Ingredients for Berry Breakfast Rolls
- 1 (12.4 ounce) tube refrigerated cinnamon rolls
- 1 cup fresh blueberries
- 1/4 cup blueberry preserves
- 1 teaspoon lemon zest
- 1/4 cup chopped pecans
- 0 units Milk
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How to Make Berry Breakfast Rolls
- Preheat oven to 375°F (190°C).
- Grease a 16-cup muffin tin.
- Cut each cinnamon roll in half crosswise, creating 16 short, round rolls.
- Press each roll half into a muffin cup, forming a cup shape.
- In a bowl, gently mix together 1 cup blueberries (fresh or frozen), 1/4 cup preserves (your choice – apricot or berry recommended), and 1 teaspoon lemon zest.
- Spoon the blueberry mixture evenly into each muffin cup.
- Sprinkle 1/4 cup chopped pecans over the blueberry filling in each cup.
- Bake for 12-15 minutes, or until golden brown.
- Let cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
- Drizzle with your favorite icing (recipe not included, but a simple powdered sugar glaze works well).
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
16g
Fat
3g
Carbs
5g