Blueberry Breakfast Rolls

These are so good!  My whole family enjoyed these tasty rolls.  Some would have preferred less blueberries, but most liked them just like this.

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 (I forgot to buy a lemon, so used 1/2 teaspoon lemon juice)

1/4 cup chopped pecans, toasted (I didn't used the pecans)

Lightly grease sixteen 2 1/2-inch muffin cups.  Remove cinnamon rolls from package, set icing aside.  Cut each cinnamon roll in half crosswise (as pictured).   

Press a roll half in bottom and about 1/2 inch up on 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, if desired.  Bake in a 375 degree preheated oven for 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.  Place icing from the package in a small bowl.  Thin with a small amount of milk.  Drizzle icing over rolls.  Serve rolls warm.  Makes 16 rolls.



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