• Cooking Time: 35 min
• Servings: 8
• Preparation Time: 30 min
• 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

1. 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.

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