Description
A delightful twist on classic cinnamon rolls with cherry pie filling, slow-cooked to perfection.
Ingredients
Scale
For the Crust:
- 1 can (12.4 oz) refrigerated cinnamon rolls
- 1 can (21 oz) cherry pie filling
- 1/4 cup butter, melted
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 cup chopped pecans (optional)
Instructions
1. Prepare the Crust:
- Grease the inside of a crock pot with non-stick cooking spray.
- Separate the cinnamon rolls and cut each into quarters.
- In a large bowl, combine the cinnamon roll pieces, cherry pie filling, melted butter, brown sugar, cinnamon, and pecans (if using). Mix gently.
- Pour the mixture into the crock pot and spread evenly.
- Cover and cook on low for 2-3 hours or until the rolls are cooked through.
- Drizzle with the icing from the cinnamon roll can before serving.
Notes
You can customize the seasonings to taste.