Cherry-Almond Coffee Cake

By Tallon

Ingredients

• 2 cans (17.5 oz each) Pillsbury® Grands!® Flaky Supreme refrigerated cinnamon rolls with icing
• 1 can (21 oz) cherry pie filling
• 1/4 teaspoon almond extract
• 1 tablespoon sliced almonds

Preparation

Step 1

1. Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Separate cans of dough into 10 rolls; set icings aside. Cut each roll into quarters; place in pan. In small bowl, mix pie filling and almond extract; spoon over dough. Sprinkle with almonds.

2. Bake 45 to 50 minutes or until deep golden brown.

3. Remove covers from icings; microwave on High 3 to 7 seconds. Stir; drizzle desired amount over warm coffee cake. Cut into 5 rows by 3 rows; serve warm.