Sugarplum Coffee Cake

3/4 cup sugar
1 teaspoon ground cinnamon
18 frozen bread dough rolls, thawed
4 tablespoons butter, melted
1/2 cup pecans, chopped
1/2 cup maraschino cherries, chopped
1/3 cup dark corn syrup

Grease Bundt cake pan with non-stick spray. In small bowl, mix sugar
and cinnamon. Cut each roll in half. Dip in butter; then roll in
sugar mixture. Place half of the rolls in pan. Sprinkle with half of
pecans and half of cherries. Drizzle with half of corn syrup. Repeat
with remaining half of ingredients.

Drizzle any remaining butter over top. Sprinkle with any remaining
sugar mixture. Cover with greased plastic wrap and cloth towel. Let
rise in warm place until doubled in size (about 1 hour).

Heat oven to 350F degrees. Uncover dough. Bake 30 to 35 minutes or
until top is deep golden brown. Cool in pan 5 minutes. Invert onto
serving platter and remove pan. Serve warm to pull apart, or cool
completely and slice.