I make this for breakfast on Christmas Day using cherry pie filling. For Thanksgiving breakfast the apple pie filling is perfect. Then there's blueberry if your'e looking for something summery or for the Fourth of July. It's absolutely SO easy and everyone loves it.
1 can pie filling (cherry,apple and blueberry are good)
1 can (12.4 ounces) Pillsbury refrigerated cinnamon rolls with icing
Heat oven to 350 degrees. Spray a 9 inch glass
pie plate with cooking spray. Pour pie filling on bottom of pan. Separate
dough into the rolls and cut each roll into quarters. Place on top of pie filling. Bake about 30 minutes until golden and baked through. Cool 5 minutes and then
turn upside down onto a plate. Remove lid from icing and microwave in high
10 seconds or until thin enough to drizzle. Drizzle over warm coffee
cake and serve warm.