Cherries 'N' Spice Cobbler

• 2 cans (16 oz. each) red tart pitted cherries
• 1 c. sugar
• 3 Tbsp. cornstarch
• 1/4 tsp. ground cinnamon
• 1/8 tsp. ground cloves
• 1 can (9.5 oz.) refrigerated cinnamon rolls with icing (8 rolls)
• 1 tsp. grated lemon rind

1. Preheat oven to 450u0b0.
2. Drain cherries, reserving 1 cup liquid. Place cherries in a 2-quart round baking dish; set aside.
3. In a small bowl, mix sugar, cornstarch, cinnamon and cloves.
4. Stir in 1 cup cherry liquid until smooth.
5. Pour over cherries, stir.
6. Bake for 20 to 25 minutes or until bubbling vigorously around edges. Place rolls, cinnamon-side up, in a single layer over hot cherry mixture.
7. Reduce heat to 400u0b0 and bake 15 minutes longer or until rolls are golden brown.
8. Spread rolls with icing and sprinkle with lemon rind.
9. Serve warm.
10. Makes 8 servings.

cherries, sugar, cornstarch, ground cinnamon, ground cloves, cinnamon rolls, lemon rind

Taken from www.cookbooks.com/Recipe-Details.aspx?id=644805 (may not work)