Delicious cinnamon rolls in heart shapes. They are easy to make especially if you have a bread machine. It’s a perfect treat for your family or guests in the morning. These are absolutely perfect cinnamon rolls, very rich and delicious. When baking kitchen smells like a bakery and I’m sure that everyone will be waiting to taste.
- 1 1/3 cup lukewarm water
- 115 g butter, cut into small chunks
- 5 tbsp sugar
- 1 egg
- 1 tsp salt
- 3 cups regular flour
- 1.5 cups bread flour
- ¼ cup powdered milk (note: If you don’t have powdered milk, you can sub 1 cup of the warm water for 1 cup of warm milk.)
- 1 tbsp dry-active yeast
- 1 cup brown sugar, packed (plain white sugar works as well)
- 1 1/2 tbsp ground cinnamon
- 115 g butter, softened
- Place the ingredients for the dough in your bread machine in the order listed.
- Run your machine on a dough cycle. (Mine takes around 1 hour and 30 minutes.)
- After dough is done, take it out and split the dough into two mounds.
- On a lightly floured surface, roll one mound of your dough out into some sort of a rectangle. It doesn’t need to be perfect. To get it flattened out,it might take a few minutes of working with it but it will get there.
- Brush surface of dough with melted butter then sprinkle cinnamon sugar mixture evenly over the dough. Gently press the sugar down into the dough with the palm of your hand.
- Spread half of the filling out on the dough making sure to cover as much surface with the filling as you can.
- Starting at one of the short ends of your rectangle of dough, roll it up till the middle. Then roll the other end making two equal coils.
- Brush the outside of your rolled dough with melted butter.
- Starting at one end, slice the dough into about 2.5 cm pieces. Pull middle of strip down to make a point, forming heart shape; pinch point.
- Place hearts on greased cookie sheet. Spread them apart on the sheet.
- Repeat the steps above with the second mound of dough.
- Cover assembled dough with a lightweight hand towel and let rise for 25-30 minutes.
- Bake at 175°C for 17 minutes or until lightly brown on top. Tap the middle of the roll to see if it bounces back. If it does, it’s probably done!
Recipe adopted from Thriving home blog.