Preheat oven to 375 degrees.

Wash and dry both the blackberries and raspberries

Place the cinnamon rolls together, cinnamon side facing up. You will have 3 rows: 2 with 3 rolls and 1 with 2 rolls. Pinch the edges of the cinnamon rolls together the best you can.

Roll out the cinnamon rolls, about 1/4" thick.

Spread about 1/2 of the cream cheese icing onto the rolled out cinnamon rolls.

Scatter the fruit on top, making sure to not place them to close to the edge.

Roll all the sides up and pinch them in the center. If you see any cracks, you can go back and pinch them closed.

Bake for 22-24 minutes, until the outside is lightly browned. Remove from the oven an allow to cool for about 10 minutes before moving to a plate and cutting. Some cream cheese may have leaked out, but that is ok! Serve with the left over cream cheese icing.