Cranberry-Walnut Cinnamon Roll Breakfast Bake

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

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

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.

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

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