Blackberry and Cinnamon Bun Cobbler
1 T. cornstarch
15-oz. can blackberries, drained and juice reserved
1 t. lemon juice
8-oz. tube refrigerated cinnamon rolls
Garnish: frozen whipped topping, thawed
In a mixing bowl, dissolve cornstarch in reserved juice; add berries and lemon juice.
Mix well; spoon into a greased 8"x8" baking pan.
Set aside. Separate cinnamon rolls; arrange over blackberry mixture.
Bake at 400 degrees for 15 to 20 minutes, until golden and sauce is bubbly.
Garnish with a dollop of whipped topping.