How I Turn Canned Cinnamon Rolls Into 3 Show-Stopping Desserts

Tubes of cinnamon rolls are a staple in my house. My partner and I love to make big, diner-style breakfasts on the weekends. While he fries up bacon or sausage and makes the fluffiest scrambled eggs, I love whipping up a sweet, carby treat to match the richness of the meat and eggs. 

I like blueberry muffins and banana bread, but nothing beats a good ol' can of cinnamon rolls. The quick and easy pastry takes me right back to childhood.

While looking for crafty ways to use this sweet staple, I found a lot of recipes that combined cinnamon roll dough with fruit pie fillings. I decided to try the different combinations myself, and after a few tweaks, I was able to create three different cobblers that pair perfectly with breakfast or as stand-alone desserts.

How To Use This Trick

Choose a can of peach pie filling, cherry pie filling, or apple pie filling. (I love peach in the spring and summer, apple in the fall, and cherry in the winter, but all are tasty year-round.) Next, cut the rounds of cinnamon roll dough into quarters, then separate each sliver of dough.

Stir together the dough and pie filling until each piece of dough is fully coated, then add to a 9x13 dish and bake at 375°F for 30 minutes. 

Partway through baking, grab a piece of aluminum foil large enough to cover the baking dish. Spray one side of the foil with nonstick cooking spray and gently lay that side face down onto the cobbler. The foil prevents the cobbler from burning.

Drizzle the cinnamon roll icing on top and serve with a freshly brewed pot of French press coffee.

Tips, Tricks, and Variations

Pull apart each piece of dough: It’s essential to separate each piece, or you won’t have enough dough for the cobbler, and the pieces won’t cook evenly. 

Mix well: For optimal flavor and texture, make sure each sliver of dough is coated in the gooey pie filling. If the cinnamon roll pieces are too dry, the cobbler won’t bake as evenly or taste as good. 

Do the fork test: To make sure your cobbler is baked all the way through, do the fork test. After the cobbler has baked for 30 minutes, pull it out of the oven and use a fork to gently stretch apart some of the cinnamon roll. It should be fluffy inside, not gooey. If it’s still wet, bake for 5 to 10 more minutes until the bread is fully cooked.

Use different pie fillings: While my peach, apple, and cherry are my go-to fruit pie fillings for this 2-ingredient cobbler, strawberry and blueberry both work great as well.

Get the 2-Ingredient Recipes

• Easy Cherry Cobbler
• Easy Cinnamon Apple Cobbler