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Gooey Cinnamon Roll Peach Cobbler Bars

Gooey cinnamon roll peach cobbler bars combine tender cinnamon roll layers with juicy cinnamon-spiced peaches and a buttery crumble topping, then finish with a warm reserved icing drizzle. Bake until golden and slice into soft, gooey squares for brunch or potlucks.
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Prep Time 20 minutes
Cook Time 43 minutes
cooling 20 minutes
Total Time 1 hour 23 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 2 can (12.4 oz) refrigerated cinnamon rolls Reserve the icing for the finish.
  • 2 tbsp unsalted butter Melted for brushing the crust.
Peach Filling
  • 4 cup fresh peaches Peeled and diced.
  • 0.3333333333 cup light brown sugar
  • 2 tbsp granulated sugar
  • 1 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon juice
  • 1 tbsp unsalted butter Melted in the skillet.
Cobbler Crumble
  • 1 cup all-purpose flour
  • 0.5 cup light brown sugar
  • 0.5 tsp ground cinnamon
  • 0.25 tsp salt
  • 6 tbsp unsalted butter Cold and cubed.
Finish
  • 1 amount reserved cinnamon roll icing Warm briefly and drizzle.
  • 0.25 cup chopped pecans Optional topping.
  • 0.25 tsp ground cinnamon Optional light dusting over the bars.

Equipment

  • 1 sheet pan
  • 1 skillet

Method
 

Prep and base
  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment paper if desired, then set aside.
  2. Cut each cinnamon roll into quarters and gently press them into the prepared pan to form an even base. Brush the top with the melted butter.
  3. Bake the crust for 8 minutes, until it is just beginning to set, then remove the pan.
Peach filling
  1. Melt 1 tablespoon butter in a skillet over medium heat. Add peaches, light brown sugar, granulated sugar, ground cinnamon, ground nutmeg, vanilla extract, fresh lemon juice, and cornstarch, then cook for 5–7 minutes until the peaches soften and the filling thickens slightly.
  2. Remove the skillet from the heat. Keep the peach filling warm while you prepare the crumble.
Cobbler crumble and assemble
  1. In a bowl, combine all-purpose flour, light brown sugar, ground cinnamon, and salt. Cut in cold cubed unsalted butter until coarse crumbs form.
  2. Spread the warm peach filling evenly over the partially baked cinnamon roll base. Sprinkle the crumble topping evenly over the peaches.
  3. Bake for 28–35 minutes at 350°F (175°C), until the crumble is golden and the cinnamon roll layer is fully cooked.
Finish and serve
  1. Cool the bars for at least 20 minutes. This helps the filling set for cleaner slices.
  2. Warm the reserved cinnamon roll icing for a few seconds in the microwave, then drizzle generously over the bars. Sprinkle with chopped pecans and a light dusting of cinnamon if desired.
  3. Slice into bars and serve warm or at room temperature.

Notes

Pro tip: for the thickest, most sliceable middle, let the bars cool at least 20 minutes before glazing—warm bars stay gooey, but fully cooled bars slice cleaner. Store covered in the refrigerator up to 4 days; rewarm individual portions in the microwave for 10–15 seconds. Freezing yes: freeze bars (without extra topping) up to 2 months and thaw overnight in the fridge. Dietary swap: use gluten-free 1:1 all-purpose flour in the crumble and base layer (plus a gluten-free cinnamon roll brand) for a gluten-free version.