Glazed Breakfast Rolls
There’s nothing wrong with feeling blue, especially when you’re on a breakfast roll. These blueberry-filled treats are simply phenomenal. Serve them for breakfast today… or any day.
Ingredients
- 10 ounce(s) can of refrigerated pizza dough
- 1 ounce(s) Vegetable oil cooking spray
- 1 flour
- 1 Blueberry filling:
- 3/4 cup(s) blueberries, finely chopped
- 2 tablespoon(s) orange juice
- 2 tablespoon(s) sugar
- 2 teaspoon(s) cornstarch
- 1 teaspoon(s) grated orange peel
- 1 Glaze:
- 1/2 cup(s) powdered sugar
- 1 tablespoon(s) milk
- 1/2 teaspoon(s) grated orange peel
Instructions
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Preheat oven to 375 degrees Coat 12 muffin cups with vegetable cooking spray.
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In a small saucepan, combine blueberry-filling ingredients, stirring to dissolve cornstarch.
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Cook over medium heat, stirring constantly until thick and bubbly for about 3 minutes.
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Set aside to cool for 10 minutes.
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Unroll pizza dough onto a lightly floured surface; pat into a 12 x 9-inch rectangle.
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Spread blueberry filling over dough, leaving a 1/2-inch border along the sides.
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Beginning with a long side, roll up jellyroll fashion; pinch seam to seal but do not seal ends of roll.
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Cut roll into 12 (1-inch) slices.
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Place slices cut sides up, in coated muffin cups.
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Bake 12 to 15 minutes or until lightly browned.
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Remove rolls from pan; cool on a wire rack for at least 15 minutes before adding glaze.
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For glaze: Combine powdered sugar, milk and grated orange peel, stirring until smooth.
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Drizzle icing over rolls.
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Ready 20 min.
Nutrition
Calories: 13248.25kcalCarbohydrates: 2724.06gProtein: 489.2gFat: 1.18gSaturated Fat: 0.45gCholesterol: 4.9mgSodium: 15628.82mgFiber: 102.55gSugar: 115.83g
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