Peach Cream Cheese Cinnamon Roll Breakfast Casserole
- 1 eight ounce package cream cheese, softened to room temperature
- 3 cups frozen sliced peaches thawed and cut into 1 inch pieces
- 1 canister refrigerated cinnamon rolls with icing (Grands Cinnamon Rolls )5 rolls in a can)
- 1/2 cup powdered sugar
- 2 Tablespoons pecans, crushed, optional
Preheat the oven to 350 degrees. Butter a 13x9 inch baking pan. Remove the cream cheese from the refrigerator and let come to room temperature. Using the back of a large spoon, mash and stir the cream cheese. When it's very smooth, add the powdered sugar and stir until smooth. Add the peaches to the bowl and stir. Set aside.Microwave Directions:If you would rather use the microwave to soften the cream cheese- place the cream cheese and powdered sugar in a microwavable bowl. MIcrowave on high for 30 seconds, stir the mixture until softened, microwave another 30 seconds. Stir until smooth. Add the peaches to the bowl and stir. Set aside.Break open the canister of refrigerated cinnamon rolls, save the icing to use later. Cut each cinnamon roll into 6 pieces. Add the cinnamon roll pieces to the bowl of peaches and cream cheese, stir to combine. Spoon the mixture into a buttered 13x9 inch baking pan and sprinkle with pecans if using.Bake for 35 - 40 minutes or until bubbly around the edges and golden on top. Cool 10 minutes. Drizzle the icing provided with the cinnamon rolls over the top of the casserole. Serve Casserole warm.
Calories: 69kcal | Carbohydrates: 13g | Fat: 2g | Sodium: 1mg | Potassium: 119mg | Fiber: 1g | Sugar: 12g | Vitamin A: 190IU | Vitamin C: 3.8mg | Calcium: 5mg | Iron: 0.2mg