I tried this recipe one Thanksgiving with a housefull of company and it was such a hit. My sister-in-law makes it all the time now for her family and I make it also when my boys come home.
1 can Pillsbury refrigerated cinnamon rolls with icing
1 cup cherry pie filling (from 21 ounce can)
1 tablespoon slivered almonds
Preheat oven to 375 degrees. Spray 9-inch round pan with cooking spray. Separate dough into 8 rolls. Cut each into 4 pieces; place rounded side down in pan. Bake 15 minutes or until slightly set. Take out of oven and carefully spoon filling over, do not press in. Bake 10-20 more minutes until no longer soft in middle. Remove cover from icing; microwave on High 3 to 7 seconds. Stir and drizzle over warm coffee cake. Sprinkle with almonds. Cut into wedges.