Blueberry Breakfast Rolls

1-12.4 ounce package refrigerated cinnamon rolls with icing

1 cup frozen blueberries, thawed and well-drained

1/3 cup blueberry preserves

1 teaspoon finely shredded lemon peel

¼ cup chopped pecans, toasted

1. Lightly grease sixteen 2 ½ inch muffin cups. Remove cinnamon rolls from package, set icing aside. Cut each cinnamon roll in half crosswise. Press a roll half in bottom and about ½ inch up on side of each muffin cup.
2. In a small bowl stir together blueberries, preserves and lemon peel. Spoon filling into muffin cups. Sprinkle with pecans.
3. Bake in a 375*F oven about 12 minutes or until golden. Cool in muffin cups on wire rack for 5 minutes.
4. Place icing from the package in a small bowl. If necessary, stir in a little milk to make icing of drizzling consistency. Drizzle icing over rolls. Serve rolls warm.