Ingredients
For the Dough
4 cups (500 g) all-purpose flour
2¼ teaspoons (7 g) active dry yeast
½ cup (100 g) granulated sugar
1 cup (240 ml) warm whole milk
1 large egg, room temperature
¼ cup (60 g) unsalted butter, melted
1 teaspoon vanilla extract
½ teaspoon salt
For the Cinnamon Filling
½ cup (100 g) packed light brown sugar
2 tablespoons ground cinnamon
¼ cup (60 g) unsalted butter, softened
½ teaspoon vanilla extract
Pinch of salt
For the Creamy Icing
4 oz (115 g) cream cheese, softened
2 tablespoons unsalted butter, softened
1 cup (120 g) powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons milk, as needed
Pinch of salt
Optional
½ cup chopped pecans or walnuts
Extra cinnamon for sprinkling
A little melted butter for brushing after baking
👩🍳 Instructions
- Activate the Yeast
Warm the milk until it is comfortably warm to the touch, but not hot.
Pour the warm milk into a large mixing bowl. Add the yeast and 1 tablespoon of the sugar. Stir gently and let it sit for about 5–10 minutes.
The mixture should become slightly foamy. This indicates that the yeast is active. - Make the Dough
Add the remaining sugar, melted butter, egg, vanilla extract, and salt.
Mix until combined.
Gradually add the flour, about 1 cup at a time, mixing after each addition. Continue until a soft dough forms.
The dough should be soft and slightly tacky but should not be extremely sticky. - Knead the Dough
Transfer the dough onto a lightly floured surface.
Knead for approximately 8–10 minutes, until the dough becomes smooth, elastic, and soft.
You can also use a stand mixer fitted with a dough hook and knead on low-medium speed for about 6–8 minutes.
Place the dough into a lightly greased bowl and turn it once so the surface is lightly coated with oil or butter.
Cover with plastic wrap or a clean kitchen towel.
Let it rise in a warm place for approximately 1–1½ hours, or until doubled in size.
🍂 4. Prepare the Cinnamon Filling
While the dough is rising, prepare the filling.
In a small bowl, combine the brown sugar, cinnamon, vanilla, and a pinch of salt.
Keep the softened butter ready for spreading.
For an extra-rich filling, you can mix the softened butter directly with the cinnamon-sugar mixture to create a spreadable paste.
🧈 5. Roll Out the Dough
Once the dough has doubled in size, gently punch it down to release excess air.
Place it on a lightly floured work surface.
Roll the dough into a large rectangle, approximately ¼ inch (6 mm) thick.
Try to keep the edges relatively straight so the finished rolls are evenly sized.
Spread the softened butter evenly over the entire surface.
Sprinkle the cinnamon and brown sugar mixture evenly over the butter.
If using nuts, scatter the chopped pecans or walnuts over the filling.
❤️ 6. Create the Heart Shapes
Starting from one long side, roll the dough tightly into a log.
Instead of cutting the rolls normally, use a sharp knife to cut the log into approximately 10–12 equal pieces.
For each piece, gently shape it into a heart:
Place the cut piece upright.
Use your fingers to separate the upper edges slightly.
Pinch the bottom point gently.
Shape the top into two rounded sections.
Make sure the cinnamon spiral remains visible.
Place each heart-shaped roll onto a parchment-lined baking pan, leaving enough space between them for rising.
⏳ 7. Second Rise
Cover the baking pan loosely with a clean kitchen towel.
Let the rolls rest for approximately 30–45 minutes.
They should become noticeably puffier.
This second rise helps create soft, fluffy cinnamon rolls instead of dense ones.
🔥 8. Bake
Preheat your oven to 350°F (175°C).
Bake the cinnamon rolls for approximately 20–25 minutes, or until the tops are beautifully golden brown and the centers are fully baked.
Do not overbake them, because this can make the rolls dry.
For an especially soft finish, brush the hot rolls lightly with a little melted butter immediately after removing them from the oven.
🤍 9. Make the Creamy Icing
While the rolls are baking, prepare the icing.
Beat the softened cream cheese and butter together until smooth and creamy.
Add the powdered sugar gradually.
Add the vanilla extract and a pinch of salt.
Mix until smooth.
Add milk, 1 tablespoon at a time, until the icing reaches your preferred consistency.
For a thicker icing, use less milk.
For a thinner drizzle, add a little more milk.
✨ 10. Finish the Cinnamon Rolls
Allow the rolls to cool for approximately 5–10 minutes after baking.
Spread or drizzle the creamy icing generously over the warm cinnamon rolls.
The warmth of the rolls will gently soften the icing and allow it to flow into the cinnamon swirls.
For an extra beautiful presentation, sprinkle a tiny amount of cinnamon or finely chopped pecans over the top.
Serve warm and enjoy! 🤎