Super Easy Semi Homemade Blueberry Breakfast Rolls
- Ready In:
- 27mins
- Ingredients:
- 5
- Yields:
-
16 rolls
ingredients
- 12 1⁄2 ounces refrigerated cinnamon rolls (with icing)
- 1 cup frozen blueberries, thawed and well drained
- 1⁄3 cup blueberry preserves
- 1 teaspoon finely shredded lemon peel
- 1⁄4 cup chopped pecans, toasted
directions
- Lightly grease 16 - 2 1/2 inch muffin cups. Remove cinnamon rolls from pkg; 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 in a 375 degree oven for about 12 mins or until golden brown. Cool in muffin cups on wire rack for 5 minutes Remove from muffin cups and place on wire rack to cool for 5 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.
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RECIPE SUBMITTED BY
I am going to use this spot to put some of my favorite cooking tips and tricks that don't really warrant going in as a recipe and so I don't lose them!!