Strawberry Breakfast Rolls 1 large can refrigerated buttermilk biscuits 1/2 cup strawberry preserves 1/2 cup confectioners' sugar 3 tablespoons whipping cream
Preheat oven to 375 degrees F. Coat a baking sheet lightly with cooking spray.
Separate dough into 8 biscuits. Roll each biscuit on lightly floured surface into a 5-inch round. Spread about 2 teaspoons preserves on half of each dough round. Fold each dough round in half to form a half moon. Brush edges of dough with water; press tightly to seal. Place on prepared baking sheet.
Bake rolls until golden, 12 to 14 minutes. Remove rolls from baking sheet; place on wire rack to cool. Place wire rack over wax paper.
Stir together confectioners' sugar and whipping cream in a small bowl until a smooth glaze forms. Place glaze in resealable plastic bag with small hole cut in corner. Drizzle glaze over rolls.
