Mother’s Day Breakfast

By Marilyn Hunter
For The Family Table, a blog for busy families

I remember the first time I delivered a breakfast tray to my mom on Mother’s Day morning. I couldn’t have been more than eight years old. I don’t recall what I made, though I’m sure it was something simple. It certainly wasn’t a fancy tray of food, nor a gourmet one, but what I lacked in skill, I made up for in effort. I couldn’t remember ever seeing mom so happy.

Many years later, now a mom myself, I must admit I’m overjoyed to see my boys go out of their way to do the same.

Ben and Nick love cinnamon rolls, and baking is something they’re good at. Andrew created this recipe as something the boys could make from start to finish, including the baking. It’s their way of saying I love you on Mother’s Day.

So have the kids make something simple this Sunday. Set them up for success. Cooking breakfast can be the first step toward kitchen independence. Kids will revel in their new skills, and you’ll enjoy waking to the aroma of freshly baked pastry. This recipe is appropriate for junior chefs ages 8 and above with adult supervision.

These delicious pinwheels are like miniature cinnamon buns and they can be made in less than five steps. Like their giant counterparts, they are best when eaten warm from the oven.

A very happy Mother’s Day to all!

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Apple Butter Pinwheels

1 package frozen puff pastry (2 sheets), thawed
1/2 cup apple butter
1 cup brown sugar
2 teaspoons cinnamon
1 cup raisins

1. Preheat the oven to 350°F. Lay the puff pastry sheets on a floured counter and roll out each sheet with a rolling pin to erase the lines along the folds. With a rubber spatula, spread half the apple butter evenly across one of the sheets, leaving an inch of pastry along the far edge without filling. Sprinkle half of the brown sugar, cinnamon, and raisins evenly on top of the apple butter.
2. Swipe a little water across the far edge of the sheet (the edge without the filling) with your finger to help create a seal. Beginning with the filled edge, roll the sheet tightly like a jellyroll. Lightly press the damp edge to seal.
3. Repeat with remaining sheet and remaining ingredients.
4. Slice the rolls into 1/4-inch coins, space them evenly apart on a lightly greased cookie sheet, and bake for 30 minutes or until golden brown.

Makes 4 servings

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