Blueberry Lemon Skillet Rolls


1 can cinnamon rolls with icing (should have 8 rolls)
3/4 cup fresh blueberries
1/4 cup sugar
1 teaspoon lemon juice
1 teaspoon cornstarch

Heat oven to 400°F. Prepare a 12-inch cast-iron skillet with butter.
Open cinnamon rolls and separate dough into 8 rolls; set icing aside. Flatten each roll slightly with your hand and arrange rolls in single layer to fill skillet. (My rolls did not fill the entire space of the skillet so the had them mostly in the center.)
In small bowl, mix blueberries, sugar, lemon juice and cornstarch and then pour on top of rolls.
Bake 15 to 18 minutes or until golden brown.
Remove lid from the icing container and microwave for about 10 seconds, until it is pourable.
Right out of the oven, drizzle icing over rolls.

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