This is another of the recipe cards I received in the mail. I love blueberries and these breakfast rolls look so yummy! I love breakfast foods, but we usually have "breakfast" at other times of the day instead of mornings. These look more like brunch rolls to me:)
Blueberry Breakfast Rolls
1 12.4 ounce package (8) 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
Preheat oven 375 degrees.
1. Lightly grease sixteen 2 1/2 inch muffin cups.
Remove cinnamon rolls from package; 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.
2. In a small bowl stir together blueberries, preserves, and lemon peel.
Spoon filling into muffin cups. Sprinkle with pecans.
3. Bake in a 375 degree oven about 12 minutes or until golden.
Cool in muffin cups on wire rack for 5 minutes.
Remove from muffin cups and place on wire rack.
Cool for 5 minutes.
4. Place icing from the package in a small bowl.
If needed, stir in a little milk to make icing of drizzling consistency.
Drizzle icing over rolls.
Serve rolls warm.
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