I made this for the first time last night and it was good. I used cherry pie filling since I had it on hand and just stirred the red-hots into it, it turned out just fine. The cinnamon rolls are not a yeast dough cinnamon roll, they end up being more like a cinnamon pastry roll but they are very good. Our lemon glaze was pretty runny so it didn't look as appetizing drizzled over it and I'm not sure what it added to it, if anything. But I will keep this one around.
1 can (14 ½ oz) pitted tart cherries
½ c. sugar
2 Tbsp. cornstarch
½ c. water
3 Tbsp. red-hot candies
1 ½ c. all-purpose flour
6 Tbsp. brown sugar, divided
2 tsp. baking powder
½ tsp. salt
¼ c. shortening
1 egg, lightly beaten
¼ c. milk
1 Tbsp. butter, softened
1/3 c. finely chopped pecans
½ tsp. ground cinnamon
½ c. confectioners’ sugar
1 Tbsp. lemon juice
Drain cherries, reserving juice; set cherries aside. In a small saucepan, combine sugar, cornstarch, water and reserved juice until smooth. Stir in red-hots. Bring to 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” square baking dish.
In a bowl, combine the flour, 3 Tbsp. brown sugar, baking powder and salt. Cut in shortening until crumbly. Combine egg and milk; stir into crumb mixture just until blended. Turn onto a lightly floured surface; knead 3-4 times. Roll into a 14” X 10” rectangle. Spread with butter; sprinkle with pecans. Combine cinnamon and remaining brown sugar; sprinkle over top.
Roll up, jelly-roll style, starting with short side. Cut into eight slices; place cut side down over cherry pie filling. Bake at 400˚ for 25-30 minutes or until golden brown. Cool 10 minutes. Combine glaze ingredients; drizzle over cobbler.
Yield: 8 servings
1 can (14 ½ oz) pitted tart cherries
½ c. sugar
2 Tbsp. cornstarch
½ c. water
3 Tbsp. red-hot candies
1 ½ c. all-purpose flour
6 Tbsp. brown sugar, divided
2 tsp. baking powder
½ tsp. salt
¼ c. shortening
1 egg, lightly beaten
¼ c. milk
1 Tbsp. butter, softened
1/3 c. finely chopped pecans
½ tsp. ground cinnamon
½ c. confectioners’ sugar
1 Tbsp. lemon juice
Drain cherries, reserving juice; set cherries aside. In a small saucepan, combine sugar, cornstarch, water and reserved juice until smooth. Stir in red-hots. Bring to 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” square baking dish.
In a bowl, combine the flour, 3 Tbsp. brown sugar, baking powder and salt. Cut in shortening until crumbly. Combine egg and milk; stir into crumb mixture just until blended. Turn onto a lightly floured surface; knead 3-4 times. Roll into a 14” X 10” rectangle. Spread with butter; sprinkle with pecans. Combine cinnamon and remaining brown sugar; sprinkle over top.
Roll up, jelly-roll style, starting with short side. Cut into eight slices; place cut side down over cherry pie filling. Bake at 400˚ for 25-30 minutes or until golden brown. Cool 10 minutes. Combine glaze ingredients; drizzle over cobbler.
Yield: 8 servings
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