Best Blueberry Breakfast Rolls Recipes

BLUEBERRY BREAKFAST ROLLS

Steps:

• Combine warm water and 1 teaspoon sugar in a large mixing bowl. Sprinkle yeast over the surface. Let sit until yeast becomes foamy, about 10 minutes. Stir in 2 cups flour, eggs, 1/4 cup sugar, and melted butter; mix until dough takes on the consistency of oatmeal. Add remaining flour. Knead with fists until dough is smooth and elastic.
• Turn oven to warm setting. Place dough in a lightly oiled bowl; set inside oven. Warm until dough has doubled in volume, about 1 hour.
• Remove risen dough from oven; punch down dough with hands until deflated. Place back in oven; allow to rise until doubled again, about 45 minutes. Remove from oven and punch down dough to deflate. Place on a lightly floured surface.
• Lightly grease 12 muffin cups.
• Divide dough into 12 equal portions. Roll out portions with the palm of your hand to flatten, shape into small rectangles. Place blueberries evenly in the center of each dough portion. Roll up dough and pinch the ends together; place rolls seam-side up into muffin cups. Sprinkle white sugar over roll tops. Allow to rise for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until lightly browned, about 20 minutes. Remove from the oven and carefully loosen the edges to remove the rolls from the muffin cups.

SUPER EASY SEMI HOMEMADE BLUEBERRY BREAKFAST ROLLS

Steps:

• Lightly grease 16 - 2 1/2 inch muffin cups. Remove cinnamon rolls from pkg; set icing aside. Cut each cinnamon roll in half crosswise. Press a roll half in bottom and about 1/2 inch up the side of each muffin cup.
• In a small bowl stir together blueberries, preserves and lemon peel. Spoon filling into muffin cups. Sprinkle with pecans.
• Bake in a 375 degree oven for about 12 mins or until golden brown. Cool in muffin cups on wire rack for 5 minutes Remove from muffin cups and place on wire rack to cool for 5 minutes
• Place icing from the package in a small bowl. If necessary, stir in a little milk to make icing of drizzling consistency. Drizzle icing over rolls. Serve rolls warm.

BLUEBERRY BREAKFAST ROLLS

Steps:

• 1. Lightly grease sixteen 2-1/2-inch muffin cups. Remove cinnamon rolls from package; set icing aside. Cut each cinnamon roll in half crosswise. Press a roll half in bottom and about 1/2 inch up the side of each muffin cup. 2. In a small bowl stir together blueberries, preserves, and lemon peel. Spoon filling into muffin cups. Sprinkle with pecans. 3. Bke in a 375 degree oven about 12 minutes or until golden. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups and place on wire rack. Cool for 5 minutes. 4. Place icing from the package in a small bowl. If necessary, stir in a little milk to make icins of drizzling consistency. Drizzle icing over rolls. Serve warm.

GLAZED BLUEBERRY BREAKFAST ROLLS

Steps:

• 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