Easy Cherry Almond Coffee Cake Recipe

Ingredients

1

                        can (12.4 oz) refrigerated Pillsbury™ Cinnamon Rolls with Original Icing (8 Count)

1

cup cherry pie filling (from 21-oz can)

1

tablespoon slivered almonds

Preparation

Heat oven to 375°F. Spray 9-inch round cake pan with cooking spray. Separate dough into 8 rolls. Cut each into 4 pieces; place rounded side down in pan. Spoon pie filling over dough. Sprinkle with almonds.

Bake 25 to 35 minutes or until deep golden brown. Cool in pan 3 minutes. Place wire rack upside down over pan; turn rack and pan over. Remove pan. Place heatproof plate upside down over coffee cake; turn over.

Remove cover from icing; microwave on High 3 to 7 seconds. Stir icing; drizzle desired amount over warm coffee cake. Cut into wedges; serve warm.