Every time I think ‘ok this is it, there’s nothing else I can make with cinnamon rolls or cinnamon roll dough’ I’ll see something on the web that’ll inspire me to come up with yet another twist to this classic bread roll 😁
Today I’m sharing one of my favourite cinnamon roll recipes which I’ve used to turn into these adorable little heart shaped rolls! just in time to surprise your loved ones for Valentine’s day 😉😉
I’ve already shared a few of my favourite go-to cinnamon roll recipes: like these milk bread ones, these more-of-a-classic type one and these insanely good buttermilk ones, all of which are fabulous and I use them all the time interchangeably 😋 I’ve even got a entire category that is only for cinnamon rolls! 😉
These heart shaped rolls are very easy to make. You can use any recipe you like for the dough and all you have to do is roll and cut them a bit differently then you normally would. Once you’ve rolled the dough out into a rectangle and spread the butter and filling on top, you roll each side (the long edges starting from the top and bottom) until they meet in the middle. Then slice rolls the exact same way you would when making normal cinnamon rolls.
Place onto a tray flat side down and gently pull down the bottom piece of dough that connents the two rolls together. This is the bottom of the heart that makes the shape.
You can see here in this picture how I mean and what I’m talking about when I say the bottom piece of dough that connects the two rolls together 😊
Let em rise and bake away! They’re so fun and easy to make and such a wonderful treat to make and give to someone! 😄
The perfect ‘I love you’ bake if you ask me ❤
Heart Shaped Cinnamon Rolls
Makes about 9 heart rolls. Recipe can be easily doubled.
- 1/2 cup (125mls) warm milk
- 1 1/4 teaspoon fast acting/instant yeast
- 2 1/2 tablespoons butter
- 1 egg
- 1/4 cup sugar
- 1 teaspoon salt
- 2 (or more) cups (250gms) flour
- 3 to 4 tablespoons butter (40 – 50gms)
- 1/4 cup (50gms) white sugar
- 2 tablespoons soft brown sugar
- 1 tablespoon cinnamon
- Pinch of salt
- 2 tablespoons cream cheese
- 1 cup powdered sugar
- 2 -3 tablespoons cream
- 1/4 teaspoon vanilla extract
- Place the warm milk, yeast and about 1 tablespoon of the sugar in a bowl and let rest for a few minutes until it thickens slightly. Add the rest of the sugar, butter and egg. Stir in the flour and salt in small amounts ( about 1/2 cup at a time) until a soft and sticky dough forms. More flour can be added but dough needs to be sticky so try not to add too much extra flour.
- Knead the dough for about 10 minutes until smooth, elastic and a bit sticky and place into a lightly oiled bowl.
- Cover bowl with plastic wrap and let rise for 2 hours or until doubled in size.
- Once dough has risen, punch down and roll out into a rectangle about 9 x 11 inches. Spread the butter across the dough leaving a small border all around the rectangle. Pour the filling on top and starting from the longer side, roll the dough into a log just until the middle of the rectangle. Do the same with the other side until they meet in the middle.
- Cut the log into 9 equal pieces and place flat in a lightly floured baking tin. Gently pull down the bottom ( dough joining the tops together ) piece until it resembles a heart. Cover and let rise again for about an hour.
- Bake rolls in a preheated 180C oven for about 10 – 15 minutes or until golden brown.
- Pour glaze over rolls while they are still hot and serve warm.
For the glaze
- Whisk all the ingredients together to make a smooth glaze. Add vanilla to taste.
- Pour over warm rolls and serve.
Recipe by the dutch baker.