Ingredients for Super Easy Semi Homemade Blueberry Breakfast Rolls
- 1 (8 ounce) can refrigerated cinnamon rolls
- 1 cup fresh blueberries
- 2 tablespoons blueberry preserves
- 1 teaspoon lemon zest
- 1/4 cup chopped pecans
- 1-2 teaspoons milk
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How to Make Super Easy Semi Homemade Blueberry Breakfast Rolls
- Preheat oven to 375°F (190°C). Lightly grease a 16-cup muffin tin.
- Remove cinnamon rolls from their package and set the icing aside.
- Cut each cinnamon roll in half crosswise.
- Press one roll half into the bottom and about 1/2 inch up the side of each muffin cup.
- In a small bowl, gently combine 1 cup fresh blueberries, 2 tablespoons blueberry preserves, and 1 teaspoon lemon zest.
- Spoon the blueberry mixture evenly into the prepared muffin cups.
- Sprinkle 1/4 cup chopped pecans over the filling.
- Bake for 12-15 minutes, or until golden brown and heated through.
- Let cool in the muffin tin for 5 minutes, then remove and place on a wire rack to cool completely.
- While rolls cool, place the icing from the cinnamon roll package in a small bowl. Add 1-2 teaspoons of milk, if necessary, to achieve a drizzling consistency.
- Drizzle the icing over the cooled rolls.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
52g
Fat
3g
Carbs
6g
