Saturday, October 1, 2011
1 can refrigerated cinnamon rolls with icing
16 maraschino cherries with stems
Heat oven to 400 degrees F. Spray cookie sheet with nonstick cooking spray.
Separate dough into 8 rolls. Cut each in half crosswise. On sprayed cookie sheet, place 2 halves with rounded edges touching to form butterfly shape. Slightly flatten each "butterfly".
Bake for 11 to 17 minutes or until golden brown.
Remove stem from cherries. At top of each "butterfly" where "antennae" would be, make 2 small holes with toothpick; insert 2 cherry stems into each roll.
Remove lid from icing. Microwave icing on high for 10 to 15 seconds or until of drizzling consistency. Drizzle icing over rolls; decorate with cherries. Serve warm.