Blueberry Breakfast Rolls

By brandyc

Ingredients

• 12.4 oz package refrigerated cinnamon rolls with icing
• 1 cup frozen blueberries, thawed and well-drained
• 1/3 cup blueberry preserves
• 1 tsp. finely shredded lemon peel
• 1/4 cup chopped pecans, toasted

Preparation

Step 1

Lightly grease sixteen 2-1/2 inch muffin cups. Remove cinnamon rolls from package; set icing aside. Cut each cinnamon roll in half crosswise. Press a roll half in bottom and about 1/2 inch up the side of each muffin cup.

In a small bowl, stir together blueberries, preserves and lemon peel. Spoon filling into muffin cups. Sprinkle with pecans.

Bake at 375 about 12 minutes or until golden. Cool in muffin cups on wire rack 5 minutes. remove from muffin cups and place on wire rack. Cool 5 more minutes.

Place icing from the package in a small bowl. If necessary, stir in a little milk to make icing of drizzling consistency. Drizzle icing over rolls. Serve rolls warm.