Sheet Pan Cherry-Lemon Cinnamon Roll Bake
Courtesy of Sunkist Growers
Ingredients
- 2 Sunkist lemons
- 2 (21 oz./ approx. 600 g) cans cherry pie filling
- 3 cans (5 count) jumbo refrigerated cinnamon rolls, frosting reserved
Further informations
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serving Size: 12 servings
Directions
-
1
Preheat oven to 350°F (175 °C). Butter a baking sheet pan with sides.
-
2
Juice and zest the lemons.
-
3
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.
-
4
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.
-
5
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.
-
6
Serve slightly warm or at room temperature.
Variations:
-
1
For an extra flavor pop – zest additional lemon over the glazed rolls.
