Rondeann'S Quick Breakfast Ring - cooking recipe

Ingredients

2 cans refrigerated biscuits
1/2 c. brown sugar
1 tsp. cinnamon
1/3 c. chopped nuts
1/4 c. margarine

Preparation

Shape biscuits into balls.
Mix together sugar, cinnamon and nuts.
Roll each ball in melted margarine, then roll in sugar-cinnamon-nut mixture.
Arrange balls in bottom of well-greased 8 1/2-inch mold (fluted Bundt pan), leaving about 1/4-inch in between each biscuit.
Make a second layer, placing biscuit balls over spaces.
Bake at 450\u00b0 for 15 minutes or until done.
Turn out on a plate immediately and decorate with thin powdered sugar frosting and cherries.