Decadent Cinnamon Roll Peach Cobbler

Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9x9-inch baking dish with cooking spray. (5 minutes)

In a food processor, pulse together flour, brown sugar, cold butter, peach spice, and salt until the mixture resembles coarse crumbs. (5 minutes)

Press the crumb mixture evenly into the bottom of the prepared baking dish. (2 minutes)

Bake the crust in the preheated oven until golden and set, approximately 15 minutes. (15 minutes)

While the crust is baking, prepare the peach filling: In a saucepan over medium heat, combine the reserved peach juice, granulated sugar, cornstarch, and peach spice. Stir until smooth. (3 minutes)

Bring the mixture to a boil, then reduce heat and simmer, stirring constantly, until thickened, about 2 minutes. (2 minutes)

Remove from heat and gently stir in the canned and thawed frozen peaches. (2 minutes)

Remove the baked crust from the oven and let it cool slightly for about 5 minutes. (5 minutes)

Pour the peach mixture evenly over the cooled crust. (1 minute)

Bake in the preheated oven for about 20 minutes, or until the filling is bubbling. (20 minutes)

While the cobbler is baking, gently unroll the cinnamon roll dough on a lightly floured surface. Press the rolls together to form a square pastry disc. (3 minutes)

Roll out the disc with a rolling pin into a larger square or rectangle. Using a pizza cutter or knife, cut the dough into thin strips. (5 minutes)

Weave the strips together to create a lattice topping. (10 minutes)

Remove the baking dish from the oven. Carefully lay the lattice topping over the peaches. (2 minutes)

Increase the oven temperature to 375 degrees F (190 degrees C). (1 minute)

Bake the cobbler until the lattice crust is golden brown, about 12 minutes. (12 minutes)

Remove from the oven and let cool slightly. Drizzle the included cinnamon roll icing evenly over the lattice crust. Serve warm and enjoy! (5 minutes)