Description
These heart-shaped cinnamon rolls are a delightful twist on the classic sweet treat, perfect for special occasions like Valentine’s Day or any time you want to impress with a homemade, visually charming pastry. Soft, fluffy, and filled with a cinnamon-sugar mixture, these rolls are topped with a creamy vanilla glaze that adds the perfect finishing touch.
Ingredients
For the Dough
- 1 package (2 1/4 tsp) active dry yeast
- 1 cup warm milk (110°F)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 tsp salt
- 2 large eggs
- 4 cups all-purpose flour (plus extra for rolling)
- 1/2 tsp vanilla extract
For the Filling
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 1/4 tsp salt
For the Glaze
- 1 cup powdered sugar
- 2 tbsp milk (or more for desired consistency)
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Activate the Yeast: In a small bowl, combine the warm milk and granulated sugar. Sprinkle the yeast on top and gently stir. Let it sit for about 5 minutes until it becomes frothy and bubbly, indicating the yeast is active.
- Mix the Dough: In a large bowl, whisk together melted butter, eggs, and salt. Add the yeast mixture and vanilla extract. Gradually add the flour, one cup at a time, stirring continuously until the dough starts coming together. Transfer the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Let the Dough Rise: Place the dough ball into a lightly greased bowl and cover it with a clean kitchen towel. Let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size.
- Prepare the Filling: In a small bowl, mix the softened butter, brown sugar, ground cinnamon, and salt until well combined. This mixture will be spread inside the rolled dough to add the signature cinnamon roll flavor.
- Roll and Shape the Dough: Once the dough has risen, punch it down gently to release air. Roll it out on a floured surface into a large rectangle about 1/4 inch thick. Spread the cinnamon-sugar filling evenly over the dough. Roll the dough tightly from the long edge into a log. Then slice the log into 12 equal pieces. Shape each piece into a heart by making a small cut on one side and pinching the sides together.
- Second Rise: Place the shaped rolls onto a greased or parchment-lined baking pan, leaving space between each roll. Cover loosely with a towel and let them rise again for about 30 minutes until puffy.
- Bake: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 20-25 minutes or until golden brown on top and cooked through.
- Make the Glaze: While the rolls bake, whisk together powdered sugar, milk, vanilla extract, and a pinch of salt in a small bowl until smooth. Adjust the milk quantity to achieve the desired glaze consistency.
- Glaze and Serve: After removing the cinnamon rolls from the oven, allow them to cool for 5-10 minutes. Drizzle the glaze over the warm rolls before serving for a sweet, creamy finish.
Notes
- Ensure the milk is warm but not hot (around 110°F) to activate the yeast properly without killing it.
- For softer rolls, do not over-flour the dough when kneading.
- You can substitute white sugar in the filling if brown sugar isn’t available, but brown sugar adds a richer flavor.
- For vegan adaptations, use plant-based milk and butter alternatives, and substitute eggs with flax eggs.
- Serve the rolls warm for best texture and flavor.
