Wednesday, September 24, 2008


Easy Blueberry Muffin Rolls

1 12.4 oz package (8) refrigerated cinnamon rolls with icing

1 cup frozen blueberries, thawed and well-drained
1/3 cup blueberry preserves
1 tsp finely shreddred lemon peel

1. Lightly grease sixteen 2 1/2 inch 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 inch
up the side of each muffin cup.

2. In a small bowl stir together blueberries, preserves, and lemon peel.
spoon filling into muffin cups.

3. Bake in a 375 degree oven about 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.

4. Place icing from the package in a small bowl. If neccessary, stir in a little milk to make icing of
drizzling consistency. Drizzle icing over rolls. serve rolls warm Makes 16 rolls.

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