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2 16-ounce cans red cherries tart pitted
1 cup sugar
3 tablespoons cornstarch
1/4 teaspoon cinnamon ground
1/8 teaspoon cloves ground
1 9 1/2-ounce can refrigerated cinnamon rolls (8 rolls)
1 teaspoon lemon peels grated
Preheat oven to 450°. Drain cherries, reserving 1 cup liquid. Place cherries in a 2-quart round baking dish; set aside.
In a small bowl, mix sugar, cornstarch, cinnamon and cloves. Stir in 1 cup cherry liquid until smooth. Pour over cherries; stir.
Bake for 20 to 25 minutes or until bubbling vigorously around edges. Place rolls, cinnamon-side up, in a single layer over hot cherry mixture. Reduce heat to 400° and bake 15 minutes longer or until rolls are golden brown. Spread rolls with icing and sprinkle with lemon rind. Serve warm.
1 cup sugar
3 tablespoons cornstarch
1/4 teaspoon cinnamon ground
1/8 teaspoon cloves ground
1 9 1/2-ounce can refrigerated cinnamon rolls (8 rolls)
1 teaspoon lemon peels grated
Preheat oven to 450°. Drain cherries, reserving 1 cup liquid. Place cherries in a 2-quart round baking dish; set aside.
In a small bowl, mix sugar, cornstarch, cinnamon and cloves. Stir in 1 cup cherry liquid until smooth. Pour over cherries; stir.
Bake for 20 to 25 minutes or until bubbling vigorously around edges. Place rolls, cinnamon-side up, in a single layer over hot cherry mixture. Reduce heat to 400° and bake 15 minutes longer or until rolls are golden brown. Spread rolls with icing and sprinkle with lemon rind. Serve warm.
