• 6servings
  • 50minutes
  • 250calories

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Nutrition Info . . .

VitaminsB12, H, D
MineralsChromium, Calcium

Ingredients Jump to Instructions ↓

  1. 1 can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing

  2. 1 cup cherry pie filling (from 21-oz can)

  3. 1 tablespoon slivered almonds

Instructions Jump to Ingredients ↑

  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.


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