Ingredients:

  • 2 cans (29 oz / 828g each) sliced peaches in heavy syrup, drained
  • 1/2 cup (115g) unsalted butter, melted
  • 1/4 cup (50g) brown sugar, packed
  • 1 tsp (5ml) ground cinnamon
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15ml) lemon juice
  • 1 can (12.4 oz / 350g) Pillsbury Cinnamon Rolls (original glazed)
  • 1/4 cup (30g) chopped pecans
  • 1/2 tsp (2.5ml) cinnamon

Instructions:

  1. Combine the drained peaches, melted butter, brown sugar, cinnamon, vanilla, and lemon juice in a skillet over medium heat. Stir gently for 5–7 minutes until the mixture thickens into a syrupy consistency and the peaches look glossy.
  2. Remove the peach mixture from heat and pour it into a 9x13 inch baking dish, spreading it into an even layer.
  3. Unroll the cinnamon roll dough and cut each roll into quarters. Arrange the pieces evenly over the top of the hot peach mixture, pressing them slightly into the syrup.
  4. Sprinkle chopped pecans across the top of the dough pieces.
  5. Bake in a preheated oven at 350°F (175°C) for 25–30 minutes until the dough is deep golden-brown and the syrup is bubbling around the edges.
  6. Remove from the oven and immediately drizzle the included cream cheese icing over the hot rolls. Dust with remaining cinnamon.