1Preheat the oven to 350.I use a Rockcrok from Pampered Chef but any baking pan, preferably stoneware, would do. Melt the dab of butter in the bottom (or melt it and pour it in). Pour in the can of cherry pie filling.
2Open the can of cinnamon rolls and separate them. Cut each roll into 4ths and drop the dough bits over the cherries.
Put into the oven until golden brown on top. (Start checking around 20 minutes)
3When done, remove from oven. Take the icing from the cinnamon rolls and melt in a little prep bowl.
Putting a large platter or plate over the Rockcrok or other pan you used and, using hot pads, invert the whole dessert over. Carefully remove the pan, watching for escaping steam. (ask me how I know about that.) Now drizzle the melted icing over the dessert and serve!