Cherry Coffee Cake

Cherry Coffee Cake


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 from

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