2In 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.
3Unroll 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.
4Bake 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.
5For glaze: Combine powdered sugar, milk, and grated orange peel, stirring until smooth. Drizzle icing over rolls.