Cherry Juice Cinnamon Rolls

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These are wonderful for a holiday breakfast or brunch.

1 (10-ounce) jar red or green maraschino cherries
1/4 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1 (8-ounce) package crescent rolls
1/2 tablespoon cherry juice
2 tablespoons butter, melted

Drain maraschino cherries; discard cherry juice or save for another use. Chop cherries, then drain on paper towels. Combine brown sugar and cinnamon in a small bowl. Unroll crescent rolls; divide into triangles. Brush with butter. Sprinkle each triangle with about 1-1/2 teaspoons cinnamon-sugar mixture; top with 1 tablespoon cherries. Roll up dough toward pointed end of triangle. Place on lightly greased baking sheet. Brush with butter and sprinkle with remaining cinnamon-sugar mixture. Bake in a 375-degree oven 12 to 15 minutes, or until golden brown. Serve warm. Makes 8 servings.

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