Blueberry Breakfast Rolls

Ingredients:

1 package (12.4 ounces) refrigerated cinnamon rolls with icing

1 cup frozen blueberries, thawed and well-drained

1/3 cup blueberry preserves

1 teaspoon lemon peel, finely shredded

1/4 cup pecans, chopped

Directions:

Preheat oven to 375 degrees. Lightly grease sixteen 2 1/2" muffin cups. Remove cinnamon rolls from package; set icing aside. Cut each cinnamon roll in half crosswise. 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 at 375 degrees for 12 minutes or until golden. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups and place on wire rack. Cool for 5 minutes.

Place icing from the package in a small bowl. If necessary, stir in a little milk to make icing of drizzling consistency. Drizzle icing over rolls. Serve rolls warm.