Easy Cherry-Almond Coffee Cake

By longhornfans

Ingredients

• 1 can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing
• 1 cup cherry pie filling (from 21-oz can)
• 1 tablespoon slivered almonds

Details

Servings 6
Adapted from pillsbury.com

Preparation

Step 1

1. 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.
2. 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.
3. 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.