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This post and recipe for Cinnamon Roll Triple Berry Cobbler has been sponsored by Rhodes Bake-n-Serve Bread, however all opinions are my own. #ad
Summer is for fresh flavors, and nothing beats a homemade fruit cobbler. Enjoy the best the season has to offer, without spending a ton of time in the kitchen. This Cinnamon Roll Triple Berry Cobbler can be made in a snap, and the kids will have a blast helping out.
What makes this recipe super fast, and delicious is the cinnamon roll topping. I used Rhodes Cinnamon Rolls to make my topping. It’s super easy! Little fingers are sure to get messy, but that’s part of the fun of cooking with kids. An adult should be the one to hull the strawberries and cut the dough. The kids can help wash the berries, stir the fruit as is macerates, and squish the dough on top of the berry mixture.
- 4 cups mixed berries (I used strawberries, blueberries and raspberries)
- 6 frozen or refrigerator Cinnamon Rolls
- 1/4 cup sugar
- 1 tablespoon corn starch
- Preheat the oven to 350-degrees.
- On a sheet pan, spread out the frozen Once the cobbler comes out of the oven, let it cool for 10-15 minutes.Cinnamon Rolls dough and let partially thaw.
- Meanwhile, hull the strawberries and rinse the fruit.
- Add to a mixing bowl and sprinkle with sugar and cornstarch. Stir gently to combine.
- Let the fruit mixture sit for 10-15 minutes while the fruit macerates and the flavors have a chance to meld together.
- Once the dough is thawed but still cold, cut each roll into 4 pieces.
- To make individual dishes, as pictured here, grease 4 medium ramekins with butter.
- Fill the ramekins three-quarters of the way full. Top with the Cinnamon Rolls dough pieces.
- Bake for 20-25 minutes until the dough is cooked through and the fruit mixture is bubbly.
- Once the cobbler comes out of the oven, let it cool for 10-15 minutes.
- Serve with a scoop of ice cream or freshly whipped cream.
Note: To make a large family-style dessert, put the whole berry mixture into a greased 9×12 baking pan and top with the cinnamon roll dough pieces. Bake 22-27 minutes, again until the dough is cooked through and the fruit is bubbling.