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Steps
1
Heat oven to 400°F. Grease cookie sheet. Remove dough and icing from can. Place 1 sweet roll in center of cookie sheet; press to 2 1/2 inches in diameter. Place remaining rolls around center roll, seams toward center; press each to 2 1/2 inches.
2
Pinch outside edge of each roll into a point. (Exaggerate points, as they tend to shrink into original shape during baking.)
3
Bake 11 to 14 minutes or until golden brown. Carefully spread with remaining icing; sprinkle with cranberries except on center roll. Cool 1 minute. With broad metal spatula, carefully loosen coffee cake from cookie sheet and slide onto serving plate.
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This quick coffee cake can be shaped, covered and refrigerated up to 2 hours ahead of time. Bake as directed, allowing an extra 2 to 3 minutes to the bake time.
Well-drained chopped maraschino cherries can be used in place of the dried cranberries.
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