Easy Cherry-Almond Coffee Cake

A piece of cake to make, but it doesn’t look it! Turn a can of cinnamon rolls into a festive brunch item or gift from the kitchen.

  • prep time 10 min
  • total time 50 min
  • ingredients 3
  • servings 6

Ingredients

1
can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing
1
cup cherry pie filling (from 21-oz can)
1
tablespoon slivered almonds
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    250
    (
    Calories from Fat
    70),
    % Daily Value
    Total Fat
    8g
    8%
    (Saturated Fat
    2g,
    2%
    Trans Fat
    2 1/2g
    2 1/2%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    450mg
    450%;
    Total Carbohydrate
    43g
    43%
    (Dietary Fiber
    2g
    2%
      Sugars
    24g
    24%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    6%;
    Exchanges:
    1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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