12.4 ounce package of refrigerated cinnamon rolls with icing
1 cup frozen blueberries, thawed and well drained
1/2 cup blueberry preserves
1 tsp finely shredded lemon peel
1/2 cup chopped pecans, toasted
Lightly grease sixteen 2 1/2 inch muffin cups. Remove cinnamon rolls from package and set icing aside. Cut
each in half lenghtwise. Press a roll half in bottom and about 1/2 inch up side of each cup.
In bowl mix blueberries, preserves, and lemon peel. Spoon filling into cups. Sprinkle with pecans.
Bake at 375 F for 12 minutes or until golden. Cool in cups on wire rack for 5 minutes. Remove and place on
wire rack and cool 5 more minutes.
Place icing in small bowl and if needed stir in a little milk to make drizzling consistancy. Drizzle over rolls.
Serve warm.
Makes 16
