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Glazed Blueberry Breakfast Rolls

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“From the Michigan Blueberry Growers Assn. Crescent roll dough would work too”

Ingredients Nutrition

  • 1 (10 ounce) canrefrigerated pizza dough
  • vegetable oil cooking spray
  • flour
  • Blueberry filling
  • 34 cup blueberries, finely chopped
  • 2 tablespoons orange juice
  • 2 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon grated orange peel
  • Glaze
  • 12 cup powdered sugar
  • 1 tablespoon milk
  • 12 teaspoon grated orange peel


  1. Preheat oven to 375°F Coat 12 muffin cups with vegetable cooking spray.
  2. In a small saucepan, combine blueberry filling ingredients, stirring to dissolve cornstarch. Cook over medium heat, stirring constantly until thick and bubbly (about 3 minutes).
  3. Set aside to cool for 10 minutes. Unroll pizza dough onto a lightly floured surface; pat into a 12 x 9-inch rectangle.
  4. Spread blueberry filling over dough, leaving a 1/2-inch border along the sides. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll).
  5. Cut roll into 12 (1-inch) slices. Place slices, cut sides up, in coated muffin cups.
  6. Bake 12 to 15 minutes or until lightly browned. Remove rolls from pan; cool on a wire rack for at least 15 minutes before adding glaze.
  7. For glaze: Combine powdered sugar, milk and grated orange peel, stirring until smooth. Drizzle icing over rolls.

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