In a large mixing bowl, slice about 4-5 ripe peaches and toss them with ¼ cup brown sugar, ¼ cup granulated sugar, 2 tablespoons cornstarch, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, a pinch of kosher salt, ¼ teaspoon nutmeg, and ¼ teaspoon cardamom. Squeeze in the juice of half a lemon to brighten the flavors. Mix until the peaches are well coated and set aside to let the juices blend for about 10 minutes.

Preheat your oven to 350°F (175°C). In a cast iron skillet or a suitable baking dish, pour the prepared peach mixture, spreading it evenly.

Open a can of store-bought cinnamon rolls and cut each roll into four small pieces. Scatter these chunks generously over the top of the peach mixture. Dot the top with small pieces of unsalted butter.

Carefully place your assembled Cinnamon Roll Peach Cobbler into the preheated oven. Bake for 40-45 minutes, until the cinnamon rolls are golden brown and the peach filling is bubbling.

While the cobbler is baking, prepare the cream cheese frosting. In a bowl, beat together 4 ounces of softened cream cheese and ¼ cup of unsalted butter until fluffy. Gradually add 1 cup of powdered sugar and 1 teaspoon of vanilla extract, mixing until smooth.

Once cooked, let the cobbler cool for about 10 minutes before serving it warm, drizzled with frosting or topped with vanilla ice cream.