"Cinnamon Roll Cobbler" Is the Breakfast My Family Keeps Begging Me to Make

I don’t think there is a better way to wake up than with the scent of cinnamon in the air. While there’s nothing like starting the day with fluffy, yeasty homemade cinnamon rolls, I always keep a can of cinnamon rolls in the refrigerator after lots of experimenting with the best ways to bake store-bought cinnamon rolls. Another way to satisfy my breakfast-loving heart is with this cinnamon roll cobbler. Inspired by my favorite springtime dessert, strawberry cobbler, I started baking canned cinnamon rolls over a layer of bubbling berries — and I haven’t looked back.

Why You’ll Love It

• It’s so tasty for breakfast or dessert. Spring is the season for special brunches and the return of dinners on the patio. Serve this cinnamon roll cobbler with sweet strawberries for either occasion.

• The strawberries always taste amazing. It’s OK if the strawberries aren’t perfect yet. Baking the berries as a cobbler concentrates their sweet, fruity flavor even if it’s a little too early for spring.

Key Ingredients in Cinnamon Roll Cobbler

• Cinnamon rolls: Use a can of refrigerated cinnamon rolls to make this breakfast-inspired cobbler. Regular-sized cinnamon rolls work best in this recipe, so reserve jumbo cinnamon rolls for another morning’s breakfast spread. P.S.: You’ll need the icing too.

• Strawberries: You’ll need 2 pounds of strawberries for this cobbler. Don’t worry if your strawberries are a little tart or past their prime; a little sugar and some time in the oven works wonders for fruit that’s not quite perfect.

• Cornstarch: Toss the strawberries with cornstarch to thicken the juices as the cobbler bakes. The result is a jewel-toned sauce that you can spoon over the cinnamon roll cobber.

• Milk: Mix 2 tablespoons milk with half of the icing to coat the cinnamon rolls in a sweet glaze before baking.

How to Make Cinnamon Roll Cobbler

1. Prepare the filling. Toss halved strawberries, sugar, cornstarch, lemon zest and juice, vanilla, and salt together right in the baking dish.

2. Prepare the cinnamon rolls. Cut each cinnamon roll into quarters, then toss with milk and half of the icing. Arrange the pieces over the strawberries.

3. Bake, cool, and ice. Bake until the cinnamon rolls are cooked through and the strawberry filling is bubbling. Let it cool so the filling thickens up, then drizzle with the remaining icing before serving.

Cinnamon Roll Cobbler Recipe

Cinnamon rolls make the best cobbler topping.

Prep time 15 minutes

Cook time 35 minutes

Serves 4 to 6

Ingredients

• Cooking spray

• 2 pounds strawberries, trimmed and halved or quartered if large (about 5 cups)

• 1/2 cup granulated sugar

• 1/4 cup cornstarch

• Finely grated zest of 1 medium lemon

• 1 tablespoon freshly squeezed lemon juice

• 1 teaspoon vanilla extract

• 1/2 teaspoon kosher salt

• 1 (12.4-ounce, 8-count) can cinnamon rolls with icing

• 2 tablespoons whole or 2% milk

• Vanilla ice cream, for serving (optional)

Instructions

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1. Heat the oven to 350°F. Coat an 8x8-inch square or other 2-quart baking pan with cooking spray.

2. Stir 2 pounds halved strawberries, 1/2 cup granulated sugar, 1/4 cup cornstarch, the finely grated zest of 1 medium lemon, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt together in the baking dish, then arrange into an even layer.

3. Stir half of the icing from 1 (12.4-ounce) can cinnamon rolls with 2 tablespoons whole milk together in a large bowl. Separate the cinnamon rolls from the can, then quarter each one. Add the cinnamon roll pieces to the bowl and toss to coat. Arrange in an even layer over the strawberries.

4. Bake until the cinnamon rolls are light golden-brown and the filling is bubbling, 35 to 40 minutes. Let cool for at least 45 minutes so that the filling can thicken up. Drizzle the remaining icing evenly over the top of the cinnamon roll cobbler. Serve warm or at room temperature with vanilla ice cream if desired.

Recipe Notes

Storage: Leftover cobbler can be refrigerated in an airtight container for up to 4 days.

Further Reading

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Reese’s Just Launched a Limited-Edition Peanut Butter Cup, and It Tastes 4x Better than the Original