Servings: 9

1 lb. package of refrigerated pizza dough. 1 lb. package of refrigerated pizza dough.
2 T do out oil, melted 2 T do out oil, melted
⅓ cup light brown sugar ⅓ cup light brown sugar
1 tsp ground cinnamon 1 tsp ground cinnamon
½ cup fresh or frozen (unsweetened) blueberries ½ cup fresh or frozen (unsweetened) blueberries
1 cup powdered sugar 1 cup powdered sugar
1 T lemon juice, plus more as needed 1 T lemon juice, plus more as needed
1 tsp fresh lemon zest 1 tsp fresh lemon zest

Coat 8x8 baking pan with olive spray. Set aside.
Sprinkle work surface with flour. Pat or roll dough into 12x10 inch rectangle. Brush dough with melted coconut oil to within ½ inch of the edges.
In a small bowl, combine brown sugar and cinnamon. Sprinkle sugar mixture and blueberries onto the dough.
Starting with a long edge, tightly roll up dough. Pinch seam to seal. Using a serrated knife, cut dough into nine slice. Place slices cut side down in prepared pan. Cover and let rise until double in size. *
Preheat oven to 375. Bake rolls for 20 to 22 minutes or until golden brown. Cool for ten minutes.
For lemon icing, in medium bowl combine powdered sugar, lemon juice and lemon zest. Add 1 more tsp lemon juice at a time until to reach drizzly consistency.  Drizzle icing over rolls. Enjoy!
Store leftovers in refrigerator. To serve, warm chilled rolls in microwave for 10 to 15 seconds.
*Make ahead option: cover pan of unbaked rolls and refrigerate overnight. Remove from fridge 30 minutes before baking.preheat oven to 375. Bake rolls for 20 to 22 minutes or until golden brown. Cool for ten minutes and top with lemon icing.

Per serving: 249cal, 5g fat, 3G saturated fat, 206mg sodium, 46g carb, 1g fiber, 24g sugar, 5g protein. 2% vitamin c, 1% calcium, 1% iron.  Per serving: 249cal, 5g fat, 3G saturated fat, 206mg sodium, 46g carb, 1g fiber, 24g sugar, 5g protein. 2% vitamin c, 1% calcium, 1% iron.