Berry Breakfast Rolls

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This recipe came from the better homes and gardens diet program website. they're quick and easy, and since each one uses only half of a cinnamon roll, if you manage to eat only one, they're actually reasonably low in calories and fat. ;-) to speed things up, you can also just mix the pecans in with the blueberry mixture. i used frozen blueberries due to the season, and they turned out fine. according to wikipedia: nova scotia, also a major producer of wild blueberries, recognizes the blueberry as its official provincial berry. thus i am submitting this as a canadian" recipe for zwt4. ;-)"

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Steps

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Preheat oven to 375 degrees.

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Grease 16 muffin cups.

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Cut each cinnamon roll in half crosswise to create 2 short round rolls.

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Press each half roll into one muffin cup , forming it into a cup shape.

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Mix together ther blueberries , preserves and lemon peel , and spoon some of the mixture into each muffin cup.

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Sprinkle each cup with pecans.

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Bake 12 minutes at 375 degrees until golden brown.

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Cool for 10 minutes in the muffin tin , then remove and place on wire rack.

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Drizzle icing over rolls.

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Ingredients

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cinnamon roll dough, fresh blueberries, blueberry preserves, lemon peel, pecans, milk