Description
Delight in these charming Heart-Shaped Cinnamon Rolls that combine a soft, fluffy dough with a rich cinnamon-sugar filling, baked to golden perfection and topped with a sweet vanilla glaze. Perfect for breakfast, brunch, or any cozy occasion, these homemade cinnamon rolls bring a special touch with their unique heart shapes.
Ingredients
Scale
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
Cinnamon Filling
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 1/4 tsp salt
Vanilla 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 active dry yeast over the top and stir gently. Let it sit for about 5 minutes until the mixture becomes frothy and bubbly, indicating the yeast is active.
- Mix the Dough: In a large bowl, whisk together the melted butter, eggs, and salt. Add the activated yeast mixture and vanilla extract. Gradually incorporate the all-purpose flour, one cup at a time, stirring as you go until the dough begins to come together. Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until the dough is smooth, elastic, and no longer sticky.
- Let the Dough Rise: Place the kneaded dough into a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size.
- Prepare the Cinnamon Filling: In a small bowl, mix the softened butter, brown sugar, ground cinnamon, and salt until the mixture is smooth and well combined. Set aside.
- Roll Out the Dough: Once the dough has risen, punch it down gently to release air. On a lightly floured surface, roll the dough out into a large rectangle measuring approximately 12 by 18 inches.
- Spread the Filling: Evenly spread the prepared cinnamon filling over the surface of the dough, leaving a small border around the edges to prevent overflow when rolling.
- Shape into a Log and Slice: Starting from one of the long edges, tightly roll the dough into a log shape. Using a sharp knife, slice the log into 12 equal pieces.
- Form Heart-Shaped Rolls: Take each dough slice and gently pull the sides outward slightly, then fold the top down to create the rounded top of a heart, with the rest forming the pointed bottom. Position each shaped roll into a greased 8×8-inch baking pan to maintain their shape during baking.
- Second Rise: Cover the shaped rolls with a towel and let them rise for about 30 minutes until they are puffy and just touching each other within the pan.
- Bake the Rolls: Preheat the oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until they turn golden brown and are fully cooked through. Remove from oven and allow them to cool slightly.
- Make the Vanilla Glaze: While the rolls bake, whisk together the powdered sugar, milk, vanilla extract, and a pinch of salt in a small bowl. Adjust the milk quantity to reach your desired glaze consistency.
- Glaze the Rolls: Drizzle the vanilla glaze evenly over the warm cinnamon rolls. Optionally, garnish with sprinkles, crushed nuts, or a light dusting of cinnamon for added texture and flavor.
Notes
- Warm the milk to about 110°F to properly activate the yeast without killing it.
- Knead the dough just until smooth and elastic to ensure a soft texture.
- Ensure the dough has doubled in size before rolling to get fluffy rolls.
- Use a sharp knife or dental floss to slice the dough log cleanly without squashing.
- The heart shape is formed by gently manipulating each roll after slicing—handle with care to keep the shape intact.
- Allow rolls to cool slightly before glazing to prevent the glaze from melting off completely.
- Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
