Heart-Shaped Cinnamon Rolls

Heart-Shaped Cinnamon Rolls
Yields 8
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Prep Time
1 hr 40 min
Cook Time
20 min
Prep Time
1 hr 40 min
Cook Time
20 min
For The Yeast Starter
  1. 100 ml warm water
  2. 1 tsp caster sugar
  3. 1 tbsp dried yeast
For The Dough
  1. 100 ml milk
  2. 50 g softened butter
  3. 1 egg
  4. 2 tsp vanilla extract
  5. 5 tbsp caster sugar
  6. 1/2 tsp salt
  7. 2 tbsp olive oil
  8. ~500 g plain flour
For The Filling
  1. 3 tbsp (~45g) softened butter
  2. 1 tbsp ground cinnamon
  3. 3 tbsp granulated sugar
  4. ~
  5. egg for brushing
  1. In a large jug, mix together 100 ml water, sugar and dried yeast. Cover, set aside for 10 minutes, then whisk again.
  2. In a mixing bowl, combine all ingredients for the dough except for the flour.
  3. Stir in the yeast starter.
  4. Gradually add the flour. Knead an elastic, non-sticky dough. It will take ~10 minutes. Cover with a wet kitchen towel. Keep in a warm place for about 1 hour.
  5. Cut the dough in 8 even pieces. Roll each peach into ~5 mm thick circle. Cover with a wet kitchen towel and let to rise ~10 minutes.
  6. Mix together butter, ground cinnamon and sugar.
  7. Spread over the dough. Roll the dough, fold up and make a deep cup along the bend. Turn round each side to make a heart-shaped roll.
  8. Place the rolls on a baking tray with a greased parchment, leaving some space between them. Let to rest for ~5 minutes covered with a wet towel.
  9. Beat the egg in a separate bowl, brush the top of the rolls.
  10. Bake for ~20 minutes in a preheated to 180C oven.
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