Seriously. Oh my goodness. I saw this recipe over at Blueberry Kitchen and had to try it. I was not disappointed.
(Why do my pictures look upside down lately?!?!?!?!)
Anyhoo. Blueberry jam is not widely available around here. Go figure. So the hubby and I left he kids with Nana and went on a small road trip to Amish country. (OK, so we didn't really go all the way to Amish country just for blueberry jam...but we did find some while we were there.)
I should have gotten two jars. I ran out. Fortunately, I had previously purchased a jar of blueberry preserves, in case I wasn't able to find jam.
While I was making the rolls, I noticed Hubby had left his favorite shirt on a kitchen chair, so I took a picture.
This isn't a step-by-step, just a few random pictures. The dry ingredients and the butter:
The lovely, lovely dough after its first rising:
You can see where I ran out of jam and switched to preserves.
Rolled, cut out, and ready for their second rising:
The rolls after the second rise, just before the oven:
That one in front thought it was going to climb right out of the baking dish.
FYI: I doubled the original recipe because I was taking the rolls to Bible study, and I needed more than 12. I had another 4 left over that were baked separately. The family took care of those.
I'm not going to lie. I didn't use the cream cheese glaze from the original recipe on mine. I went with straight-up cream cheese frosting. I'm a rebel that way. And I didn't take a picture of the rolls with icing. I'm also a doofus.
But trust me, they were everything I'd hoped for. Light, fluffy, not too sweet, with just the right amount of blueberry goodness. Maybe next time I will zest a lemon over the filling before I roll them up. Just to be wild and crazy.
Anyhoo, pop on over to Blueberry Kitchen and check out the full recipe.