Cinnamon roll cobbler

 INGREDIENTS

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup powdered sugar
• 3 cups fresh or frozen peaches (thawed), cut into 1-inch pieces
• 1/2 cup toasted chopped
•  pecans
• 1/4 teaspoon almond extract
• 2 (17.5 ounce) cans of 
• refrigerated cinnamon rolls 

FOR VANILLA GLAZE

• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1-2 tablespoons heavy cream or milk

INSTRUCTIONS

• Heat oven to 350° F and spray a 9x13-inch (3 quart) baking dish with cooking spray. Set aside.
• In a large bowl, using an electric mixer combine softened cream cheese and powdered sugar until well blended. Add almond extract and peaches and continue mixing on low until well incorporated.
• Separate cinnamon roll dough and cut each roll into 6 pieces. Fold cinnamon rolls and pecans into peach mixture. Spoon into baking dish. Cut a second can into strips and place on top.
• Bake 35-40 minutes or until bubbling around edges and dough is baked through in the center.
• While cobbler cools, make vanilla glaze. Whisk powdered sugar, vanilla extract, and 1 tablespoon of heavy cream or milk together. Add the additional tablespoon of heavy cream/milk if the glaze is too thick. 
• Once cobbler has cooled about 10 minutes, drizzle with glaze and serve warm. Top with vanilla ice cream if desired. Enjoy!
• Leftover should be stored in the refrigerator.