Cinnamon Roll Cherry Cobbler

prep time: 10 MINUTES

cook time: 35 MINUTES

total time: 45 MINUTES

2 cans (21 oz) cherry pie filling
2 cans (12.4 oz) refrigerated Pillsbury™ Cinnamon Rolls with Original Icing (8 Count)

Heat oven to 375°F.

Pour cherry pie filling into ungreased 11×7-inch (2-quart) baking dish.

Separate dough into 16 rolls; set icing aside. Place rolls, cinnamon side up, over cherry pie filling.

Bake 35 minutes or until rolls are deep golden brown and cherry pie filling is bubbly.

If the rolls start to brown too much before they are cooked through, you can cover with aluminum foil.

Cool for 5 minutes then spread icing over the warm rolls.

Serve.