Super Easy Semi Homemade Blueberry Breakfast Rolls

“These are a simple yet delicious morning treat. These are easy to make since your refrigerated cinnamon rolls and just adding ingredients.”
READY IN:
27mins
YIELD:
16 rolls
UNITS:
US

Ingredients Nutrition

  • 12 12 ounces refrigerated cinnamon rolls (with icing)
  • 1 cup frozen blueberries, thawed and well drained
  • 13 cup blueberry preserves
  • 1 teaspoon finely shredded lemon peel
  • 14 cup chopped pecans, toasted

Directions

  1. Lightly grease 16 - 2 1/2 inch muffin cups. Remove cinnamon rolls from pkg; 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 for about 12 mins or until golden brown. Cool in muffin cups on wire rack for 5 minutes Remove from muffin cups and place on wire rack to cool for 5 minutes
  4. Place icing from the package in a small bowl. If necessary, stir in a little milk to make icing of drizzling consistency. Drizzle icing over rolls. Serve rolls warm.

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