Walnut Cinnamon Rolls

Ingredients:

•	Crisco® Original No-Stick Cooking Spray
•	1 (5 oz.) jar Smucker's® Walnuts in Syrup
•	1 (12.4 oz.) container refrigerated cinnamon rolls

Directions:

1	HEAT oven to 375°F. Coat 9-inch round cake pan with no-stick cooking spray.
2	SPREAD walnut topping evenly in prepared pan. Separate rolls and cut each into 4 pieces. Arrange pieces, cinnamon side down, in a scattered pattern.
3	BAKE 17 to 20 minutes or until rolls are golden brown. Invert immediately onto serving plate. Allow pan to set on top 2 minutes. Remove pan. Cool 5 minutes.
4	PLACE frosting from container into corner of resealable plastic bag. Cut small corner of bag. Drizzle over top of walnut topping.