Breakfast Pastry Recipes



 

Easy Cherry Almond Coffee Cake

1 (12.4 ounce) can Pillsbury Refrigerated
    Cinnamon Rolls with Icing
1 cup cherry pie filling (from 21 ounce can)
1 tablespoon slivered almonds

Heat oven to 375 degrees F. Spray 9-inch round cake pan with nonstick cooking spray.

Separate dough into 8 rolls. Cut each roll into four pieces; place pieces rounder side down in sprayed pan. Spoon pie filling over rolls. Sprinkle with almonds.

Bake 25 to 35 minutes or until deep golden brown. Cool 3 minutes. Invert onto cutting board or plate; invert again onto serving plate.

Remove lid from icing container. Microwave on HIGH for 3 to 7 seconds.

Stir icing; drizzle desired amount of icing over warm coffee cake.

Serve warm.