Blueberry-Smothered Cinnamon Rolls
Makes 10
  • 2 (17.5-ounce) cans refrigerated cinnamon rolls*
  • 1⅓ cups frozen blueberries
  • ¼ cup granulated sugar
  • 1 teaspoon satsuma orange zest
  • 1½ tablespoons satsuma orange juice
  • 4 cups confectioners’ sugar
  1. Preheat oven to 350°. Line a baking sheet with parchment paper.
  2. Place cinnamon rolls 2 inches apart on prepared pan, tucking ends under. Bake according to package directions, omitting icing in package.
  3. 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.
*We used Pillsbury Grands!
Recipe by Taste of the South at