Cinnamon Roll Cherry Cobbler

***UPDATE: See this post about our new eating habits. (7/10/11)

This is a Stacy original……sorta. I saw the idea somewhere, but didn’t like the ingredients. So I used the idea, but different stuff. It’s a Stacy Sorta-Semi Original. Go with it. So far we know what a crumble and crisp are, so today let’s learn about cobbler. My mom has always made the best cobbler. I’m guilty of trying to eat more of the breading part….and leaving the fruit. Yes, it was me. I confess. Sorry Mama! American cobblers are “fruit stews with dough dropped on top before baking.” God created them on day 8. They rank up there as one of my favorite desserts of all time….right beside Lava Cake. Don’t confuse them with British cobblers that have a meat filling. If you’re expecting sweet and get meat, your day just might be ruined. They are always best when eaten warm with ice cream. *Slobber*

This recipe uses ingredients that I keep around the house (except for the cinnamon rolls). I never know when the fancy might strike me to make a cobbler. It’s usually my quick dessert of choice because it’s so fast and delicious……and people think you spent a long time on it. Needed – can of cinnamon rolls, crushed pineapple, cherry pie filling, chopped nuts, cinnamon, and vanilla. Everything is better with vanilla. You should add it to everything you cook. Go with it.

Grab a big bowl and mix both of your fruits together. Use a spatula. If you don’t have one, get one today. I mean it. Every cook should have one. No sense in leaving all the yummy goodness in the bottom of the can. If you just use a spoon, you’re leaving the best part. Get a spatula….a good one. This has been a public service announcement.

I wanted the cinnamon to really shine through, so I added it to my filling as well. If you’re not a huge fan of cinnamon (weirdo), then you can leave it out…..but you’ll be sorry – really, really sorry. Add the vanilla here too. Dear God, thank you for vanilla. Amen.

You’ll use an 8 inch dish for this. Spray it with cooking spray to avoid a nasty clean up later. Sometimes I randomly kiss my can for all the trouble it saves me.

Spread your fruit evenly in the pan. I can look and tell mine isn’t quite even…..but it looked good at the time and it tasted fine when I licked the spoon.

Open your can of cinnamon rolls and jump sky high because it scares you every time even though you know it’s coming. Arrange them how you like. Food is art. Art is food. Make it pretty.

Sprinkle the top with nuts. Type doesn’t matter. I used macadamias because that’s what I had……and I skimped a bit. Hey, nuts are expensive. I need to grow a nut tree.

Stick it in the oven and bake for 20 minutes. Pull it out and see if your rolls are done. Mine were still a little gooey in the middle but getting brown on top. I put a piece of foil over them and stuck it back for 5 more minutes. They were done after that. Saved by the foil!

Look how nice and delicious…..but we’re not done yet! Oh no, the fun is just starting around here!

We’re going to use this beautiful deliciousness. The Kroger cinnamon rolls come with a bag of icing, but Pillsbury brand comes in a can. You’re going to need to melt it a bit to drizzle it on top. Here’s a tip – that little can from Pillsbury shouldn’t be microwaved. I’m speaking from experience. Learn from me and my microwave disasters.

Pour or drizzle the topping over the cinnamon rolls. Get some on your fingers and lick it off. Oh come on….it’s the best part.

Serve warm with ice cream…..it must have ice cream to be a cobbler; or something like that. This will make your house smell like a bakery. Who needs a candle?