1 (16 oz.) pkg. hot roll mix
1 c. confectioners sugar
2 med. sweet apples, peeled & diced
1 1/2 c. fresh strawberries, chopped
1/4 c. almonds, sliced
1/3 c. sugar
1 tbsp. grated lemon peel
3/4 tsp. cinnamon
1 egg, lightly beaten
1 tbsp. lemon juice

Prepare hot roll mix according to package directions, stirring in 1/2 cup confectioners sugar. After mixing, cover bowl of dough tightly with plastic wrap, let stand in warm place 10 minutes. Meanwhile, grease large cookie sheet. In medium size bowl, combine apples, strawberries, granulated sugar, lemon peel and cinnamon, toss well to mix, set aside. Turnout dough onto lightly floured surface, knead 5 minutes as directed. On lightly floured surface with floured rolling pin, roll dough out to 15 x 10 inch rectangle. Spoon reserved apple mixture over dough, leaving 1 inch border around edges. Starting with one long side, roll dough up jelly roll fashion. Place roll seam side down, on prepared cookie sheet, shape into ring, pinching ends well to seal. Using scissors, make 2 inch cuts into dough all the way around outside of ring, spacing about 1 1/2 inches apart, twist sections between cuts to one side, to expose filling. Let rise, covered with light kitchen dish towel, in warm, draft free place 30 minutes. Meanwhile, heat oven to 375 degrees. Brush dough with beaten egg, sprinkle with almonds. Bake 25 to 30 minutes until golden and bread sounds hollow when rapped with knuckles. Cool ring on cookie sheet on wire rack 10 minutes, remove from sheet, cool completely. In small bowl, stir lemon juice and remaining 1/2 cup confectioners sugar until smooth, drizzle over cooled coffee cake. Makes 12 servings.