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Cinnamon Cherry Rolls Recipe

These pretty pastries are elegant and your guests will think you fussed. But they are so quick and easy to prepare with refrigerated crescent rolls and maraschino cherries.—Nancy Zimmerman, Cape May Court House, New Jersey

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Cinnamon Cherry Rolls Recipe

Prep: 20 min. Bake: 15 min.

Yield: 8 Servings

20 15 35

Ingredients

1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 tube (8 ounces) refrigerated crescent rolls
2 tablespoons butter, melted, divided
1 jar (10 ounces) maraschino cherries, drained and chopped
3/4 cup confectioners' sugar
4 to 5 teaspoons milk

Directions

In a small bowl, combine brown sugar and cinnamon; set aside. Unroll crescent dough and separate into triangles. Brush with 1 tablespoon butter. Sprinkle with 1-1/2 teaspoons brown sugar mixture; top with cherries.
Roll up from the wide end. Place point side down on a greased baking sheet; curve ends slightly. Brush with remaining butter; sprinkle with remaining brown sugar mixture.
Bake at 375° for 12-15 minutes or until golden brown. In a small bowl, combine confectioners' sugar and enough milk to achieve drizzling consistency; drizzle over warm rolls. Yield: 8 rolls.

Nutritional Facts 1 serving (1 each) equals 253 calories, 9 g fat (3 g saturated fat), 8 mg cholesterol, 256 mg sodium, 43 g carbohydrate, trace fiber, 2 g protein.

Originally published as Cinnamon Cherry Rolls in Country Woman March/April 2005, p35