Not simply cobbled together - these cinnamon rolls are works of art!
2/3 cup brown sugar
1 cup water
3 tablespoons cornstarch
8 yellow peaches, peeled and sliced
2 cups blackberries
1/2 cup sugar
3 tablespoons cinnamon
1 pound biscuit dough
1/4 cup butter, melted
1 cup powdered sugar
2 to 4 tablespoons milk
1/4 teaspoon vanilla extract
Preheat oven to 375 degrees.
In a large cast-iron pan, add brown sugar, water and cornstarch. Whisk until combined and bring to a simmer. Add peaches and blackberries. Stir to coat fruit and simmer until sauce is thickened, about 2 to 3 minutes. Remove from heat and set aside.
Mix together cinnamon and sugar and set aside. Roll out biscuit dough into a large rectangle. Brush with melted butter and sprinkle with cinnamon sugar mixture. Roll dough into a large roll and cut into 1-inch-thick slices. Place biscuits on top of the fruit, lightly pressing down.
Bake 20 to 25 minutes until biscuits are golden brown. Remove and let cool.
In a small bowl, add powdered sugar. Add milk a tablespoon at a time until desired consistency is reached. Stir in vanilla. Drizzle over biscuits.