BREAKFAST ROLL WREATH

This breakfast roll wreath is decorated with cherries, both red and green. 1/4 cup chopped pecans 

2 tbsp sugar
2 tsp cinnamon
2 3/4 cups baking mix (I use Bisquick)
2 tbsp sugar
2/3 cup milk
1 tbsp butter, softened
3/4 cup powdered sugar
1/4 tsp almond extract
3 to 4 tsp milk
red and green colored cherries for garnish, if desired
Preheat oven to 400 degrees.
Mix the pecans, 2 tablespoons sugar, and cinnamon in a small bowl; set aside.
In a mixer bowl combine the baking mix, 2 tablespoons sugar, and 2/3 cup milk. Beat mixture for 30 seconds to form a soft dough. On a surface that has been dusted with additional baking mix, for the mixture into a ball and coat well. Knead dough 10 times.
Roll the dough into a rectangle 9 x 15-inches in size. Spread the butter over the dough and sprinkle with the pecan mixture. Roll up jelly roll style from the long side and seal the edge. Cut roll into 12 equal slices. Place in a circle around the edge of the prepared baking pan, pressing in gently to make fit.
Bake ring for approximately 25 minutes at 400 degrees or until golden brown. Allow to cool in pan for 10 minutes then remove to a serving plate.
Mix the powdered sugar, almond extract and 3 tablespoons of milk in a small bowl. Add more of the milk as needed to make of drizzle consistency. Drizzle over the warm rolls. Garnish with the cherries, if desired.