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Cinnamon Roll-topped Cobbler
1 cn Pear halves in syrup, sliced and drained
1 cn 21oz. cherry pie filling
1 cn 11.5oz. Pillsbury Refrig. Cinnamon Rolls with icing
Heat oven to 375 F. In large saucepan, combine pears and pie filling; mix well. Cook and stir over medium-high heat until mixture boils. pour mixture into ungreased 12x8-inch (2-quart) baking dish. Separate dough into 8 rolls; set icing aside. Place rolls, cinnamon side up, over hot fruit mixture. Bake for 15 to 20 minutes or until rolls are deep golden brown and fruit is bubbly. Spread icing over hot rolls. Cool 5 minutes before serving.
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