Ingredients
1
can (12.4 oz) refrigerated Pillsbury™ Cinnamon Rolls with Original Icing (8 Count)
1
cup fresh blueberries
1/4
cup sugar
1
teaspoon lemon juice
1
teaspoon cornstarch
Preparation
Heat oven to 400°F. Spray 12-inch cast-iron skillet with cooking spray.
Separate dough into 8 rolls; set icing aside. Flatten each roll slightly with rolling pin. Arrange rolls slightly touching in single layer to fill skillet.
In small bowl, mix blueberries, sugar, lemon juice and cornstarch. Spread on top of rolls.
Bake 15 to 18 minutes or until golden brown. Spoon icing into small microwavable bowl; microwave uncovered on High 10 seconds. Drizzle over warm rolls. Cool in pan 10 minutes before cutting and serving.
