Cherry Almond Coffee Cake
Source of Recipe
List of Ingredients
2 (17.5 oz.) cans refrigerated cinnamon rolls with icing
1 (21 oz.) can cherry pie filling
1/4 t. almond extract
1 T. sliced almonds
Heat oven to 350°. Spray 13x9 pan with cooking spray. Separate cans of dough into 10 rolls; set icing aside. Cut each roll into quarters; place in pan. In a small bowl, mix pie filling and almond extract; spoon over dough. Sprinkle with almonds. Bake 45 to 50 minutes or until deep golden brown.
Remove covers from icings; microwave on High 3 to 7 seconds. Stir; drizzle over warm coffeecake. Serve warm.
WW points: 7