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blueberry-cinnamon coffe cake rolls

smonfils avatar
Recipe by
sherry monfils
@smonfils
worcester, MA

This is an easy dessert or breakfast dish to make that tastes like you took forever to make.

yield 8 serving(s)
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For blueberry-cinnamon coffe cake rolls

  • 1 tsp
    lemon zest
  • 1 Tbsp
    lemon juice
  • 3/4 c
    blueberries
  • 1/4 c
    blueberry preserves, like smuckers
  • 2 tsp
    cold butter, cut into small pieces
  • 2 can
    refrigerated cinnamon rolls w/ icing
  • 1 lg
    egg
  • 1/4 c
    coarsely chopped pecans

How To Make blueberry-cinnamon coffe cake rolls

  • 1
    Heat oven to 350. Spray a 9" pan w/ cooking spray, line pan w/ parchment paper. Place pan on cookie sheet.
  • 2
    In bowl, mix 2 tbsp blueberries w/ lemon zest, mash w/ fork. Stir in preserves, remaining blueberries and cut up butter. Separate cinnamon rolls, press each roll into parchment paper into 4" rounds.
  • 3
    Spoon 1 tbsp blueberry mix into center of each round. Fold dough over filling, press edges to seal. In small bowl, whisk egg. Brush egg over rolls. Bake 25 mins. Microwave icing, place icing in a bowl, whisk in lemon juice. Drizzle over rolls. Sprinkle w/ pecans.
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