Sheet Pan Cherry-Lemon Cinnamon Roll Bake
- 2 Sunkist lemons
- 2 (21 oz./ approx. 600 g) cans cherry pie filling
- 3 cans (5 count) jumbo refrigerated cinnamon rolls, frosting reserved
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serving Size: 12 servings
Preheat oven to 350°F (175 °C). Butter a baking sheet pan with sides.
Juice and zest the lemons.
In a medium bowl, mix the pie filling with 3/4 of the lemon juice and zest. Reserve the remainder of the juice and zest for the glaze. Spread the filling out evenly on the buttered sheet pan.
Cut each cinnamon roll in half horizontally – creating 30 thin rolls. Lay out the rolls over the filling, in a 5 x 6 pattern. Bake for about 25 to 30 minutes, or until golden brown.
Meanwhile, in a small bowl mix together the frosting that came with the rolls and the remaining lemon juice, until smooth. When rolls have cooled, drizzle with the lemon glaze.
Serve slightly warm or at room temperature.
For an extra flavor pop – zest additional lemon over the glazed rolls.