* Exported from MasterCook *
Bread, Blueberry Breakfast Rolls
Recipe By :
Serving Size : 16 Preparation Time :0:15
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Breakfast Low Fat
Amount Measure Ingredient -- Preparation Method
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8 cinnamon rolls with icing -- (12.4 oz pkg),
refrigerated
1 cup frozen blueberries -- thawed and well-drained
1/3 cup blueberry preserves
1 teaspoon finely shredded lemon peel
1/4 cup chopped pecans -- toasted
Lightly grease sixteen 2 1/2" muffin cups. Remove cinnamon rolls
from package, set icing aside. Cut each cinnamon roll in half
croswise. Press a roll half in bottom and about 1/2" up the side of
each muffin cup.
In a small bowl stir together blueberries, preserves, and lemon
peel. Spoon filling into muffin cups. Sprinkle with pecans.
Bake in a 375F oven about 12 min or until golden. Cool in muffin
cups on wire rack for 5 min. Remove from muffin cups and place on
wire rack. Cool for 5 min.
Plce icing from the package in a small bowl. If nec, stir in a
little milk to make icing of drizzling consistency. Drizzle icing
over rolls. Serve rolls warm.
Makes 16 rolls
Start to Finish Time:
"0:17"
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Per Serving (excluding unknown items): 88 Calories; 3g Fat (32.8%
calories from fat); 1g Protein; 14g Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 128mg Sodium. Exchanges: 0 Grain(Starch); 0
Lean Meat; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.