Shelly's Recipe

CHERRY-ALMOND COFFEE CAKE

Category: Coffee Cake

2 (17.5 oz) cans refrigerated cinnamon rolls with icing
1 can (21 oz) cherry pie filling
1/4 tsp almond extract
1 tbsp sliced almonds

Heat oven to 350. Spray 13x9 inch baking pan with cooking spray. Separate cans of dough into 10 rolls; set icings aside. Cut each roll into quarters; place in pan.

In 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 desired amount over warm coffee cake. Cut into 5 rows by 3 rows; serve warm.