Name: CINNAMON ROLL HEART BREAD
Prep time: 30 min
Ingredients: 530 gm all-purpose flour; 300 ml milk; 1 large egg; 120 gm sugar; 90 gm butter; 20 gm instant yeast; 130 gm unsalted butter; 200 gm dark brown sugar; 30 gm cinnamon powder; 200 gm cream cheese; 150 ml heavy cream; 1 tsp vanilla extract; 50 gm powdered sugar

Before starting my heart bread series; while I was drafting countless different flavours and different designed desserts, my first stop had to be cinnamon rolls. And from the countless recipes you have probably tried; a good simple cinnamon recipe is always a win. When normally baked in a square, round or tray-ish pan still, cinnamon rolls are a delight but; in a heart-shaped pan they mould into a beautiful heart-shaped bread; just look at it!

It’s not just the shape, but also the slightly tall layered bread rolled rugelach or croissant style; drizzled with whipped cheese cream. To be honest, besides the taste, it was the thought, and design that counted for this recipe. and as a self-proclaimed patissier, I not only aim to wow your taste buds I also aim to indulge the eyes, haha. However, please note that this cinnamon roll heart bread is not all looks; it has depth. It is Made with soft milk dough and drizzled with creamy whipped cheese cream; this bread is a delight to indulge in.

Although heart-shaped desserts are a thing of the past, only brought up during Valentine’s this cinnamon roll heart bread, should and can be made for any occasion including breakfast or even when you aim to indulge in it alone.

Ingredients For Cinnamon Roll Heart Bread

For the dough

All-purpose flour
Whole milk
Butter
Instant yeast
Granulated sugar
Eggs

Cinnamon Filling

Unsalted butter
Brown sugar
Cinnamon powder

Whipped Cream Cheese

Heavy whipping cream
Cream Cheese
Vanilla extract
Powdered sugar.

How to make Cinnamon Roll Heart Cake

Make the dough

With a stand mixer; In a bowl of a stand mixer, add milk, eggs, sugar and instant yeast powder. Then add all-purpose flour and start kneading on medium speed for up to 10 minutes. Afterwards, add room-temperature butter and knead for 8 minutes to a soft milk dough.

Hand kneading; ( without a stand mixer). Pour flour onto a clean smooth surface. Make a hill with the flour then make a parting space in the middle to resemble a valley. In the middle add the eggs, milk, sugar and yeast. Then stir it with a spoon to mix the yeast with the wet ingredients, then slowly start kneading with your hand mixing the flour with the wet ingredients for about 12 minutes. Afterwards, add cubed butter and knead more for 10 minutes.

Cover the dough with cling film and let it sit at room temperature for up to one hour or until the dough puffs and doubles in volume. Preferably refrigerate the dough overnight and work it the next day. I recommend refrigerating the dough and working it the next day since it’s a soft milk dough and it will be easier to roll it when cold. However, in haste instances, keep it at room temperature for about one hour then roll it on a generously floured surface to avoid sticking.

Make the cinnamon filling

To make the filling; mix cinnamon, sugar and butter to a smooth paste. Consequently, you can spread butter on the rolled-out dough and sprinkle it with cinnamon sugar.

Roll and shape

When the dough had doubled in size; roll it into a sheet. Spread the cinnamon filling then fold the sheet to make a long rectangle. Using a pizza cutter, cut diagonally on each rectangle into small triangle shapes.

Roll each piece starting from the wide base towards the tips. Place in a parchment-lined heart-shaped pan. Cover with a wet towel and let the dough sit for 20-30 minutes.

Bake for 25 minutes until golden brown on the top part. Set it aside to cool slightly before drizzling the whipped cheese cream.

Make The Whipped Cream Cheese

This is my go-to frosting for cinnamon rolls, it’s less buttery, creamy, easy to make and so delicious.

In a medium-sized mixing bowl, add heavy cream, powdered sugar for sweetening, vanilla extract and room-temperature cream cheese. Whip on medium speed until slightly thick. Pour on slightly cooled cinnamon rolls.

Can I flavour my Whipped Cream Cheese differently?

A tablespoon of instant coffee powder for whipped coffee cream cheese like I did with my coffee cinnamon rolls. Matcha powder for matcha cream cheese, crushed ores or biscoff, chocolate; whichever you prefer.

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CINNAMON ROLL HEART BREAD

Recipe by WinnieCourse: Dessert, BreakfastDifficulty: Easy

Servings

servings

Prep time

minutes

Resting Time

Baking time

minutes

Ingredients

For the dough
530 gm all-purpose flour
300 ml milk
1 large egg
120 gm sugar
90 gm butter
20 gm instant yeast
Cinnamon filling
130 gm unsalted butter
200 gm dark brown sugar
30 gm cinnamon powder
Whipped Cream Cheese
200 gm cream cheese
150 ml heavy cream
1 tsp vanilla extract
50 gm powdered sugar

Directions

In a bowl of a stand mixer, mix milk, egg, and sugar. Add the instant yeast and flour and start kneading on medium speed for up to 10 minutes.
Afterwards, add in room temperature butter and knead for another 8-9 minutes.
Transfer the dough into a bowl, greased with oil to prevent it from sticking when it puffs up. Cover with cling film and let it sit at room temperature for about 1 hour or until triple in size or refrigerate overnight.
To make the filling. Mix cinnamon, butter and sugar into a paste.
Roll out the dough on a generously floured surface then spread with cinnamon filling. Fold into half into a long rectangle. Then cut into small triangles like you would croissants ( refer to the pictures above)
Layer into a heart-shaped baking pan; cover and let it sit again for another 20 minutes.
Brush with egg for a nice golden top. Afterwards, bake in a preheated oven for up to 30 minutes or until golden brown at the top.
To make the whipped cheese cream; add cream cheese, room temp heavy cream, vanilla extract, and powdered sugar and whip on medium speed using a hand mixer until thick.
Serve with cinnamon rolls.