Easy Peach Cinnamon Roll Breakfast Casserole

 Easy Peach Cinnamon Roll Breakfast Casserole

1 (8 oz.) cream cheese, softened to room temperature

1/2 c. powdered sugar

3 c. frozen sliced peaches, thawed and cut into 1” pieces

1 canister refrigerated cinnamon rolls with icing (Grands Cinnamon Rolls work great)

3/4 c. chopped pecans

Remove the cream cheese from the refrigerator at least an hour before using.

Preheat the oven to 350 degrees.  Butter a 13” x 9” baking pan.

Use an electric mixer to combine the cream cheese and the powdered sugar.  Add the thawed, chopped peaches to the cream cheese mixture and stir to combine.  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 and stir to combine. Spoon the mixture into the buttered baking pan and sprinkle with the chopped pecans.

Bake for 40-45 minutes.  Remove from the oven and cool for 10 minutes.Drizzle the icing over the top of the casserole.  Serve warm.