Recipe by Kitchen Kozy
This recipe came from the Better Homes and Gardens diet program website. They're quick and easy, and since each one uses only half of a cinnamon roll, if you manage to eat only one, they're actually reasonably low in calories and fat. ;-) To speed things up, you can also just mix the pecans in with the blueberry mixture. I used frozen blueberries due to the season, and they turned out fine. According to Wikipedia: Nova Scotia, also a major producer of wild blueberries, recognizes the blueberry as its official provincial berry. Thus I am submitting this as a "Canadian" recipe for ZWT4. ;-)
Top Review by jnpj
We ate these for dessert and all liked these very much. The berries make for a very refreshing change from the ordinary cinnamon roll. I am very glad that I took your suggestion and used paper muffin cups, since a few overflowed. I'll be sure to make the dough into a taller cup shape next time to prevent any spillage. Thanks for the recipe. Made for PAC Spring '08.
- 1 (11 1/2 ounce) packageregrigerated cinnamon roll dough (8 rolls with icing)
- 1 cup fresh blueberries
- 1⁄3 cup blueberry preserves
- 1 teaspoon finely shredded lemon peel
- 1⁄4 cup chopped pecans
- milk (optional)
Directions See How It's Made
- Preheat oven to 375 degrees.
- Grease 16 muffin cups. (I used paper muffin cups instead -- seemed more likely to contain any mess.).
- Cut each cinnamon roll in half crosswise to create 2 short round rolls.
- Press each half roll into one muffin cup, forming it into a cup shape. (That is, try to make it a little higher on the edges, with a recess in the middle where the "filling" can go.).
- Mix together ther blueberries, preserves and lemon peel, and spoon some of the mixture into each muffin cup.
- Sprinkle each cup with pecans.
- Bake 12 minutes at 375 degrees until golden brown.
- Cool for 10 minutes in the muffin tin, then remove and place on wire rack.
- Drizzle icing over rolls. (If desired, thin with milk first to desired consistency.).