There are only two simple ingredients standing between you and an iron skillet full of Cherry Sweet Rolls. Two ingredients is your first hint that these are not from scratch! That fact is a huge time saver without sacrificing the yummy goodness of this homemade dessert.
My Cherry Sweet Rolls recipe not quite from scratch is inspired by these Cream Cheese Stuffed Pumpkin Spice Sweet Rolls I created for my family as a fall flavor dessert.
My Mom used to buy Cherry Sweet Rolls at the grocery store. You know the prepackaged kind with lots of icing on top. They did not have actual cherries in them like mine do but they sure were good.
My Cherry Sweet Rolls are prepared in the Iron Skillet using two packages of store brand Ooey Gooey Cinnamon Rolls. Two packages fill up the skillet.
Also See: Biscuit Donuts and Homemade Crescent Apple Turnovers
Ingredients
- (2) Cans of store brand Ooey Gooey Cinnamon Rolls
- (1) Can Cherry Pie Filling
After opening the cinnamon rolls, set the icing packet aside.
Unroll each cinnamon roll and begin placing it along the outer inside edge of the skillet. Pinch the ends together on each subsequent roll to create one continues roll.
Do not worry about trying to leave too large of a gap between for stuffing the Cherry Pie Filling. You will be able to fit it in nicely. Get each piece as close as possible to be able to get all the rolls into the skillet
NOTE: I used Kroger store brand which has four rolls to the package.
Once you have all the cinnamon rolls inside the skillet, begin stuffing in between the layers with the Cherry Pie Filling. Watch the video for how to make this process easy.
Bake at 375° for 35-40 minutes. Oven temperatures vary. Insert toothpick into the bread portion of the center to determine if the bread is done.
Remove from oven and allow to cool slightly before adding icing. Use the icing packet you set aside to ice the top.
Serve and enjoy!
More easy dessert recipes to try
Shirley Wood
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Wow! This looks really delicious and using those ingredients is simply practical. I don’t mind making this not quite from scratch. Time is gold. 🙂
Thank you for sharing the recipe.
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