Preheat your oven to 350°F and lightly coat a 9×13-inch glass or ceramic baking dish with non-stick cooking spray or a pat of butter.

Pop open the cans of crescent roll dough and separate them into the 16 pre-perforated triangles. Lay them flat on a clean cutting board.

Place one fresh peach wedge at the widest end of a dough triangle. Roll the dough tightly around the peach fruit, tucking the narrow tip underneath to anchor it. Place the wrapped dumpling straight into the prepared baking dish. Repeat with the remaining 15 dough triangles, arranging them in two even rows in the pan.

In a medium saucepan set over medium-low heat, combine the 2 sticks of unsalted butter, granulated white sugar, and ground cinnamon.

Stir the mixture continuously with a wooden spoon as the butter melts. Once the sugar dissolves and the mixture translates into a thick, uniform cinnamon syrup, remove the pan from the burner and stir in the vanilla extract.

Pour the hot cinnamon butter syrup evenly over the top of every crescent-wrapped dumpling in the baking dish, coating the exposed pastry surfaces completely to ensure deep flavor absorption.

Carefully pour the 12 ounces of citrus soda directly into the empty spaces around the edges and between the rows of the dumplings. Do not pour the soda directly over the tops of the dumplings, as doing so will wash away the cinnamon-sugar glaze you just applied.

Place the baking dish uncovered onto the middle oven rack and bake at 350°F for 35 to 40 minutes. Watch the tops closely; the dumplings are finished the exact moment the exposed upper dough pastry puffs up completely and takes on a deep, shatter-crisp golden-brown color.

Remove the dish from the oven and let it rest flat on a wire cooling rack for 10 minutes before serving. This cooling window allows the sweet citrus-cinnamon sauce at the bottom of the pan to naturally bubble down, cool, and thicken into a rich, glossy glaze.

Use a large spoon to scoop out the hot dumplings, plate them immediately alongside a generous scoop of vanilla ice cream, and ladle the warm pan syrup generously over the top.