Sweetheart Cinnamon Rolls (Printable Version)
Soft, heart-shaped cinnamon rolls featuring a sweet filling and decadent cream cheese icing. A delightful treat.
# Ingredient List:
→ For the Dough
01 - 3 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 teaspoons active dry yeast (1 packet)
04 - 1/2 teaspoon salt
05 - 3/4 cup warm whole milk
06 - 1/4 cup unsalted butter, melted
07 - 2 large eggs, at room temperature
→ For the Filling
08 - 1/2 cup packed light brown sugar
09 - 2 tablespoons ground cinnamon
10 - 1/4 cup unsalted butter, softened
→ For the Cream Cheese Icing
11 - 4 ounces cream cheese, softened
12 - 2 tablespoons unsalted butter, softened
13 - 3/4 cup sifted powdered sugar
14 - 1/2 teaspoon vanilla extract
15 - 1 to 2 tablespoons milk, as needed
# Directions:
01 - In a generous mixing bowl, combine the warm whole milk, active dry yeast, and one tablespoon of granulated sugar. Allow the mixture to rest for approximately five minutes, or until a foamy layer develops on the surface.
02 - Into the activated yeast mixture, incorporate the remaining granulated sugar, melted unsalted butter, large eggs, and salt. Mix thoroughly to combine all wet ingredients. Gradually introduce the all-purpose flour, stirring until a soft, pliable dough begins to form.
03 - Transfer the dough to a lightly floured work surface. Knead by hand for five to seven minutes until the dough becomes smooth and elastic. Alternatively, utilize a stand mixer fitted with a dough hook attachment, kneading until the desired consistency is achieved.
04 - Place the kneaded dough into a lightly greased bowl. Cover the bowl securely and allow the dough to undergo its initial rise in a warm environment for one hour, or until its volume has visibly doubled.
05 - On a lightly floured surface, use a rolling pin to carefully shape the risen dough into a substantial rectangle, approximately 16 inches by 12 inches.
06 - Evenly spread the softened unsalted butter across the entire surface of the rolled dough. Subsequently, sprinkle the packed light brown sugar and ground cinnamon over the butter layer, ensuring uniform coverage.
07 - Commence rolling the dough tightly from each of the longer sides towards the center, continuing until both rolled edges meet. Using a sharp chef's knife or a piece of dental floss, carefully slice the formed log into twelve equal pieces.
08 - Gently pinch the bottom of each individual roll to sculpt a distinct heart shape. Arrange the shaped rolls on a parchment paper-lined baking tray, ensuring adequate spacing between each piece to allow for expansion.
09 - Cover the arranged rolls and allow them to undergo a second, shorter rise for thirty minutes. Concurrently, preheat your oven to 350°F.
10 - Bake the cinnamon rolls in the preheated oven for eighteen to twenty-two minutes, or until they achieve a beautiful golden-brown hue and are cooked through.
11 - While the rolls are baking, combine the softened cream cheese and unsalted butter in a medium bowl. Beat until the mixture is smooth and creamy. Gradually incorporate the sifted powdered sugar and vanilla extract, mixing until well blended. Add milk, one tablespoon at a time, until the icing reaches your desired spreading consistency.
12 - Once the rolls are removed from the oven and slightly cooled but still warm, generously spread the prepared cream cheese icing over them. Serve immediately for optimal enjoyment.
# Expert Tips:
01 -
- These aren't just any cinnamon rolls; their charming heart shape makes them perfect for sharing a little extra love.
- The dough is incredibly soft and forgiving, even for a beginner baker, leading to beautifully tender rolls every time.
02 -
- The temperature of your milk for the yeast is crucial; too hot, and you'll kill the yeast; too cold, and it won't activate.
- Don't over-flour your surface when kneading, as this can lead to dry, tough rolls instead of light, fluffy ones.
03 -
- Achieve perfectly softened butter by cutting it into small pieces and letting it sit at room temperature for about 15-20 minutes.
- When shaping the hearts, be gentle but firm; a good pinch at the bottom ensures they hold their shape beautifully during baking.