Description
A cozy, 30-minute dessert combining warm cinnamon rolls, tangy cherry pie filling, and a maple-infused glaze. Quick, nostalgic, and perfect for busy home cooks.
Ingredients
1 can refrigerated cinnamon rolls (halal-certified or lard-free)
1 can store-bought cherry pie filling (non-alcoholic)
1/4 cup icing from the cinnamon roll dough
1 tablespoon chopped nuts (optional, for topping)
1/4 cup granulated sugar (for topping)
1 tablespoon all-purpose flour (to thicken glaze)
1 tablespoon maple syrup (for drizzle)
Instructions
Bring cinnamon rolls to room temperature per package instructions.
In a bowl, combine cherry pie filling, cinnamon roll icing, maple syrup, and a pinch of salt to create a glaze.
Arrange cinnamon roll pieces in a greased 9×13-inch baking dish, overlapping slightly.
Pour glaze over the rolls, ensuring even coverage.
Sprinkle sugared flour (sugar + flour) and optional nuts on top.
Bake at 350°F (175°C) for 25-30 minutes, until golden and bubbly.
Notes
Use refrigerated cinnamon rolls with all-vegetable shortening to comply with halal/non-pork requirements.
Cherry pie filling must be non-alcoholic (check label for alcohol content).
For extra texture, replace cinnamon rolls with oven-ready biscuit dough.
Drizzle additional glaze immediately after baking.
Nutrition
- Serving Size: 1/12 of the recipe
- Calories: 240
- Sugar: 24g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg