Cinnamon Roll Cherry CobblerCategoriesRecipes
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Cinnamon Roll Cherry Cobbler

prep time: 10 MINUTES

cook time: 35 MINUTES

total time: 45 MINUTES

Ingredients

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

Instructions

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.

AIR FRYER HOMEMADE POP-TARTSCategoriesRecipes
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AIR FRYER HOMEMADE POP-TARTS

Servings 10

PREP TIME 30 mins

COOK TIME 10 mins

TOTAL TIME 40 mins

INGREDIENTS  

  • All-purpose flour for dusting optional
  • 14.1 ounce package of refrigerated pie crusts contains two pie crusts
  • 10-12 tbsp cherry pie filling
  • Water
  • 1½ cups powdered sugar
  • 2-3 tbsp whole milk
  • 1 tbsp lemon juice ½ a lemon
  • Sprinkles optional garnish

INSTRUCTIONS 

  • Lightly flour a hard surface with the all-purpose flour and then roll out and flatten your pie crusts to a ¼ inch thickness using a rolling pin.
  • Use a knife or pizza cutter to cut even 3 inch by 4 inch sized rectangles out of the dough. If there’s leftover dough, combine the dough and roll it out again to create as many rectangles as possible.
  • Fill half of the rectangles with ½ – 1 Tablespoonful of cherry pie filling.
  • Use a pastry brush to wet the edges of each rectangle containing the filling with water.
  • Place the empty rectangles atop the rectangles with cherry filling, lining up the edges.
  • Press down on the edges of each pop tart with the tip of a fork to seal them.
  • Spray the tops of the pop tarts with cooking spray and then use a knife to create 2-3 slits on the tops of all the pop tarts.
  • Cook in the air fryer at 350 degrees Fahrenheit for 7-8 minutes or until lightly browned along the edges. You will need to do multiple batches.
  • Once the pop tarts are done cooking, set them aside to cool.
  • In the meantime, whisk the powdered sugar, whole milk, and lemon juice in a medium bowl until smooth.
  • Drizzle the glaze over the cooled pop tarts, top with sprinkles, optional, and then plate and serve cool.
cherry breadCategoriesRecipes
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Cherry Bread

PREP TIME 15 minutes

COOK TIME 50 minutes

TOTAL TIME 1 hour 5 minutes

SERVINGS 16 Thin Slices

  • To help the cherries remain suspended throughout the batter, rather than sinking to the bottom, toss the cherries in flour before adding them to the mixture. This will help make sure you have a nice distribution of cherries throughout your loaf of bread. 

BREAD

¾ cup granulated sugar

1 tsp almond extract

1 tsp vanilla extract

½ cup vegetable oil

½ cup milk

¼ cup maraschino cherry juice

2 large eggs

½ cup sour cream

2 cups all-purpose flour

½ tsp salt

1½ tsp baking powder

  • GLAZE
  • 1 cup powdered sugar
  • 2-3 tbsps heavy whipping cream or milk
  • ½ tsp almond extract
  • 1-2 drops cherry extract or 1 tablespoon maraschino juice

FIRST STEP: Preheat the oven to 350°F. 

SECOND STEP: In a large mixing bowl, combine sugar, almond extract, vanilla, vegetable oil, milk, cherry juice, eggs, and sour cream. Whisk to combine well.

THIRD STEP: In a separate bowl, sift together flour, salt, and baking powder.

FOURTH STEP: Drain maraschino cherries from the rest of the juice (you’ve already used ¼ cup of the juice in the bread batter) and coarsely chop the cherries into halves and/or quarters.

FIFTH STEP: Sprinkle 1-2 tablespoons of the flour mixture over the cherries and toss to combine.

SIXTH STEP: Stir the remaining flour mixture into the milk/eggs mixture. Stir just until wet and dry ingredients are combined – lumps and streaks of flour in the batter are fine.

SEVENTH STEP: Gently fold the cherries into the batter to distribute evenly, but do not overmix.

EIGHTH STEP: Pour batter into a greased or parchment-lined 9×5 loaf pan.

NINTH STEP: Bake for 55-60 minutes or until a toothpick inserted into the center of the bread comes out clean.  Cover bread with  aluminum foil after 45 minutes to prevent it from over-browning on top.

TENTH STEP: Remove from the oven and cool. (You can turn the bread out onto a wire cooling rack after it has cooled for an initial 10 minutes in the pan

ELEVENTH STEP: Whisk together the ingredients for the glaze.  Drizzle the glaze over the bread.  The glaze will set, dry to the touch after about 30 minutes.