glazed blueberry breakfast rolls

How To Make glazed blueberry breakfast rolls

• 1

  Preheat oven to 375. Coat muffin cups with vegetable cooking spray.
• 2

  In a small saucepan, combine blueberry filling ingredients, stirring to dissolve corn starch. Cook over medium heat, stirring constantly until thick and bubbly (about 3 minutes). Set aside to cool for 10 minutes.
• 3

  Unroll pizza dough onto a lightly floured surface; pat into a 12x9-inch rectangle. Spread blueberry filling over dough, leaving a 1/2-inch border along the sides. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 1-inch slices. Place slices, cut sides up, in coated muffin cups.
• 4

  Bake 12 to 15 minutes or until lightly browned. Remove rolls from pan; cool on a wire rack for at least 15 minutes before adding glaze.
• 5

  For glaze: Combine powdered sugar, milk, and grated orange peel, stirring until smooth. Drizzle icing over rolls. 3 points per roll
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