Cinnamon Roll Cherry Cobbler is a new family favorite. Funny, I've had the recipe (Taste of Home) since 2003, but only just tried it a month ago! Following is my (altered) recipe and a guaranteed EASY version for this delicious treat. We're having it today for Sunday brunch, served with sausage and orange juice.
Cinnamon Roll Cherry Cobbler
1 can (14.5 oz) pitted tart cherries OR 1 bag frozen pitted tart cherries, thawed (reserve juice)
1/2 C sugar
2 T cornstarch
1/2 C water
3 T red-hot candies
Cinnamon roll topping:
1 2/3 C flour
6 T brown sugar, divided
2 t baking powder
1/2 t salt
1/4 C shortening
1 egg, lightly beaten
1/4 C milk
1 T butter, softened
1/3 C finely chopped pecans
1/2 t ground
Lemon glaze OR glaze:
1/2 c confectioner's sugar
1 T lemon juice (OR Milk for regular glaze)
Drain cherries, reserving juice. Set cherries aside and in small saucepan, combine sugar, cornstarch, water, and cherry juice. Heat until smooth. Stir in red-hot candies, boil until dissolved, 1-3 minutes. Stir in cherries. Transfer to a greased 8-in square baking dish.
In a bowl, combine the flour, half the brown sugar, the baking powder, and salt. Cut in shortening until crumbly. Combine egg and milk; stir into crumb mixture. Turn onto a flowered surface, kneading until workable.
Roll into a 14-in rectangle. Spread with butter, sprinkle with pecans and cinnamon and remaining brown sugar.
Roll up jelly roll style from a short side and cut into 8 (or so) slices. Place cut-side down over cherry filling; bake at 400 for 25-30 minutes or until golden. Cool 10 minutes. Combine glaze ingredients and drizzle over top.
1 can of cherry pie filling and
1 package of refrigerated cinnamon rolls with frosting.
I think assembly of the easy version will be pretty obvious!
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