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1
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
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2
In medium bowl, toss cranberries, 1/4 cup of the sugar and the lemon zest until well mixed; set aside.
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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.
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4
Bake 30 to 35 minutes or until dough is baked through in center and deep golden brown. Cool 10 minutes.
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5
Meanwhile, in small bowl, stir icing and lemon juice until well blended. Drizzle over breakfast bake; sprinkle with walnuts. Serve warm. Refrigerate leftovers.
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