1 can (12 ounces) refrigerated cinnamon rolls with icing
1 cup cherry pie filling (from a 21-ounce can)
1 tablespoon slivered or sliced almonds (optional)
How to make it
Heat oven to 375 and spray a 9-inch, round cake pan with cooking spray. Separate the dough into 8 rolls. Cut each roll into 4 pieces and place the rounded side down in the cake pan. Spoon the pie filling over the dough. Sprinkle with the almonds if using them. Bake 25-35 minutes or until a deep golden brown. Remove the cover from the icing and microwave on high 3-7 seconds. Stir the icing and drizzle over the warm coffee cake.
PREP NOTES: Be sure to test for done-ness before stopping the baking. I tried to get mostly cherries from the can of pie filling and not so much of the non-cherry filling. Any pie filling...apple, blueberry, peach...can be substituted.