Cinnamon Roll-Topped Mixed Berry Cobbler - cooking recipe

Ingredients

2 (12 ounce) bags frozen mixed berries, thawed
1 cup sugar
1/4 cup quick-cooking tapioca
1/4 cup water
2 teaspoons vanilla
1 (12 ounce) package refrigerated cinnamon rolls with icing

Preparation

Combine berries, sugar, tapioca, water and vanilla in CROCK-POT slow cooker; top with cinnamon rolls.
Cover; cook on LOW 4 to 5 hours.
Serve warm, drizzled with icing.
Note: This recipe was designed to work best in a 5-quart CROCK-POT slow cooker. Double the ingredients for larger CROCK-POT slow cookers, but always place cinnamon rolls in a single layer.