It's not a misprint—there really are just two ingredients in this spiced cherry dessert. It's a good brunch for sweet-lovers, too. —Terri Robinson, Muncie, IN
- 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.
Originally published as Cherry Cinnamon Cobbler in Quick Cooking December 2000, p8
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