Cinnamon Bun Hearts

I took my favourite small batch cinnamon roll recipe turned into a little somethin’, somethin’ festive for Valentine’s Day…

Truth be told, I wasn’t sure if the shape was going to hold and I am so happy that it did because I am kind of in love with how cute they are.

Sending you all a virtual Valentine.

Happy baking lovelies.

Cinnamon Bun Hearts

Makes: 12 Cinnamon Bun Hearts

Things you need…

1 pckg dry instant yeast
1/2 cup whole milk
1/3 cup granulated sugar
1 egg, room temp
1/4 cup butter, room temp
2 1/4 cups all purpose flour
1/4 tsp cinnamon
1/4 tsp salt

Brown Sugar Filling
1/2 cup butter, softened
3/4 cup dark brown sugar
2 tbsp all purpose flour
1/2 tbsp cinnamon
1/2 tsp vanilla

Vanilla Glaze
1 1/2 cups icing sugar
1 tbsp maple syrup or honey
3-4 tbsp milk
1/2 tsp vanilla

How to make…

In the bowl of a stand mixer fitted with the dough hook add your yeast and a couple tsp of the sugar. Pour the warmed milk over the yeast and sugar and lightly whisk to combine. Allow your yeast to sit in the warm milk like this for 5-10 minutes to proof. When you come back to your yeast after 5-10 minutes it should be frothy – this indicates that your yeast is active and good to go. If you come back and your yeast hasn’t gotten frothy or foamed up, discard the contents in your bowl and start over with new fresh packages of yeast and proof again using the same technique.

Once you have proofed your yeast, add the remaining sugar to the mixture as well as the softened butter and turn your mixer onto low to begin combining the ingredients. Mix for a minute or so until the softened butter is broken up into chunks. Add your beaten egg and allow to mix until combined. Whisk together flour, cinnamon and salt. Slowly begin to add your flour mixture 1/2 cup at a time allow the flour to incorporate slightly before each addition.

Once you have added all of your flour, turn your mixer onto medium speed and allow it to mix the dough until a large smooth mass forms. The dough should be soft and a bit sticky, but not so wet that it is sticking to the sides of the bowl. If you find that your dough is sticking to the sides of your bowl, add a bit more flour 1 tbsp at a time until it comes away from the sides of the bowl. Allow to turn on medium speed for 5 minutes.

Remove dough from bowl – it should be smooth and elastic. Knead with your hands for an additional 2 minutes on a lightly floured surface. Next, place your dough into a large greased bowl, lightly grease the top of your dough and cover with a dry tea towel. Set your dough aside to rise in a warm place for 1 to 1 1/2 hours or until doubled in size.

Brown Sugar Filling
In a small mixing bowl beat together butter, brown sugar, cinnamon and vanilla until fluffy. Add flour and beat until combined.

Assembly
Once your cinnamon bun dough has risen, punch dough down and turn out onto a lightly floured surface. Roll out into a rectangle that is 1/4 inch thick.

Spread brown sugar filling out across the dough, leaving a 1 inch border at the bottom. Sprinkle the toasted pecans (if using) across the surface of the dough evenly and gently press down into the sugar filling.

Starting at one of the long edges, begin to roll dough up jelly-roll style, but stop when you have rolled it half way. Then, start on the other unrolled size and roll it up jelly roll style to meet the other roll. So now you will have two rolls meeting in the middle.

Cut into 12 even 1 inch rolls. Place rolls onto your parchment lined baking sheet. Use your fingers to gently mold each of the rolls into more pronounced heart shapes. (I pinched mine at the bottom to form a V and fanned each of the heart wings out just slightly.) Once they are all the shape you are happy with, place a tea towel on top and allow them to rise again in a warm place for another 30 minutes.

While your rolls are rising, preheat your oven to 350 degrees. Once risen, brush the outside of the rolls with egg wash, (1 egg beaten) and sprinkle with granulated sugar. Bake for 20-25 minutes or until golden. Remove from oven and allow to cool 5 minutes before glazing.

While your buns are cooling, prepare your glaze. In a medium bowl, whisk together powdered sugar, espresso powder, vanilla and 3 tbsp of milk. If your glaze is too thick, add another 1 tbsp of milk.