Yvonne our guest blogger from Tried and Tasty says: "This is the most amazing "bread" you will ever SMELL!!!! Ohmygoodness. When it was all said and done I was DYING to dig right in!" ...
This is the most amazing "bread" you will ever SMELL!!!! Ohmygoodness. When it was all said and done I was DYING to dig right in :) It was super simple to make and you can add or eliminate your choice of fruit. NOt only was this the most wonderful smelling dessert, it tasted just as wonderful too. Try it out, it's easy and perfect for a warm summer night.
The lineup: Rhodes Cinnamon Rolls, thawed to room temperature, sugar, fresh strawberries, sliced, lemon juice, fresh or frozen blueberries, fresh or frozen raspberries, an egg, cinnamon sugar sprinkle (if desired), and icing packets from cinnamon roll package
First you will need the fruit, sugar, and lemon.
Mix fruit with lemon juice and 3 tablespoons sugar in bowl and let stand.
Unroll and press 6 of the cinnamon rolls in the bottom of a 9 inch round cake pan, coming up the sides some and press them together until bottom is covered. **This is really tough if the cinnamon rolls are thawed too much, be sure to thaw them only until they are still cold!**
Brush lightly with beaten egg.
Fill pan with fruit mixture.
Unroll rest of the rolls and weave them across the top of the fruit.
Brush with beaten egg making to sure to get the egg wash between the woven pieces.
Sprinkle with combined cinnamon and sugar if desired.
Bake at 350' 25-35 minutes. It will be GINORMOUS when you peek at it in the oven!!! Cover with foil half way through the baking time to prevent over browning. You may also need to bake it longer until you know it's done all the way through.
Use icing packets to drizzle over warm bread.
Serve while warm. Serves 6
CinnaBerry BreadServings: 8 | Skills: Intermediate | Prep Time: 30 min (not including thaw time) | Bake Time: 35 min
Try this contest winning recipe for your family.CinnaBerry Bread
12 Rhodes Cinnamon Rolls, thawed but still cold
1 egg, beaten
1 cup fresh strawberries, sliced
1/2 cup fresh or frozen blueberries, drained
1/2 cup fresh or frozen raspberries, drained
3 tablespoons sugar
1 teaspoon lemon juice
icing packets, included with rolls
Unroll 6 of the cinnamon rolls and press into a sprayed 9-inch round cake pan to cover the bottom and sides. Brush with beaten egg.
Combine fruit with sugar and lemon juice and pour into crust. Unroll the remaining 6 rolls and weave them across the top of the fruit. Brush with beaten egg.
Bake at 350°F 25-35 minutes. Cover with foil half way through baking time to prevent over browning. Drizzle icing over warm bread.