Sheet Pan Cherry-Lemon Cinnamon Roll Bake
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12 Servings
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Preparation15 Minutes
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Cook25 Minutes
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Total40 Minutes
Ingredients
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2Sunkist lemons
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2(21 oz./ approx. 600 g) cans cherry pie filling
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3 cans5-count jumbo refrigerated cinnamon rolls, frosting reserved
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Instructions
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Preheat oven to 350°F (175 °C). Butter a baking sheet pan with sides.
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Juice and zest the lemons.
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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.
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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.
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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.
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Serve slightly warm or at room temperature.
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Variations:
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For an extra flavor pop – zest additional lemon over the glazed rolls.
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