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Cinnamon Roll Cherry Cobbler: A Sweet Slice of Nostalgia

The aroma of cinnamon and warm cherries always transports me back to my grandmother’s kitchen. She had a knack for taking simple ingredients and transforming them into the most comforting desserts. I remember sitting at her checkered table, the anticipation building as she pulled a bubbling cobbler from the oven, the sweet, fruity scent filling the air. It was pure magic. This Cinnamon Roll Cherry Cobbler is my attempt to recapture that magic, a delightful twist on a classic that I know Grandma would have loved.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 25-30 minutes
Total Time: 55-60 minutes
Servings: 8
Yield: 1 cobbler
Dietary Type: Vegetarian

Ingredients

For the Cherry Filling:

1 (14 1/2 ounce) can pitted tart cherries
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup water
3 tablespoons red-hot candies

For the 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

For the Lemon Glaze:

1/2 cup confectioners’ sugar
1 tablespoon lemon juice

Equipment Needed

8-inch square baking dish
Small saucepan
Mixing bowl
Measuring cups and spoons
Rolling pin
Pastry blender or fork (for cutting in shortening)

Instructions

Begin by preparing the cherry filling. Drain the can of pitted tart cherries, being sure to reserve the juice. Set the drained cherries aside for later.
In a small saucepan, whisk together the 1/2 cup of sugar, 2 tablespoons of cornstarch, 1/2 cup of water, and the reserved cherry juice until smooth and free of lumps.
Stir in the 3 tablespoons of red-hot candies into the saucepan.
Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly to prevent sticking and ensure the red-hot candies melt evenly. Continue cooking for 1-2 minutes after boiling, or until the mixture becomes thick and bubbly and the red-hots are completely melted.
Gently stir in the drained cherries into the thickened sauce and heat through. Ensure the cherries are warmed but not overcooked, as they will continue to cook in the oven.
Transfer the cherry filling to a greased 8-inch square baking dish, spreading it evenly across the bottom.
Now, prepare the cinnamon roll topping. In a mixing bowl, combine the 1 1/2 cups of all-purpose flour, 3 tablespoons of brown sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Whisk together to evenly distribute the ingredients.
Cut in the 1/4 cup of shortening into the dry ingredients using a pastry blender or a fork until the mixture resembles coarse crumbs. The smaller the pieces of shortening, the more tender the topping will be.
In a separate small bowl, combine the lightly beaten egg and 1/4 cup of milk.
Pour the egg-milk mixture into the flour mixture and stir just until blended. Be careful not to overmix, as this can result in a tough topping.
Turn the dough out onto a lightly floured surface and gently knead it 3-4 times. This helps to bring the dough together without developing too much gluten.
Use a rolling pin to roll the dough into a 14-inch x 10-inch rectangle.
Spread the softened 1 tablespoon of butter evenly over the surface of the rolled-out dough.
Sprinkle the 1/3 cup of finely chopped pecans over the buttered dough.
In a small bowl, combine the remaining 3 tablespoons of brown sugar with 1/2 teaspoon of ground cinnamon.
Sprinkle the cinnamon-sugar mixture evenly over the pecans.
Starting with a short side, roll the dough up tightly, jelly-roll style, to create a log.
Cut the log into eight equal slices.
Place the cinnamon roll slices, cut side down, over the cherry filling in the baking dish. Arrange them evenly, allowing a little space for expansion during baking.
Bake in a preheated oven at 400°F (200°C) for 25-30 minutes, or until the cinnamon rolls are golden brown and the cherry filling is bubbling. To ensure even baking, rotate the dish halfway through the baking time.
Remove the cobbler from the oven and let it cool for 10 minutes before drizzling with the lemon glaze.
To prepare the lemon glaze, combine the 1/2 cup of confectioners’ sugar with 1 tablespoon of lemon juice in a small bowl. Stir until smooth and lump-free. Add a tiny bit more lemon juice or water if needed to reach drizzling consistency. Drizzle immediately over the warm cobbler.

Expert Tips & Tricks

For a richer flavor, consider using brown butter instead of regular softened butter to spread on the dough before rolling.
If you don’t have red-hot candies, you can substitute a few drops of red food coloring and a dash of cinnamon extract for a similar effect.
To prevent the cinnamon rolls from browning too quickly, loosely tent the baking dish with foil during the last 10 minutes of baking.
For a crispier topping, brush the tops of the cinnamon rolls with melted butter before baking.
If the dough is too sticky to roll out easily, chill it in the refrigerator for 15-20 minutes before rolling.

Serving & Storage Suggestions

Serve the Cinnamon Roll Cherry Cobbler warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of warm and cold is simply divine. Leftovers can be stored in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 2 months. To reheat, warm individual portions in the microwave or bake in a preheated oven at 350°F (175°C) until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	344 kcal	N/A
Total Fat	12.3 g	18%
Saturated Fat	3.2 g	16%
Cholesterol	31.3 mg	10%
Sodium	267.6 mg	11%
Total Carbohydrate	56 g	18%
Dietary Fiber	1.7 g	6%
Sugars	34.1 g	N/A
Protein	4.3 g	8%

Variations & Substitutions

Gluten-Free: Substitute all-purpose flour with a gluten-free blend. You may need to add a little extra liquid to the dough if it seems dry.
Dairy-Free: Use a plant-based butter alternative and non-dairy milk, such as almond or soy milk, in the cinnamon roll topping.
Other Fruits: Experiment with other fruits like blueberries, peaches, or apples instead of cherries. Adjust the sugar level depending on the sweetness of the fruit.
Spice It Up: Add a pinch of ground nutmeg or cardamom to the cinnamon-sugar mixture for a more complex flavor.

FAQs (Frequently Asked Questions)

Q: Can I use frozen cherries instead of canned?
A: Yes, you can use frozen cherries. Make sure to thaw them completely and drain any excess liquid before adding them to the filling.

Q: Can I make the cobbler ahead of time?
A: You can assemble the cobbler ahead of time and store it in the refrigerator for up to 24 hours before baking. Add about 5-10 minutes to the baking time if baking from cold.

Q: Can I use a different type of nut instead of pecans?
A: Absolutely! Walnuts, almonds, or even chopped hazelnuts would work well in this recipe.

Q: What if I don’t have shortening?
A: You can substitute butter for shortening in the cinnamon roll topping. However, the texture may be slightly different, with butter yielding a slightly denser result.

Q: Can I omit the red-hot candies?
A: Yes, you can omit the red-hot candies if you don’t like them or don’t have them on hand. The cobbler will still be delicious, but it will lack the subtle cinnamon-spice flavor that the candies add.

Final Thoughts

This Cinnamon Roll Cherry Cobbler is more than just a dessert; it’s a warm hug on a plate. The combination of tart cherries, sweet cinnamon rolls, and a zesty lemon glaze is a flavor explosion that’s sure to delight your taste buds and create lasting memories. I encourage you to try this recipe and share it with your loved ones. Feel free to adapt it to your liking and let your creativity shine. And if you happen to have any leftover cobbler, don’t forget to enjoy it with a cup of hot coffee or tea – the perfect way to end a cozy evening. Happy baking!

Cinnamon Roll Cherry Cobbler Recipe