Cherry Brunch Rolls Recipe
Ingredients
| Brown sugar | 1 Cup (16 tbs) | |
| Maraschino cherries | 1/4 Cup (16 tbs), chopped | |
| Flaked coconut | 1/4 Cup (16 tbs) | |
| Ground cinnamon | 1/4 Teaspoon | |
| Refrigerated biscuits | 1 Can (10oz) | |
| Butter/Margarine | 1/3 Cup (16 tbs), melted |
Directions
Set Power Select at MEDIUM.
Combine 1/2 cup brown sugar, cherries, coconut and cinnamon; sprinkle into 8-inch or 1 1/2 quart-round baking dish with small glass inverted in center to form ring shape.
Dip each biscuit into melted butter and then in remaining brown sugar.
Arrange biscuits on top of cherry mixture; sprinkle remaining sugar over ring.
Heat 3 1/2 to 4 1/2 minutes.
Remove glass; let stand, covered, 5 minutes before inverting on serving platter.
Store, covered, until ready to serve.
Combine 1/2 cup brown sugar, cherries, coconut and cinnamon; sprinkle into 8-inch or 1 1/2 quart-round baking dish with small glass inverted in center to form ring shape.
Dip each biscuit into melted butter and then in remaining brown sugar.
Arrange biscuits on top of cherry mixture; sprinkle remaining sugar over ring.
Heat 3 1/2 to 4 1/2 minutes.
Remove glass; let stand, covered, 5 minutes before inverting on serving platter.
Store, covered, until ready to serve.
Chef
