BERRY BREAKFAST ROLLS

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Berry Breakfast Rolls image

This recipe came from the Better Homes and Gardens diet program website. They're quick and easy, and since each one uses only half of a cinnamon roll, if you manage to eat only one, they're actually reasonably low in calories and fat. ;-) To speed things up, you can also just mix the pecans in with the blueberry mixture. I used frozen blueberries due to the season, and they turned out fine. According to Wikipedia: Nova Scotia, also a major producer of wild blueberries, recognizes the blueberry as its official provincial berry. Thus I am submitting this as a "Canadian" recipe for ZWT4. ;-)

Provided by Kitchen Kozy

Categories     Breakfast

Time 45m

Yield 16 rolls

Number Of Ingredients 6

1 (11 1/2 ounce) package regrigerated cinnamon roll dough (8 rolls with icing)
1 cup fresh blueberries
1/3 cup blueberry preserves
1 teaspoon finely shredded lemon peel
1/4 cup chopped pecans
milk (optional)

Steps:

  • Preheat oven to 375 degrees.
  • Grease 16 muffin cups. (I used paper muffin cups instead -- seemed more likely to contain any mess.).
  • Cut each cinnamon roll in half crosswise to create 2 short round rolls.
  • Press each half roll into one muffin cup, forming it into a cup shape. (That is, try to make it a little higher on the edges, with a recess in the middle where the "filling" can go.).
  • Mix together ther blueberries, preserves and lemon peel, and spoon some of the mixture into each muffin cup.
  • Sprinkle each cup with pecans.
  • Bake 12 minutes at 375 degrees until golden brown.
  • Cool for 10 minutes in the muffin tin, then remove and place on wire rack.
  • Drizzle icing over rolls. (If desired, thin with milk first to desired consistency.).

Nutrition Facts : Calories 103.4, Fat 3.8, SaturatedFat 0.7, Sodium 158.1, Carbohydrate 16.7, Fiber 0.5, Sugar 4.2, Protein 1.3

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