Mini Blueberry-Ginger Breakfast Buns

1. Prepare Baking Pan and Preheat Oven

Preheat your oven to 325°F and place a cube of cold unsalted butter in each cup of the 12-cup muffin pan.

2. Prepare and Roll Out Puff Pastry

On a lightly floured work surface, roll out the puff pastry sheet until it's thin. Dusting the surface with flour ensures the pastry doesn't stick.

3. Add Preserves and Sprinkle Filling

Spread blueberry preserves evenly over the pastry, leaving a ½-inch border. Sprinkle with dried blueberries, light brown sugar, and ground ginger.

4. Roll and Cut Pastry

Roll the pastry into a log and cut into 12 even slices. Place each slice in the prepared muffin pan.

5. Bake the Buns

Bake in the preheated oven for about 45 minutes, or until puffed and golden.

6. Cool and Invert Buns

Allow the buns to cool in the pan for 5 minutes before inverting them onto a baking sheet lined with waxed paper.

7. Prepare the Icing

Whisk together confectioners’ sugar, melted butter, ground ginger, and a pinch of salt in a bowl until smooth.

8. Ice the Buns

Spread the icing over the slightly warm buns and enjoy.