These quick and easy cherry cinnamon rolls are wonderful for a holiday breakfast or brunch.

Cherry Cinnamon Rolls

1 (10-ounce) jar red or green maraschino cherries
1/4 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1 (8-ounce) package crescent rolls
2 tablespoons butter, melted

1. Drain maraschino cherries; discard juice or save for another use. Chop cherries, then drain on paper towels.
2. Combine brown sugar and cinnamon in a small bowl.
3. Unroll crescent rolls; divide into triangles. Brush with butter. Sprinkle each triangle with about 1 1/2 teaspoons cinnamon-sugar mixture; top with 1 tablespoon cherries. Roll up dough toward pointed end of triangle. Place on lightly greased baking sheet. Brush with butter and sprinkle with remaining cinnamon-sugar mixture.
4. Bake in a 375°F (190°C) oven 12 to 15 minutes, or until golden brown.

Makes 8 servings.

Recipe and photograph are provided courtesy of the Cherry Marketing Institute.