Family Breakfast: Easy Blueberry Cinnamon Rolls Recipe

I've been a mom for 12 years. That's nearly half my lifetime. (Okay, so it's 40%, which I think is pretty darn close.) Still, every year when Mother's Day comes around I just kind of sit there and focus on how overblown it is.

 

 

I read that people spending for Mother's Day will exceed $18 billion.  $18 BILLION. I instantly think of everyone telling us how awful the economy is, and I realize that spending on holidays is good for the economy, but still, I sit and wonder on the waste factor, the disposable nature of our society, and the number of trees cut down in order to tell mom you love her. How could we better use that money?

 

 

I'm a cynic.

 

 

I try to make gifts meaningful, useful, and worth the money I shell out in order to give them, which is why I also turn down gifts from family for holidays. I'd rather just spend the time with them.

 

 

We typically spend Mother's Day in two places: the farmer's market and the garden. Flowers and vegetables are purchased, and then the family gets their hands dirty planting and taking care of our home and hearth. That's all I need.

 

 

Of course, I wouldn't be too broken up if a pan of blueberry rolls appeared and a handmade card expertly scribbled on by my kids showed up, but please, keep your diamonds, your lavish gifts. If I wanted a new French press, I'd pick it out myself to be sure I got the one that would last the longest.

 

• 1 loaf thawed frozen bread dough (I used frozen dough from my cinnamon roll recipe, but store-bought will work, too)
• 1 cup blueberry jam or fruit spread (100% fruit)
• ¼ cup heavy cream
• ½ cup confectioner's sugar
• 1 tablespoon lemon juice

 

Butter two 8" round cake pans. Roll the dough into a long rectangle, at least 15" long and 6" wide. Spread the fruit spread over the surface of the dough, and then roll the dough starting on the long edge until you have a long tube. Cut the dough into about 20 sections and place 10 rolls each, spiral side showing, in the two cake pans. Cover and let rise in a warm place for 1-2 hours or until doubled.

 

 

Preheat the oven to 350º F. Brush the cream over the tops of the rolls and bake for 25 minutes or until golden brown and remove from oven. Whisk together sugar and lemon juice until smooth. Drizzle over warm rolls. Serve warm.

 

Makes 20 rolls.