2 cans biscuits
2/3 c. sugar
1/4 c. milk
1/2 tsp. cinnamon
1/4 c. flaked coconut
1/4 c. chopped pecans
1/4 c. chopped maraschino cherries

Heat oven to 375 degrees. Separate dough into rolls. Combine sugar and cinnamon in small bowl. Dip individual rolls in milk, then into cinnamon mixture. Place half of rolls side by side on round edge of greased 10 inch mold pan. Sprinkle coconut, pecans, and cherries over rolls. Place remaining rolls on round edge over filling. Bake at 375 degrees for 20 to 25 minutes, until golden brown. Loosen and turn onto cooling rack, spread with vanilla nut glaze and garnish with cherries.