Heart Shaped Cinnamon Rolls (From Scratch) For Valentine’s Day!
Everyone in my family loves Cinnamon Rolls! I got the idea for making them into heart shapes from Pillsbury but I like to make homemade cinnamon rolls from scratch. These were basically just as easy to make into the heart shaped form as regular cinnamon rolls. The only difference is you roll the dough towards the center instead of just rolling it all the way up & then after you cut it you pinch the bottom of the roll to make it heart shaped.
I have so many recipes for cinnamon rolls but for this one I used my sisters recipe, which I love because it calls for water instead of milk since I don’t always have milk on hand. I cut the original recipe in half so the recipe below makes 12 Heart Shaped Cinnamon Rolls. If you need to make a bigger batch just double the recipe.
You roll the dough into a 8″x12″ rectangle.
Then you roll the dough into the center from both ends to form a 12″ log. Cut into 3/4″-1″ slices & place on a greased cookie sheet. Pinch the bottom of each roll to form the heart shape.
I drizzled some frosting on top using powdered sugar, a little butter, vanilla, & heavy whipping cream (you can also use milk). The frosting is optional but I like the sweetness it adds. These actually reminded me of Pillsbury Cinnamon Rolls only they taste even better because they are homemade.
- ½ cup warm water
- 1⅛ teaspoon active dry yeast
- 2 cups all purpose flour
- 2 tablespoons + 2 teaspoons vegetable oil
- 1 large egg
- ½ teaspoon salt
- 2 tablespoons sugar
- 2 tablespoons sugar
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- -ICING (optional)-
- ½ cup powdered sugar (maybe a little more)
- 1 tablespoon salted butter, melted
- ¼ teaspoon vanilla extract
- 1-2 tablespoons heavy whipping cream (or milk)
- Use your preferred dough kneading method (bread machine, stand mixer, or by hand). I use a bread machine to knead the dough.
- First add warm water & yeast, then add in the rest of the ingredients. Start dough kneading. If the mixture is too dry add in a little extra water. If the dough is too wet add in more flour until a slightly sticky dough ball forms. Kneading about 7-10 min.
- Cover & let dough rise for 1 hour or until double in size.
- Punch dough down. Roll out dough on a lightly floured surface. (I use a rolling pin). Roll to form a 8"x12" rectangle.
- Sprinkle the cinnamon/sugar filling over the top of dough.
- Roll the end of the dough into the center from both ends.
- Cut into about 12 rolls. (I cut ¾"-1" slices of dough). Place on a greased cookie sheet, then pinch the ends to form the heart. Space them out about 2 inch apart on cookie sheet.
- Let rise 30 minutes.
- Preheat oven to 350 degrees. Bake 18-20 min. or until the edges are turning golden brown & the bottoms.
- Mix up the icing, adding more powdered sugar or cream if needed to get a thin enough consistency to pour onto top of cinnamon rolls. Spoon the icing over cinnamon rolls & serve warm.