Recipes

[CM8]

I made this semi homemade recipe this morning for breakfast and thought I would share it with you. These rolls were delicious. I cut this recipe out of a magazine a couple weeks ago, but for the life of me, can’t remember what magazine it was. Hope you enjoy it.

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 Tsp. grated lemon peel

¼ cup chopped pecan, toasted

Lightly grease 16 muffin cups. Remove cinnamon rolls from package and set icing aside. Cut each cinnamon roll in half crosswise. Press a roll half in bottom and about ½ inch up the side of each muffin cup.

In a small bowl stir together blueberries, preserves and lemon peel. Spoon filling into muffin cups. Sprinkle with pecans.

Bake at 375 for 12 minutes or until golden brown. Cool in muffin cups for 5 minutes, remove and place on a wire rack. Cool for 5 minutes

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 roll and serve warm. Makes 16 rolls