• Nonstick cooking spray
• 1 can (12.4 ounces) refrigerated cinnamon rolls with icing
• 1 1/2 cups (21-ounce can) cherry pie filling
• 1/2 cup slivered almonds or pecans (optional)

HERE IS WHAT YOU NEED :

• 1 stick unsalted butter
• 1 cup water
• 1 cup flour
• 1/2 teaspoon salt
• 4 eggs
• 2 cups heavy cream
• 1 package vanilla instant pudding

HERE IS HOW YOU DO IT :

Place butter and water in a medium size saucepan; stir over high heat and bring to a rapid boil. Reduce heat to a low setting.

Add flour and salt at once and stir quickly. The flour mixture will come away from the sides of the pan and gather together to form a dough ball.

Remove from heat. Crack an egg into a small bowl then stir into the batter; mix fast until fully incorporated. Repeat for remaining eggs.

Drop by heaping tablespoons or put dough in a pastry bag and squeeze out mounds of dough onto an ungreased cookie sheet about 2 inches apart.

Bake at 350 ° until puffed and golden brown for 35-40 minutes. Remove from the oven and place in a draft-free space until completely cooled.

In a medium size bowl, beat cream and pudding with a hand mixer until well combined.

Cut off tops of puffs, carefully scoop out any extra inside dough, and fill with pudding mixture. Store in the fridge and enjoy!