Preheat oven to 375 degrees.
Grease 12-cup muffin tin; set aside.
In a small saucepan, combine blueberry-filling ingredients, stirring to dissolve cornstarch.
Cook over medium heat, stirring constantly until thick and bubbly, about 3 minutes.
Set aside to cool for 10 minutes.
Unroll pizza dough onto a lightly floured surface; pat into a 12 x 9-inch rectangle.
Spread blueberry filling over dough, leaving a 1/2-inch border along the sides.
Beginning with a long side, roll up jellyroll fashion; pinch seam to seal (do not seal ends of roll).
Cut roll into 12 (1-inch) slices.
Place slices; cut sides up, in greased muffin cups.
Bake 12 to 15 minutes or until lightly browned.
Remove rolls from pan; cool on a wire rack for at least 15 minutes before drizzling with glaze.
For glaze: Combine powdered sugar, milk, and grated orange peel, stirring until smooth.
Drizzle icing over rolls.