Preheat oven to 350°. Line a baking sheet with parchment paper.
Place cinnamon rolls 2 inches apart on prepared pan, tucking ends under. Bake according to package directions, omitting icing in package.
In a medium saucepan, stir together blueberries, granulated sugar, and satsuma zest and juice. Cook over medium heat, stirring occasionally, until sugar is melted. Gently mash blueberries; bring to a boil. Remove from heat, and let cool slightly. Transfer berry mixture to the container of a blender. Add confectioners’ sugar, 1 cup at a time, and blend until smooth. Pour blueberry sauce over cinnamon rolls.
Notes
*We used Pillsbury Grands!
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/blueberry-smothered-cinnamon-rolls/