When it comes to breakfast or bunch, I am always looking for the easiest way to serve good food. Mornings in the average family tend to have a lot of things happening at once. I love my family and I enjoy my guests, but, back in the days when I was trying to get three kids off to meet the school bus and my husband out the door to the office, or, fast forward to when I happen to be organizing breakfast for a few overnight guests, no one appreciates having a few time-saving recipes that taste as good as they look as much as I do. This recipe is worth its weight in gold.
Pillsbury and their adorable dough boy have been a part of my life over fifty years (and they've been around a lot longer than that). Breakfast, lunch or dinner, when mom made their crescent rolls, we paced around in front of the oven until they came out. During the years when they televised the Pillsbury Bake-Off, I always watched, and, learned something creative. When Pillsbury came out with cinnamon rolls, my kids knew I would be an easy sell on this product, and, truth told, they earned a place in my refrigerator. Then, when they came along with Grand's cinnamon rolls, complete with cream cheese icing, I didn't hesitate to pick up a few canisters.
There came a time when I did what I often do with a product I like. I went to their website (Quick & Easy Recipes by Pillsbury) and searched by ingredient (cinnamon rolls). Amongst several creative ways to to use them, I came across Two-Ingredient Peach Pie Cups, which used smaller-sized canisters of cinnamon rolls + peach pie filling, baked in standard-sized muffin tins. For my own "bigger has got to be better" take, I used Grand's cinnamon rolls + cherry pie filling, and, baked them in jumbo-sized muffin tins. They're like a giant, cherry-pie-filled cinnamon-doughnuts or cinnamon-Danish stuffed with cherries. My family simply adores them and yours will too.
The combo of cinnamon rolls & peach pie filling is grand.
Topped w/cream cheese icing too? You betcha.
2 17.5-ounce canisters PillsburyGrands cinnamon rolls w/cream cheese icing (for a total of 10 cinnamon rolls)
1 21-ounce can cherry pie filling, your favorite brand
no-stick cooking spray
~ Step 1. Spray the inside cups of two jumbo-sized muffin tins (12 cups) with no-stick cooking spray.
~Step 2. Remove both canisters of Grands cinnamon rolls from the refrigerator. Peel back the wrapping and give them a whack on the side of the countertop to open the package. Remove and set aside the cream cheese icing. One-at-a-time, remove the cinnamon rolls, placing them in each of ten of the muffin cups. Using a tart tamper placed in the center of each cinnamon roll, press down on the center to fit each cinnamon roll flatly into the bottom of its cup. Using your fingertips, press the sides of each roll into the sides of each cup, to form a cup about 3/4 up the sides of each cup.
~Step 3. Open the can of pie filling. Using an ordinary tablespoon, distribute pie filling to the top of each cinnamon-roll cup (there's enough filling to fill each one to the top), doing your best not to drip any filling on the edges of the cinnamon-roll cups or sides of pan. Bake both pans, at once, on center rack of preheated 325° oven for 18-20 minutes, or until cinnamon rolls are golden around sides. Remove from oven and cool in pan 1-2 minutes. Use a sharp paring and your fingertips to gently lift each cherry-pie-filling filled cinnamon-roll cup onto a wire rack to cool to slightly-warm or room temperature, 30-45 minutes.
~ Step 4. While the cinnamon roll cups are baking, stir about 1/2 teaspoon of water into both containers of the reserved cream cheese icing, to thin it down to a drizzly, rather than a spreadable consistency. For a prettier presentation, transfer the icing to a small squirt-type condiment container. When cinnamon roll cups are cooled, slowly drizzle icing over top of each one. Plate and serve.
Store-bought seriously "CAN" be simply delicious!
Two canisters cinnamon rolls + one can of cherry pie filling?
One taste & you'll be completely convinced.
Oh My Cherry-Pie-Filling Filled Cinnamon-Roll Cups: Recipe yields Recipe yields 10 individual (jumbo-sized muffin-sized) cherry-pie-filling filled cinnamon-roll cups.
Special Equipment List: 1, 12-cup jumbo-size muffing tin; tart tamper; spoon; paring knife; wire cooling rack; small squirt-type condiment bottle (optional)
Cook's Note: Andrew was the Production Manager for WHVL-TV here in State College, PA. He's was also the host of their For the Record show, and, the man behind the cameras for my Kitchen Encounters cooking segments on our Sunday morning Centre of it All show too. On one of my segments, I made cheese-filled blintzes with sour cherry topping. While chatting about cherries during a break, Andrew mentioned his favorite cherry dessert, and, he texted mom. She responded immediately with her recipe: ~ Andrew's Favorite: His Mom's Cherry Pie Cookie Bars ~.
"We are all in this food world together." ~ Melanie Preschuti
(Recipes, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2020)
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