min (not including thaw time) Bake Time:35 min Servings:8 Skills:
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.