Cinnamon Roll Cherry Cobbler

Cassie *

By
@1lovetocook1x

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


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Comments:

Serves:

8

Prep:

30 Min

Cook:

25 Min

Ingredients

1 can(s)
(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

Directions Step-By-Step

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.

About this Recipe