# What You'll Need:
→ Casserole Base
01 - 2 cans (8 oz each) refrigerated cinnamon rolls with icing
02 - 2 cans (15 oz each) sliced peaches in syrup, drained
03 - 1/4 cup packed brown sugar
04 - 1 teaspoon ground cinnamon
05 - 1/2 teaspoon vanilla extract
06 - 2 tablespoons unsalted butter, melted
→ Topping
07 - Icing from cinnamon roll package
08 - 1/2 cup chopped pecans (optional)
# How To:
01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with nonstick spray or butter.
02 - Slice each refrigerated cinnamon roll into quarters and set icing packets aside for later use.
03 - In a large mixing bowl, gently toss drained peach slices with brown sugar, ground cinnamon, and vanilla extract until evenly coated.
04 - Evenly distribute half of the cinnamon roll pieces into the prepared baking dish. Top with half of the peach mixture.
05 - Layer the remaining cinnamon roll pieces and peaches. Drizzle melted butter evenly over the assembled casserole.
06 - Transfer baking dish to the oven and bake for 35 to 40 minutes, or until cinnamon rolls are set and golden brown.
07 - Allow casserole to cool for 10 minutes. Drizzle icing from cinnamon roll packages over the top, and sprinkle with chopped pecans if desired.
08 - Serve warm, as is or accompanied by a scoop of vanilla ice cream.
