Cranberry-Walnut Cinnamon Roll Breakfast Bake

Steps

• 1

  Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• 2

  In medium bowl, toss cranberries, 1/4 cup of the sugar and the lemon zest until well mixed; set aside.

  
• 3

  In large resealable food-storage plastic bag, mix remaining 1 1/4 cups sugar and the cinnamon. Separate 2 cans of dough into 5 rolls each; reserve icing containers. Cut each roll into 6 pieces. Add half of the dough pieces to bag with cinnamon-sugar mixture; seal and shake to coat pieces, breaking up any large clumps. Arrange dough pieces in baking dish. Spoon cranberries evenly onto rolls. Shake remaining dough pieces in remaining cinnamon-sugar mixture in bag; arrange on top of berry mixture. Sprinkle any remaining cinnamon-sugar mixture over rolls. Drizzle melted butter over rolls.

  
• 4

  Bake 30 to 35 minutes or until dough is baked through in center and deep golden brown. Cool 10 minutes.
• 5

  Meanwhile, in small bowl, stir icing and lemon juice until well blended. Drizzle over breakfast bake; sprinkle with walnuts. Serve warm. Refrigerate leftovers.