Blueberry Breakfast Rolls

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.