Blueberry Cinnamon Roll Coffee Cake

By bweber

Ingredients

• 1 medium lemon
• 3/4 cup fresh blueberries
• 1/4 cup Smucker's® Blueberry Preserves
• 2 teaspoons cold butter, cut into small pieces
• 2 cans Pillsbury® refrigerated cinnamon rolls with cream cheese icing
• 1 egg
• 1/4 cup pecans or cinnamon pecans, coarsely chopped

Details

Servings 1
Cooking time 75mins
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 350°F. Spray nonstick 9-inch tart pan with removable bottom with Crisco® Original No-Stick Cooking Spray. Line cookie sheet with parchment paper; place tart pan on cookie sheet.

Mix 2 tablespoons of the blueberries with the lemon zest, mashing berries slightly with fork. Stir in preserves, remaining blueberries and butter; set aside.

Separate rolls from both cans; reserve icing. On parchment paper, press rolls, cinnamon side down, into 3- to 4-inch rounds. Spoon about 1 tablespoon blueberry mixture in center of each round. Fold dough over filling, pressing edges to seal. Place filled rolls in pan, seam side up in spoke fashion with 2 in the center.

In small bowl, lightly beat egg with wire whisk; brush over rolls. Bake 22 to 32 minutes or until center is deep golden brown. Remove to cooling rack.

Cool 5 minutes. Remove side of pan; cool 10 minutes longer. Stir reserved icing into lemon juice. Drizzle evenly over rolls. Sprinkle with pecans. Serve warm or cool.

Wheaties