  2. Stir in the 60ml of reserved peach juice until the fruit is coated in a thick, beige syrup.
  3. Pour the mixture into your baking dish, spreading the peaches into a single, even layer.
  4. Open the cinnamon roll tube. Using kitchen shears, cut each roll into 4 to 6 bite-sized chunks.
  5. Scatter these pieces across the peaches, leaving small gaps for steam to escape. Note: Don't pack them too tightly or the middle will stay raw.
  6. Brush the dough pieces with melted butter and dust them with the extra cinnamon.
  7. Set the oven to 350°F (175°C).
  8. Bake for 25-30 minutes until the dough is puffed, mahogany colored, and the syrup bubbles.
  9. Whisk the powdered sugar, milk, and vanilla together.
  10. Drizzle the glaze over the hot rolls immediately after removing them from the oven.