Description

These Heart-Shaped Cinnamon Rolls are a delightful twist on the classic favorite, perfect for special occasions like Valentine’s Day or breakfast treats. Soft, fluffy dough filled with a sweet cinnamon-brown sugar mixture is rolled, sliced, and shaped into charming heart forms before baking to golden perfection. Finished with a smooth vanilla glaze, these rolls offer a comforting, sweet aroma and irresistible taste that will brighten any morning.

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

Glaze

1 cup powdered sugar
2 tbsp milk (or more for desired consistency)
1/2 tsp vanilla extract
Pinch of salt

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Instructions

Activate the Yeast: In a small bowl, combine warm milk and granulated sugar, sprinkle active dry yeast on top, stir gently, and let it sit for about 5 minutes until frothy and bubbly to proof the yeast.
Mix the Dough: In a large bowl, mix melted butter, eggs, and salt. Add the yeast mixture and vanilla extract. Gradually incorporate the all-purpose flour, one cup at a time, stirring until dough begins to form. Knead on a floured surface for 5-7 minutes until smooth and elastic.
Let the Dough Rise: Place the dough in a greased bowl, cover with a towel, and let it rise in a warm spot for 1 to 1.5 hours until doubled in size.
Prepare the Cinnamon Filling: Mix softened butter, brown sugar, ground cinnamon, and salt in a small bowl until well combined and smooth.
Roll Out the Dough: Punch down the risen dough and roll it into a 12×18 inch rectangle on a floured surface.
Spread the Filling: Evenly spread the cinnamon filling over the dough rectangle, leaving a small border around the edges.
Shape into Hearts: Starting from a long edge, roll the dough tightly into a log. Slice into 12 equal pieces. Gently pull sides of each roll outward slightly, then fold the top down to form the top of the heart. Arrange shaped rolls in a greased 8×8-inch baking dish.
Second Rise: Cover rolls with a towel and let rise for 30 minutes until puffy and slightly touching.
Bake the Rolls: Preheat oven to 375°F (190°C). Bake rolls for 20-25 minutes until golden brown and cooked through.
Make the Glaze: While baking, whisk powdered sugar, milk, vanilla extract, and salt in a bowl. Adjust milk for desired glaze consistency.
Glaze the Rolls: After baking, let rolls cool slightly and drizzle the glaze over them. Optionally, garnish with sprinkles, crushed nuts, or cinnamon dusting.

Notes

Ensure milk is warm but not hot to avoid killing the yeast.
Kneading the dough well helps develop gluten for a fluffy texture.
Letting the dough rise twice improves the rolls’ softness and volume.
Use a sharp knife to slice the rolled dough evenly to maintain heart shape consistency.
The glaze can be adjusted thicker or thinner by adding powdered sugar or milk accordingly.
These cinnamon rolls can be stored in an airtight container for up to 2 days or frozen for up to 1 month.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American