Tuesday, August 27, 2013

Blueberry Breakfast Rolls

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."
Psalm 5:3

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.

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