Glazed Blueberry Breakfast Rolls

1. 1

   Preheat oven to 375F Coat 12 muffin cups with vegetable cooking spray.

2. 2

   In a small saucepan, combine blueberry filling ingredients, stirring to dissolve cornstarch.

3. 3

   Cook over medium heat, stirring constantly until thick and bubbly (about 3 minutes).

4. 4

   Set aside to cool for 10 minutes.

5. 5

   Unroll pizza dough onto a lightly floured surface; pat into a 12 x 9-inch rectangle.

6. 6

   Spread blueberry filling over dough, leaving a 1/2-inch border along the sides.

7. 7

   Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll).

8. 8

   Cut roll into 12 (1-inch) slices.

9. 9

   Place slices, cut sides up, in coated muffin cups.

10. 10

    Bake 12 to 15 minutes or until lightly browned.

11. 11

    Remove rolls from pan; cool on a wire rack for at least 15 minutes before adding glaze.

12. 12

    For glaze: Combine powdered sugar, milk and grated orange peel, stirring until smooth.

13. 13

    Drizzle icing over rolls.

* Per serving · 4 servings · Values may vary.