Easy Cherry Almond Coffee Cake
Source: Pillsbury Holiday Baking1 (12.4 ounce) can Pillsbury RefrigeratedCinnamon Rolls with Icing
1 cup cherry pie filling (from 21 ounce can)
1 tablespoon slivered almonds Heat oven to 375 degrees F. Spray 9-inch round cake pan with nonstick cooking spray.Separate dough into 8 rolls. Cut each roll into four pieces; place pieces rounder side down in sprayed pan. Spoon pie filling over rolls. Sprinkle with almonds. Bake 25 to 35 minutes or until deep golden brown. Cool 3 minutes. Invert onto cutting board or plate; invert again onto serving plate. Remove lid from icing container. Microwave on HIGH for 3 to 7 seconds.Stir icing; drizzle desired amount of icing over warm coffee cake.Serve warm.
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