Ingredients for Berry Breakfast Rolls
- Cinnamon Roll Dough
- Fresh Blueberries
- Blueberry Preserves
- 1 teaspoon lemon zest
- 1/4 cup chopped pecans
- Milk
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).
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
16g
Fat
3g
Carbs
5g