On a sheet pan, spread out the frozen Rhodes Cinnamon Rolls dough and let partially thaw.
Meanwhile, hull the strawberries and rinse the fruit. Add to a mixing bowl and sprinkle with sugar and cornstarch. Stir gently to combine. Let the fruit mixture sit for 10-15 minutes while the fruit macerates and the flavors have a chance to meld together.
Once the dough is thawed but still cold, cut each roll into 4 pieces. To make individual dishes, as pictured here, grease 4 medium ramekins with butter. Fill the ramekins three-quarters of the way full. Top with the Rhodes Cinnamon Rolls dough pieces. Bake for 20-25 minutes until the dough is cooked through and the fruit mixture is bubbly.
To make a large family-style dessert, put the whole berry mixture into a greased 9x12 baking pan and top with the cinnamon roll dough pieces. Bake 22-27 minutes, again until the dough is cooked through and the fruit is bubbling. Once the cobbler comes out of the oven, let it cool for 10-15 minutes.
Serve with a scoop of ice cream or freshly whipped cream.