ICED CINNAMON ROLL COFFEE CAKE

1/4 cup granulated sugar
2 teaspoons cinnamon
1/4 cup walnuts, chopped fine
1 (12 3/8 oz) pkg reduced fat refrigerated cinnamon rolls, separate and cut each roll into quarters
1 tbsp reduced fat margarine, softened

Preheat oven to 375 degrees F. Coat a 9-inch pie pan with cooking spray.

In a small bowl, combine sugar and cinnamon; sprinkle two tablespoons of the mixture over prepared pan. Sprinkle three tablespoons walnuts over sugar mixture.

Place roll pieces evenly over walnuts; sprinkle with remaining sugar mixture. Dot with margarine.

Bake for 20 minutes or until golden brown.

Drizzle icing from rolls over top. Then, sprinkle with remaining walnuts.

Serve warm and cut in wedges.

Servings: 8
Source: Pillsbury