Cherry Coffee Cake
Photography Courtesy Culinary.net
Featured in March/April 2021
Nonstick cooking spray
1 12.4-ounce can refrigerated cinnamon rolls with icing
1½ cups cherry pie filling (21-ounce can)
½ cup slivered almonds or pecans (optional)
- Preheat oven to 375°F. Spray a 9-inch round cake pan with cooking spray. Separate cinnamon roll dough into eight rolls; cut each roll into quarters. Place dough pieces, rounded sides down, in pan.
- Spoon cherry pie filling over rolls. If desired, sprinkle almond slivers or pecans over cherry filling. Bake 25 to 35 minutes or until golden brown.
- Invert onto a plate or cutting board. Invert again onto a serving plate.
- Remove lid from icing. Microwave 3 to 10 seconds. Stir icing and drizzle over warm coffee cake. Serve warm. Makes 6 servings.
Recipe courtesy Culinary.net.