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 from Culinary.net.