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cinnamon roll cherry cobbler

(2 ratings)
1lovetocook1x avatar
Recipe by
Cassie *
@1lovetocook1x
Somewhere, PA

I have made this dessert many, many times. I love the fact that the rolls don't have to raise, and delicious too! Taste of Home 2005

(2 ratings)
yield 8 serving(s)
prep time 30 Min
cook time 25 Min

Ingredients For cinnamon roll cherry cobbler

  • 1 can
    (14-1/2 ounces) pitted tart cherries
  • 1/2 c
    sugar
  • 2 Tbsp
    cornstarch
  • 1/2 c
    water
  • 3 Tbsp
    red-hot candies
  • CINNAMON ROLL TOPPING:
  • 1 1/2 c
    all-purpose flour
  • 6 Tbsp
    brown sugar, divided
  • 2 tsp
    baking powder
  • 1/2 tsp
    salt
  • 1/4 c
    shortening
  • 1
    egg, lightly beaten
  • 1/4 c
    milk
  • 1 Tbsp
    butter, softened
  • 1/3 c
    finely chopped pecans
  • 1/2 tsp
    ground cinnamon
  • LEMON GLAZE:
  • 1/2 c
    confectioners' sugar
  • 1 Tbsp
    lemon juice

How To Make cinnamon roll cherry cobbler

  • 1
    Drain cherries, reserving juice; set cherries aside. In a small saucepan, combine the sugar, cornstarch, water and reserved juice until smooth. Stir in red-hots. Bring to a boil, stirring constantly; cook 1-2 minutes longer or until thick and bubbly and red-hots are melted. Stir in cherries; heat through. Transfer to a greased 8-in. square baking dish.
  • 2
    In a large bowl, combine the flour, 3 tablespoons brown sugar, baking powder and salt. Cut in shortening until crumbly. Combine egg and milk; stir into crumb mixture just until blended.
  • 3
    Turn onto a lightly floured surface; knead 3-4 times. Roll into a 14-in. x 10-in. rectangle. Spread with butter; sprinkle with pecans. Combine cinnamon and remaining brown sugar; sprinkle over top.
  • 4
    Roll up, jelly-roll style, starting with a short side. Cut into eight slices; place cut side down over cherry filling.
  • 5
    Bake at 400° for 25-30 minutes or until golden brown. Cool for 10 minutes. Combine glaze ingredients; drizzle over cobbler.
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