How do you shape cinnamon rolls into a heart?

To shape cinnamon rolls into a heart, roll each long end of your dough strip toward the center until both sides meet in the middle. This creates a double swirl. Then slice into 1-inch pieces and arrange cut-side up. When baked, they puff up into a perfect heart shape.

Can I make heart-shaped cinnamon rolls ahead of time?

Yes, you can prepare the dough and shape the hearts the night before. Store them covered in the fridge, then let them come to room temperature for 30 minutes before baking. You can also freeze them before baking and bake straight from frozen with a few extra minutes.

What filling variations work best for cinnamon roll hearts?

You can experiment with dried fruits like cranberries or figs, swap pistachios for pecans, or even use chocolate chips and orange zest for a dessert-style version. Add cream cheese or Nutella for extra richness, or layer in fruit preserves for a gooey surprise.

How do I keep cinnamon rolls soft after baking?

To keep cinnamon rolls soft, store them in an airtight container with a piece of bread or slightly damp paper towel to maintain moisture. Reheat gently in the oven at 300°F for 5–7 minutes or microwave for 15–20 seconds before serving.

Heart-Shaped Cinnamon Rolls – 5-Star Romantic Treat

Name: Heart-Shaped Cinnamon Rolls That Taste Like Love from Scratch
Prep time: 45 min
Cook time: 25 min
Total time: PT-491964H25M34S
Cuisine: American-Mexican fusion
Ingredients: 2 cups milk; 1 stick unsalted butter; 1/2 cup sugar; 2 packets active dry yeast (4 1/2 teaspoons); 5 cups all-purpose flour; 1 teaspoon salt; 1 teaspoon cinnamon; 1 stick unsalted butter (room temperature); 1/2 cup sugar; 1 tablespoon cinnamon; 1 tablespoon orange zest; 6 tablespoons brown sugar; 3/4 cup dried cherries (rehydrated in a cup of cherry juice); 1/2 cup coarsely chopped pistachios; 2 cups powdered sugar; 5 tablespoons reserved cherry juice

Description

Homemade heart-shaped cinnamon rolls filled with cherry, orange zest, and pistachios. Topped with cherry glaze, perfect for special mornings.

Ingredients

2 cups milk

1 stick unsalted butter

1/2 cup sugar

2 packets active dry yeast (4 1/2 teaspoons)

5 cups all-purpose flour

1 teaspoon salt

1 teaspoon cinnamon

Filling:

1 stick unsalted butter (room temperature)

1/2 cup sugar

1 tablespoon cinnamon

1 tablespoon orange zest

6 tablespoons brown sugar

3/4 cup dried cherries (rehydrated in a cup of cherry juice)

1/2 cup coarsely chopped pistachios

Glaze:

2 cups powdered sugar

5 tablespoons reserved cherry juice

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Instructions

1. In a saucepan over medium-low heat, warm milk, butter, and sugar until butter is melted and mixture reaches 105°F. Do not boil.

2. Pour mixture into a stand mixer bowl. Sprinkle yeast over top. Let sit for 6 minutes to activate.

3. Whisk together flour, salt, and cinnamon. Add dry mixture to the bowl.

4. Using the dough hook, knead on medium speed for 7 minutes or until dough is smooth.

5. Scrape down the bowl, cover, and let rise in a warm area for 1 to 2 hours, or until doubled in size.

6. Punch down the dough. Cover and refrigerate overnight.

7. Roll dough out on a floured surface to a 14×18 inch rectangle.

8. Grease two 9×13 baking dishes with butter and lightly dust with sugar.

9. Mix filling ingredients in a bowl. Rehydrate cherries in simmering cherry juice. Drain and reserve juice.

10. Spread butter mixture over dough. Top with cherries and pistachios.

11. Slice dough lengthwise into two strips. Roll each end of each strip toward the center to form hearts.

12. Slice into 1-inch pieces. Arrange in pans. Let rest for 30 minutes.

13. Bake at 375°F for 25 minutes until golden.

14. Mix powdered sugar and reserved cherry juice into glaze. Drizzle over warm rolls.

15. Garnish with orange zest, pistachios, or freeze-dried strawberries (optional).

Notes

These rolls can be prepped and shaped the night before. Store unbaked hearts in the fridge or freeze for later. Swap cherries for cranberries or pistachios for pecans to make it your own.