Blueberry Breakfast Rolls
1 (8-count) package refrigerated cinnamon rolls
1 (8-ounce) package frozen blueberries, thawed and drained
1/2 cup blueberry preserves
1/2 cup chopped pecans
Lightly grease 16 large, Texas-size muffin tin cups.
Cut each cinnamon roll in half; with cut side up, press down in center and slightly up side of muffin tin cup.
Fold berries into preserves and spoon evenly over rolls in pan. Sprinkle pecans on top.
Bake at 375 degrees F for 12 to 15 minutes or until golden brown. Cool to warm and frost with powdered sugar frosting (11/2 cups powdered sugar and 2 tablespoons milk).
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