Cherry-Cinnamon Float Recipe
Save on time and energy and yet have a great spread. This Cherry-cinnamon float just does this for you. Try it!!
Ingredients
| 2 1-lb. cans pitted tart red cherries | ||
| Cinnamon | 1/2 Teaspoon | |
| Nutmeg | 1/2 Teaspoon | |
| Sugar | 1/2 Cup (16 tbs) | |
| Cornstarch | 3 Tablespoon | |
| Red food coloring | 1/2 Teaspoon | |
| Lemon juice | 4 Teaspoon | |
| 1 9 1/2-oz. package refrigerator | ||
| Cinnamon rolls | ||
Directions
Preheat oven to 375 degrees.
Drain cherries, reserving syrup.
Mix cinnamon, nutmeg, sugar and cornstarch in saucepan; add food coloring, lemon juice and cherry syrup.
Bring to a boil, stirring constantly.
Add cherries; pour into 1 1/2-quart casserole.
Arrange cinnamon rolls around top.
Bake for 20 minutes.
Spread icing from roll package over rolls.
Serve warm with whipped cream, if desired.
Drain cherries, reserving syrup.
Mix cinnamon, nutmeg, sugar and cornstarch in saucepan; add food coloring, lemon juice and cherry syrup.
Bring to a boil, stirring constantly.
Add cherries; pour into 1 1/2-quart casserole.
Arrange cinnamon rolls around top.
Bake for 20 minutes.
Spread icing from roll package over rolls.
Serve warm with whipped cream, if desired.
Chef
