Cherry Coffee Cake

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.

Serve warm.

Find more breakfast recipes at Culinary.net.

Cherry Coffee Cake

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