BLUEBERRY BREAKFAST ROLLS
Steps:
- 1. Lightly grease sixteen 2-1/2-inch muffin cups. Remove cinnamon rolls from package; 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. Bke in a 375 degree oven 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. 4. Place icing from the package in a small bowl. If necessary, stir in a little milk to make icins of drizzling consistency. Drizzle icing over rolls. Serve warm.
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