Blueberry Breakfast Rolls
A simple, yet delicious Morning treat!
Prep: 15 minutes
Bake: 12 minutes
Cool: 5 minutes
1 12.4-oz (8-count) Refrigerated Cinnamon Rolls with icing
1 Cup frozen Blueberries, thawed and well drained
1/3 Cup Berry Preserves
1 teaspoon finely zested Lemon Peel, optional
1/4 Cup chopped Pecans, toasted
1/4 teaspoon Vanilla extract
Milk, as needed to thin frosting
Preheat oven to 375*. Lightly grease 16 muffin cups. Remove Cinnamon Rolls from package; set Icing aside. Cut each Cinnamon Roll in half crosswise (horizontally). Press a roll half into the bottom of a muffin well and about 1/2-inch up the side of the muffin cup, set aside.
In a small bowl, combine the Blueberries, Preserves, and Lemon Zest. Spoon this Berry mixture onto the prepared Cinnamon Roll halves; sprinkle with toasted Pecans. Bake at 375* for 12 minutes, or until golden. Cool in muffin cups for 5 minutes, then transfer to wire racks and cool an additional 5 minutes.
Place the Icing in a small bowl, thin to desired consistency with Vanilla and Milk; drizzle over warm Rolls. Makes 16 Blueberry Breakfast Rolls.
"My voice shalt Thou hear in the morning, O Lord;
in the morning will I direct my prayer unto Thee,
and will look up."
You know those junk mail subscription/club solicitations that always come, advertising 'BONUS! 3 Free Recipes Inside!'?? Well, this was one of those '3 Free Recipes'. Sometimes opening the junk mail is worthwhile. And here is a hint: don't try to save on the washing by only using 12 muffin cups--the uncut Cinnamon Rolls will overfill the tins and the Blueberry Filling will spill out into the oven. Yucky cleaning that is.