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To make six servings (one 9x13-inch cobbler), you’ll need: Nonstick cooking spray 1 (17.5-ounce) can Pillsbury Grands Cinnamon Rolls 1 (21-ounce) can cherry pie filling (I like Duncan Hines Comstock Original Country Cherry) Preheat the oven to 375°F. Spray a 9x13 or 10x10-inch baking dish with nonstick cooking spray. Cut each cinnamon roll dough portion into four equal pieces (you will have 20 pieces total from 5 rolls). Pull apart the layers from each piece, making sure each sliver of dough is separated. Pour the cherry pie filling into a large bowl. Add the dough pieces and mix until the pie filling covers each piece of dough. Pour the mixture into the prepared baking dish. Bake for 12 minutes. Meanwhile, tear off a piece of aluminum foil large enough to cover the baking dish. Spray one side of the foil with nonstick cooking spray. Remove the cobbler from the oven and gently lay the foil, greased side down, onto the cobbler. Return the cobbler to the oven and continue to bake, loosely covered, until the cinnamon rolls are fully cooked with no gooey parts remaining, about 18 more minutes. Remove the cobbler from the oven and use a fork to gently stretch apart some of the cinnamon roll portion to check for doneness. The bread should be fluffy inside, not stretchy or gooey. If it’s still gooey, bake until the bread is fluffy and fully cooked, 5 to 10 more minutes. Be careful not to over or underbake this recipe; the cinnamon rolls should have crispy edges and soft centers, but not be gooey inside. Remove the icing from its plastic container, place it in a microwave-safe bowl, and microwave until loosened, about 10 seconds. Drizzle the icing over the cobbler and serve warm for breakfast or dessert.

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