Recipe by Susan Vajaranant
|Start to Finish||Servings|
- 1 can (17.5 oz.) refrigerated extra- large cinnamon rolls with icing (such as Pillsbury Grands!)
- 1 tbsp. dried cranberries
Unroll cinnamon rolls. Fold each in half. Pinch 1/2 inch of folded end to form bottom of heart. Roll each end inward, creating two spirals to form top of heart. Tuck cranberries into spirals. In greased 9-inch round cake pan, place rolls with spirals toward rim of pan. Bake according to package directions. Top with icing.