Berry Breakfast Rolls

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 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)

Recipe

• 1 preheat oven to 375 degrees.
• 2 grease 16 muffin cups. (i used paper muffin cups instead -- seemed more likely to contain any mess.).
• 3 cut each cinnamon roll in half crosswise to create 2 short round rolls.
• 4 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.).
• 5 mix together ther blueberries, preserves and lemon peel, and spoon some of the mixture into each muffin cup.
• 6 sprinkle each cup with pecans.
• 7 bake 12 minutes at 375 degrees until golden brown.
• 8 cool for 10 minutes in the muffin tin, then remove and place on wire rack.
• 9 drizzle icing over rolls. (if desired, thin with milk first to desired consistency.).