Blueberry Breakfast Rolls with toasted pecans by Casie Buck

TYLER, Texas (KLTV) - We are always happy about two things: recipes that use blueberries, and breakfast recipes!

This recipe from Oaklea Mansion owner Casie Buck fulfills our breakfast dreams with this recipe.

Blueberry Breakfast Rolls

1 – 12.4 ounce package refrigerated cinnamon rolls with icing (8)

1 cup thawed blueberries, well drained

1/3 cup blueberry preserves (this is where I love to use farmers market preserves)

1 teaspoon finely shredded lemon peel

¼ cup chopped pecans, toasted

1. Preheat oven to 375 degrees.
2. Lightly grease muffin cups.
3. Cut rolls in half. Press half into muffin cups, mold ½ inch up the side of tin cup
4. Cut rolls in half. Press half into muffin cups, mold ½ inch up the side of tin cup.
5. Spoon into muffin tins and sprinkle with pecans.
6. Bake approximately 12 minutes, cool 5 minutes, and 5 minutes more on a wire rack.
7. Drizzle icing on top, thin icing with milk if desired

And Enjoy!

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