2 tbsp. butter
Maraschino cherries (optional)
1/2 c. white sugar
1 pkg. Rhodes frozen dinner rolls (or any brand)
1/4 c. brown sugar
2 oz. pecan halves
1 tsp. cinnamon
4 tbsp. butter

Melt 2 tablespoons butter and mix in brown sugar (cook it to not be grainy). Pour into bottom of Bundt pan. Arrange pecan pieces and cherries in bottom.

Mix cinnamon and sugar in bowl. Melt 4 tablespoons butter. Roll dinner rolls in butter then sugar mixture and arrange in pan. Combine leftover sugar and butter and drizzle over rolls. Cover with towel, let stand at room temperature overnight.

In the morning, bake at 350 degrees for 25-30 minutes. Let cool 10-15 minutes and turn out onto plate. It's so easy and so good.