Description
These Heart Shaped Cinnamon Rolls are a delightful twist on classic cinnamon rolls, perfect for special occasions or a cozy breakfast treat. Soft, fluffy, and filled with cinnamon sugar, they are shaped into adorable hearts and topped with a smooth vanilla glaze for an irresistible finish.
Ingredients
Scale
Dough Ingredients
- 3 1/2 cups Bread flour or All purpose flour (might need a little more)
- 2 1/4 tsp Instant yeast
- 1/4 cup Sugar
- 1 tsp Salt
- 1/2 cup Water
- 1/2 cup Milk
- 1/4 cup Yogurt
- 5 tbsp Butter
Filling Ingredients
- 3 tbsp Butter (softened)
- 1/4 cup Sugar
- 1 tbsp Cinnamon
Icing Ingredients
- 1 1/2 cup Powdered sugar
- 1 tsp Vanilla extract
- 1 or 2 tbsp Milk
Instructions
- Prepare the dough: In a saucepan, heat the milk, water, and 5 tablespoons butter until warm and the butter is almost melted. It’s okay if some butter remains unmelted as it will incorporate during mixing.
- Mix dry ingredients: In a large bowl or stand mixer bowl, combine 3 cups bread flour, instant yeast, sugar, and salt. Stir to blend evenly.
- Add wet ingredients: Pour the warm milk-butter mixture and yogurt into the flour mixture.
- Knead the dough: Using the mixer with a dough hook, start mixing on low speed, gradually increasing to medium. Mix until fully combined. Add remaining flour if needed to form a smooth, elastic dough.
- First proof: Place dough in a greased bowl, cover, and let rise in a warm, draft-free area until doubled in size, about 1 hour.
- Prepare cinnamon sugar: In a small bowl, mix together sugar and cinnamon for the filling.
- Shape the rolls: Punch down the risen dough and roll out on a floured surface into a 12 by 16-inch rectangle. Spread the softened butter evenly over the dough. Sprinkle the cinnamon sugar evenly across the buttered surface, ensuring coverage to all edges.
- Form heart shapes: Roll the dough tightly from each end toward the middle, then gently cut into 12 equal pieces using a sharp knife. Slightly stretch each piece and pinch the bottom to form a heart shape. Place each shaped roll on a baking sheet.
- Second proof: Cover the rolls and let them rise again for 30 to 40 minutes until nearly doubled.
- Bake the rolls: Preheat oven to 350°F (175°C). Bake rolls for 20 to 22 minutes until golden brown. Allow to cool in the pan for 5 to 10 minutes.
- Prepare and drizzle icing: Mix powdered sugar, vanilla extract, and milk to form a smooth glaze. Drizzle the icing over the warm rolls before serving.
Notes
- Use bread flour for chewier, more elastic rolls; all-purpose flour works fine as well.
- The dough temperature should be warm but not hot to avoid killing the yeast.
- If the dough is too sticky, add flour a tablespoon at a time for kneading.
- Ensure rolls have enough space on the baking sheet to expand during the second rise.
- The rolls are best served warm but can be stored in an airtight container for up to 2 days.
- Reheat gently in the microwave or oven before serving for the best texture.
