CINNAMON ROLL CHERRY COBBLER

Cinnamon Roll Cherry Cobbler image

Provided by Cassie *

Time 55m

Number Of Ingredients 19

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

Steps:

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.