Ingredients

The following ingredients have 8 Servings
  • 6 Rhodes Cinnamon Rolls (Use the kind in the bag)
  • 1 packet of icing from Rhodes Cinnamon Rolls
  • 1 21 oz. can Cherry Pie Filling

Instruction

  • Thaw Rhodes Cinnamon Rolls (I think Orange Rolls would be yummy too) just until they are soft enough to cut. I like to let them sit in the fridge overnight to thaw.
  • Cut the Rhodes Cinnamon Rolls into quarters.
  • Put cherry pie filling and quartered cinnamon rolls in a bowl. Gently toss to coat the cinnamon rolls with pie filling.
  • Spread cinnamon roll/cherry mixture in a greased 9 x 13 pan.
  • Let sit for about 30 minutes in a warm place while the Cinnamon Rolls continue to rise.
  • Preheat oven to 350 degrees.
  • Bake for 20-25 minutes.
  • You might need to cover with aluminum foil for the last 5 minutes of baking so the rolls don’t get too brown. I spray the aluminum foil with nonstick baking spray first so it doesn’t stick to the rolls.
  • After baking let rest for about 5 minutes.
  • Drizzle icing package over Cherry Bubble Up.