Preparation Steps

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
• In a medium bowl combine sliced peaches, granulated sugar, brown sugar, cinnamon, lemon juice, and salt. Stir gently to coat the peaches and let sit for 5 minutes to macerate.
• Unroll the crescent roll dough and separate into 8 triangles (or follow package instructions). If the dough is in sheet form, cut into 8 roughly equal pieces.
• Place a heaping tablespoon of the peach mixture near the wide end of each dough triangle. Spoon a little of the peach juices (not too much) over the fruit for extra moisture.
• Drizzle a small amount of melted butter and a drop of vanilla over each peach-topped triangle. Roll the dough from the wide end toward the point, enclosing the filling.
• Place the roll-ups seam-side down on the prepared baking sheet, spacing them about 1 inch apart. Brush the tops lightly with any remaining melted butter.
• Bake for 18–22 minutes, or until the rolls are puffed and golden brown. Rotate the pan halfway through baking for even color.
• Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
• While the rolls cool, whisk powdered sugar and milk together to make a smooth glaze. Drizzle the glaze over warm roll-ups.
• Serve warm or at room temperature. Store leftovers in an airtight container for up to 2 days; reheat briefly before serving if desired.