Thaw Rhodes Cinnamon Rolls (I think Orange Rolls would be yummy too) just until they are soft enough to cut. I like to let them sit in the fridge overnight to thaw.

Cut the Rhodes Cinnamon Rolls into quarters.

Put cherry pie filling and quartered cinnamon rolls in a bowl. Gently toss to coat the cinnamon rolls with pie filling.

Spread cinnamon roll/cherry mixture in a greased 9 x 13 pan.

Let sit for about 30 minutes in a warm place while the Cinnamon Rolls continue to rise.

Preheat oven to 350 degrees.

Bake for 20-25 minutes.

You might need to cover with aluminum foil for the last 5 minutes of baking so the rolls don’t get too brown. I spray the aluminum foil with nonstick baking spray first so it doesn’t stick to the rolls.

After baking let rest for about 5 minutes.

Drizzle icing package over Cherry Bubble Up.