Super Easy Semi Homemade Blueberry Breakfast Rolls

Recipe by Ceezie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 27mins
YIELD: 16 rolls
UNITS: US

INGREDIENTS

Nutrition
  • 12 12
    ounces refrigerated cinnamon rolls (with icing)
  • 1
    cup frozen blueberries, thawed and well drained
  • 13
    cup blueberry preserves
  • 1
    teaspoon finely shredded lemon peel
  • 14
    cup chopped pecans, toasted
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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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