Blueberry Cinnamon Roll Coffee Cake

  • Prep 25 min
  • Total 1 hr 15 min
  • Ingredients 7
  • Servings 8

Ingredients

1
medium lemon
3/4
cup fresh blueberries
1/4
cup blueberry preserves
2
teaspoons cold butter, cut into small pieces
2
cans Pillsbury™ refrigerated cinnamon rolls with cream cheese icing
1
egg
1/4
cup pecans or cinnamon pecans, coarsely chopped

Steps

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  • 1
    Heat oven to 350°F. Spray nonstick 9-inch tart pan with removable bottom with Crisco® Original No-Stick Cooking Spray. Line cookie sheet with parchment paper; place tart pan on cookie sheet.
  • 2
    In medium bowl, grate 1 teaspoon zest from the lemon. In small bowl, squeeze 1 tablespoon juice from the lemon; set aside.
  • 3
    Mix 2 tablespoons of the blueberries with the lemon zest, mashing berries slightly with fork. Stir in preserves, remaining blueberries and butter; set aside.
  • 4
    Separate rolls from both cans; reserve icing. On parchment paper, press rolls, cinnamon side down, into 3- to 4-inch rounds. Spoon about 1 tablespoon blueberry mixture in center of each round. Fold dough over filling, pressing edges to seal. Place filled rolls in pan, seam side up in spoke fashion with 2 in the center.
  • 5
    In small bowl, lightly beat egg with wire whisk; brush over rolls. Bake 22 to 32 minutes or until center is deep golden brown. Remove to cooling rack.
  • 6
    Cool 5 minutes. Remove side of pan; cool 10 minutes longer. Stir reserved icing into lemon juice. Drizzle evenly over rolls. Sprinkle with pecans. Serve warm or cool.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
130
% Daily Value
Total Fat
14g
22%
Saturated Fat
4g
20%
Trans Fat
4g
Cholesterol
25mg
9%
Sodium
700mg
29%
Potassium
45mg
1%
Total Carbohydrate
56g
19%
Dietary Fiber
1g
3%
Sugars
2g
Protein
5g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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