Ingredients
For the Dough:
3 cups (375g) all-purpose flour
¼ cup (50g) granulated sugar
2¼ tsp (7g) instant yeast
1 tsp salt
1 cup (240ml) warm milk (about 110°F / 43°C)
¼ cup (56g) unsalted butter, melted and cooled
1 large egg, room temperature
For the Filling:
½ cup (100g) packed brown sugar
1½ tbsp ground cinnamon
¼ cup (56g) unsalted butter, very soft but not melted
For the Cream Cheese Icing:
4 oz (115g) cream cheese, softened
¼ cup (56g) unsalted butter, softened
1 cup (120g) powdered sugar
½ tsp vanilla extract
1–2 tbsp milk, as needed
👩🍳 Instructions
- Activate the Yeast
In a small bowl, combine the warm milk, 1 tablespoon of the granulated sugar, and instant yeast. Stir gently and let it sit for 5–10 minutes, until the mixture becomes foamy. - Make the Dough
In a large mixing bowl, whisk together the flour, remaining granulated sugar, and salt. Add the melted and cooled butter, egg, and foamy yeast mixture. Mix until a soft dough forms. - Knead & Let It Rise
Transfer the dough to a lightly floured surface and knead for 8–10 minutes, until smooth and elastic.
Place the dough in a lightly greased bowl. Cover with a clean towel and let it rise in a warm, draft-free place for about 1 hour, or until doubled in size. - Roll Out the Dough
Once the dough has risen, gently punch it down. Roll it out on a lightly floured surface into a large rectangle, approximately 12 × 18 inches. - Add the Cinnamon Filling
Spread the very soft butter evenly over the entire surface of the dough.
In a small bowl, mix the brown sugar and ground cinnamon together. Sprinkle the mixture evenly over the buttered dough. - Create the Heart Shape ❤️
Starting from both of the long edges, tightly roll the dough toward the center. The two rolls should meet in the middle.
Gently press the two rolls together.
Using a sharp knife or dental floss, cut the dough into 9 equal pieces, about 1½ inches thick. - Arrange & Proof Again
Grease a heart-shaped baking pan with butter or cooking spray.
Arrange the 9 cinnamon roll pieces inside the pan so they form a heart shape.
Cover and let them rise again for 20–30 minutes, until puffy. - Prepare the Steamer
Place about 1–2 inches of water in a large pot.
Put a steamer rack or small heat-proof ring inside the pot to keep the heart-shaped pan elevated above the water.
Bring the water to a gentle simmer. - Steam the Cinnamon Rolls
Cover the heart-shaped pan with aluminum foil to protect the rolls from condensation.
Carefully place the pan on the steamer rack.
Cover the large pot with a lid and steam over low-medium heat for 20–25 minutes, until the rolls are cooked through and fluffy.
🔥 Oven Option:
If you prefer baking, bake in a preheated oven at 350°F (175°C) for about 20 minutes, or until lightly golden and cooked through. - Make the Cream Cheese Icing
While the cinnamon rolls are cooking, beat the softened cream cheese and butter together until smooth and creamy.
Add the powdered sugar, vanilla extract, and 1 tablespoon of milk. Beat until fluffy.
Add more milk, 1 teaspoon at a time, until you reach a thick but pourable consistency. - Ice & Serve ❤️
Carefully remove the cinnamon rolls from the steamer and let them cool for about 5 minutes.
While they are still warm, generously drizzle the cream cheese icing over the top.
Pull apart the soft cinnamon rolls and enjoy immediately! 🤤❤️
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