I’ve been quite busy at work lately.
Since we came back from our long winter vacation, I’ve been really enjoying being productive.
I like the feeling, but at the same time I haven’t had a lot of time to cook or bake at home.
Finding the right balance between work and home is absolutely important, but also hard to do.
This morning I made time to make breakfast instead of just making a toast.
These cinnamon rolls’ main ingredients are tofu and oatmeal, which makes them perfect for breakfast.
Just out of the oven.
I’m not a big fan of smearing icing or frosting on my cinnamon rolls.
I mean they are good, but they will instantly turn them into a dessert instead of a breakfast food.
So this time I lightly spread some vegan butter.
Then I realized that my husband’s friend just recently gave us this beautiful homemade blueberry jam, and I thought it would be fun to drizzle it over the cinnamon rolls.
Doesn’t this look great?
It was nice to sit down and enjoy a hearty homemade breakfast like this at the end of the week.
With a cup of coffee.
I haven’t had time to make coffee in the morning all week, and I needed it!