Cinnamon Roll Cherry Cobbler

“Red Hots and canned cherries flavour 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’s as good as I remembered. It is!” —Betty Zorn, Eagle, Idaho

Cinnamon Roll Cherry Cobbler
Servings Prep Time Cook Time
8servings 30minutes 25minutes + cooling
Servings Prep Time
8servings 30minutes
Cook Time
25minutes + cooling
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  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 14x10-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.
Recipe Notes

Nutrition Facts
1 slice: 363 calories, 12g fat (3g saturated fat), 28mg cholesterol, 299mg sodium, 61g carbohydrate (38g sugars, 2g fibre), 4g protein.