Nonstick cooking spray
1can (12.4 oz) refrigerated cinnamon rolls with icing
1 ½ cups (21-oz can) cherry pie filling
½ cup slivered almonds or pecans (optional)
Heat oven to 375 F.
Spray 9-inch round cake pan with nonstick cooking spray.
Separate cinnamon roll dough into eight rolls; cut each roll into quarters.
Place dough rounded-side down in pan.
Spoon pie filling over rolls. Sprinkle almond slivers or pecans over cherry filling, if desired.
Bake 25-35 minutes, or until golden brown.
Invert onto plate or cutting board. Invert again onto serving plate.
Remove lid from icing. Microwave 3-10 seconds. Stir icing and drizzle over warm coffee cake.
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