- 1 can (21 ounces) cherry pie filling
- 1 tube (12.4 ounces) refrigerated cinnamon rolls with icing
- Preheat oven to 375°. Spread pie filling into a greased 8-in.-square baking dish. Separate cinnamon rolls; reserve icing. Place rolls in baking dish, cinnamon side up. Bake 15-20 minutes or until rolls are golden and filling is bubbly. Spread icing over rolls. Serve warm. Yield: 8 servings.
Reviews for Cinnamon Cherry Cobbler
"Very good and so easy to make. They are especially good served warm. Will make them again and keep the recipe in my box."
"My family loved it. I all definitely make it again. Will be a favorite!"
"Tried this recipe but didn't like it. Cinnamon rolls were doughy on the bottom. Will not make again"
"This is delicious and something my mom made every year for President's Day with one exception. My mom heats up the cherry pie filling in a saucepan with 1/2 cup cinnamon red hot candies. She heats it up over medium heat, stirring until the candies are dissolved. It takes this dessert to a whole new level."