Ingredients
Equipment
Method
- In a small bowl, combine the lukewarm milk and yeast. Stir gently and let it sit for about 5-10 minutes, or until it becomes foamy. This indicates the yeast is active and ready.1 cup lukewarm milk, 2 ¼ teaspoons active dry yeast
- In a large mixing bowl, whisk together the granulated sugar, melted butter, and eggs. Add the vanilla extract and the activated yeast mixture. Stir until well combined.½ cup granulated sugar, ½ cup unsalted butter, 2 large eggs, 1 teaspoon vanilla extract
- Gradually add the flour and salt to the wet ingredients. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.4 ½ cups all-purpose flour, 1 teaspoon salt
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until it’s smooth and elastic. If using a stand mixer, knead for 5-7 minutes. If the dough becomes too sticky, add a tablespoon of flour at a time.
- Lightly grease a clean bowl. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- While the dough is rising, in a medium bowl, combine the packed brown sugar and ground cinnamon. Mix well.¾ cup packed light brown sugar, 2 tablespoons ground cinnamon
- Once the dough has risen, punch it down gently. Turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 12x18 inches (30x45 cm) with a thickness of about ¼ inch.
- Evenly spread the softened butter over the surface of the dough, leaving a small border along one of the long edges. Sprinkle the brown sugar and cinnamon mixture evenly over the butter.¼ cup unsalted butter
- Starting from the long edge opposite the one with the border, tightly roll the dough into a log. Pinch the seam to seal it. Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices, about 1.5 inches thick.
- To create the heart shape, take a roll and gently press down on the center with your finger, creating an indentation. Then, using your thumbs, gently pull outwards on the two sides of the indentation and push inwards on the bottom curve, shaping it into a heart. This takes a little practice, but don't worry if they aren't perfect – the charm is in their homemade nature!
- Arrange the shaped rolls on a baking sheet lined with parchment paper, leaving about 2 inches of space between them. Cover loosely with plastic wrap and let them rise for another 30-45 minutes, or until puffy. During this rise time, preheat your oven to 375°F (190°C).
- Bake the rolls for 18-22 minutes, or until golden brown and the centers are cooked through.
- While the rolls are baking, prepare the cream cheese glaze. In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually beat in the sifted confectioners' sugar until well combined. Add the vanilla extract and 2 tablespoons of milk, beating until smooth. Add more milk, one tablespoon at a time, until you reach your desired drizzling consistency.4 ounces cream cheese, ¼ cup unsalted butter, 1 ½ cups confectioners' sugar, 1 teaspoon vanilla extract, 2-3 tablespoons milk
- Once the cinnamon rolls are out of the oven and slightly cooled for a few minutes, generously drizzle the cream cheese glaze over them. Serve warm and enjoy your delicious Valentine Heart Shaped Cinnamon Rolls!
Notes
Storing Leftovers: Once cooled completely, store any leftover Valentine Heart Shaped Cinnamon Rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them in an airtight container for up to 5 days.
Reheating: To reheat at room temperature: You can enjoy them as is, or gently warm them in a microwave for 10-15 seconds per roll. To reheat from refrigerated: Place the desired number of rolls on a baking sheet and warm in a preheated oven at 300°F (150°C) for about 5-8 minutes, or until heated through. You can also microwave them for 20-30 seconds. Freezing: Double wrap cooled cinnamon rolls tightly in plastic wrap, then in aluminum foil. They can be frozen for up to 2-3 months. Thaw overnight in the refrigerator and reheat as directed above.
Reheating: To reheat at room temperature: You can enjoy them as is, or gently warm them in a microwave for 10-15 seconds per roll. To reheat from refrigerated: Place the desired number of rolls on a baking sheet and warm in a preheated oven at 300°F (150°C) for about 5-8 minutes, or until heated through. You can also microwave them for 20-30 seconds. Freezing: Double wrap cooled cinnamon rolls tightly in plastic wrap, then in aluminum foil. They can be frozen for up to 2-3 months. Thaw overnight in the refrigerator and reheat as directed above.