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Cinnamon Roll Cherry Cobbler Recipe

Cinnamon Roll Cherry Cobbler Recipe

Red-hot candies and canned cherries flavor this memorable dessert from my childhood. I hadn’t had it in years, so when I found my mother’s recipe, I had to make it to see if it was as good as I remembered…and it was! —Betty Zorn, Eagle, Idaho
TOTAL TIME: Prep: 30 min. Bake: 25 min. + cooling YIELD:8 servings

Ingredients

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

Directions

  • 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. Yield: 8 servings.