You’ve already seen some inspiration for Valentine’s Day this week, but if a quiche doesn’t cut it for your sweet tooth – this recipe for heart shaped cinnamon rolls is for you. They’re so indulgent and just as good as you’re imagining. Plus, you can make the dough the night before! That way, in the morning, the kitchen will smell like ooey-gooey cinnamon buns in no time!
1 cup warm milk
2 eggs, room temperature
1/3 cup butter, melted
4 ½ cups bread flour
1 tsp salt
½ cup sugar
2 ½ tsp yeast
1 cup brown sugar
2 ½ tbsp ground cinnamon
1/3 cup butter, room temperature
Cream Cheese Frosting
4 oz cream cheese, softened
2 cups powdered sugar
1 stick unsalted butter, room temperature
1 tsp vanilla extract
Preheat oven to 350F.
In a large bowl, dissolve the yeast in the warm milk. Let sit for 5 minutes. Mix in the sugar, melted butter, salt and eggs. Add the flour and mix thoroughly. Place the dough in a bowl, cover with a towel and let it rest in a warm place for at least 1 hour or when it has doubled in size.
On a surface dusted lightly with flour, turn out the dough and then let rest for another 10 minutes, covered. Meanwhile, in a small bowl combine the brown sugar and cinnamon. Roll the dough into a rectangle. Slather with the softened butter and sprinkle with the cinnamon and sugar mixture until everything is covered.
To get the heart shape, roll the end the dough into the center from both ends. Cut into about 12 rolls and then pinch the ends to form the heart. Space them out about 2 inch apart on a cookie sheet and bake for 15 minutes or until golden brown.
Beat cream cheese, powdered sugar, butter and vanilla together using a standing or hand mixer. Depending on preference, add cream cheese frosting when buns are warm or slightly cooled.
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