Cherry Cinnamon Crescent Rolls
These quick and easy cherry cinnamon cresecent rolls are wonderful for a holiday breakfast or brunch.
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
- Drain maraschino cherries; discard juice or save for another use. Chop cherries, then drain on paper towels.
- Combine brown sugar and cinnamon in a small bowl.
- 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.
- Bake in a preheated 375°F (190°C) oven 12 to 15 minutes, or until golden brown. Serve warm.
Makes 8 crescent sweet rolls.
Recipe and photograph provided courtesy of the Cherry Marketing Institute.