Blueberry Petal Shortcake

1 pkg. (9.5 ounces) refrigerated cinnamon rolls with icing
2/3 cup heavy cream
1/3 cup dairy sour cream
1/2 teaspoon sugar
1/8 teaspoon cinnamon
1 pint blueberries

Preheat oven to 400 degrees F. Grease a cookie sheet.

Remove rolls from cylinder and separate. Place 7 of the rolls, cinnamon side up, in a tight circle with sides touching on the prepared cookies sheet; place remaining roll in center.

Bake for 13 to 17 minutes or until golden brown. Carefully transfer cake in one piece to a wire rack to cool.

Drizzle hot rolls with icing that came with them, if you wish. Cool to room temperature.

Slice cake in half horizontally to make 2 layers.

Combine heavy cream and sour cream in a small bowl;beat until stiff; mix in sugar and cinnamon.

Place bottom cake layer, cut side up, on serving plate. Spread with two-thirds of the cream. Arrange half the blueberries over the cream.

Place second cake layer, cut side down, over filling. Top with remaining cream and blueberries. Garnish with lemon slices and mint leaves, if you wish.