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Cinnamon Roll Cherry Cobbler

 Cinnamon Roll Cherry Cobbler
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
8 ServingsPrep: 30 min. Bake: 25 min. + cooling


  • 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
  • 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
  • 1/2 cup confectioners' sugar
  • 1 tablespoon lemon juice


  • 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

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Cinnamon Roll Cherry Cobbler (continued)

Directions (continued)

  • red-hots are melted. Stir in cherries; heat through. Transfer to a
  • greased 8-in. square baking dish.
  • 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.
  • 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.
  • Roll up, jelly-roll style, starting with a short side. Cut into eight
  • slices; place cut side down over cherry filling.
  • Bake at 400° for 25-30 minutes or until golden brown. Cool for 10
  • minutes. Combine glaze ingredients; drizzle over cobbler. Yield: 8
  • servings.