Cherry Cinnamon Rolls


June 10, 2015

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These rolls have a crunchy top with a crumbly inside where you taste the subtle hint of lemon.

  • Cook: 12 mins
  • 12 mins

    12 mins

  • Serves: 8


2 tablespoons Butter (melted)

1 jar Red or Green Maraschino Cherries

1/4 cup Brown Sugar (firmly packed)

1 teaspoon Ground Cinnamon

1 tube Crescent Rolls (8 oz.)


Preheat oven to 375º F.

Drain Maraschino cherries; discard juice or save for another use.

Chop cherries and drain on paper towels.

Combine brown sugar and cinnamon in a small bowl.

Unroll crescent rolls; divide into triangles and brush with melted butter.

Sprinkle each triangle with 1-1/2 teaspoons cinnamon-sugar mixture and top with 1 tablespoon of chopped cherries.

Roll up dough toward pointed end of triangle and place on lightly greased baking sheet.

Brush with butter and sprinkle with remaining cinnamon-sugar mixture.

Bake for 12-15 minutes until golden brown. Serve warm.


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