1 1/2 sticks butter
1/2 c. brown sugar
1/2 c. chopped maraschino cherries (or more)
1/2 c. whole pecans
1 c. sugar
1 tbsp. cinnamon
1 pkg. Rhodes frozen dinner rolls

Melt 1/2 stick butter in a pan and add 1/2 cup brown sugar, pecans, and cherries. Then pour into Bundt pan and set aside. Melt 1 stick butter in a pan and set aside also.

Combine cinnamon and sugar in a bowl. Take each frozen roll and dip in butter, then dip in cinnamon sugar, then place in a Bundt pan. Do this until the whole package of rolls is gone.

Cover and refrigerate overnight. Bake at 350 degrees for 40 minutes. Then let stand for 15 minutes. Place plate on top of Bundt pan and turn it all over and the ring will slide out of the Bundt pan onto the plate. For extra color, put more cherries on top. Also, for extra flavor, add a small amount of the cherry juice to the first mixture.