I’m not usually one to celebrate consumer targeted Hallmark holidays that cater to corporate America (who am I kidding? That pretty much sums up all of our holidays), but Valentine’s day is a really great excuse to eat a ton of sugar and not feel bad about it.
I know what you must be thinking, this Brianna girl is such a Negative Nancy! Maybe so, but why spend hundreds of dollars on jewelry and chocolate and cliche red roses just because some big box store told you to? Why not profess your love on the daily and show your significant other that you fully appreciate them every day of the year?
Anywhoosies, if you are going to celebrate Valentine’s day this year, I would take the edible route to another level and make these super cute heart shaped cinnamon rolls. What could be more romantic than cinnamon, sugar and butter rolled up into a soft, delectable dough and smothered with cream cheese frosting? Nothing.
Valentine’s Cinnamon Rolls
For the Dough:
1 cup whole milk
1/4 ounce active dry yeast (1 package)
2 tablespoons + 1 3/4 teaspoons warm water (100º-110º)
2 tablespoons + 1 3/4 teaspoons coconut oil, melted
1 1/2 teaspoons baking powder
1 teaspoon salt
1 egg yolk
3 1/2 cups flour, divided
For the Filling:
3 tablespoons butter, softened
1/4 cup raw cane sugar
3 teaspoons cinnamon
For the Icing:
4 ounces whipped cream cheese, room temp
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla bean paste (optional)
Activate the yeast by mixing it into the warm water and letting it sit for 10 minutes. Heat the milk to about 110º, be careful not to over heat, we don’t want to kill the yeast.
In the bowl of a stand mixer fitted with a paddle attachment, combine the yeast mixture, warm milk, coconut oil, baking powder, salt, egg yolk and 2 cups of flour. Mix on medium-low speed until everything comes together. Slowly add in the remaining flower, 1/2 cup at a time, until completely combined then turn up the speed to medium and mix until the dough is smooth and you can pull a window, about 5 minutes.
Place the dough in a lightly oiled bowl, cover and let sit until it has doubled in size, about 1 hour. Mix together the cinnamon and sugar and set aside.
Turn the dough out onto a floured surface and roll into the shape of a rectangle. Spread the softened butter onto the dough then sprinkle with the cinnamon sugar mix. Roll each long end of the dough in towards the middle. Cut the log into your desired size rolls (mine were about 1 1/2 inches each for a total of 8 rolls) and place on a sheet pan with parchment paper. Cover with plastic wrap and let sit in the fridge over night.
The next morning, preheat your oven to 350º and remove the rolls from the fridge. Let the rolls rise at room temperature, covered, for 45 minutes to 1 hour. Remove the plastic wrap and bake until golden brown, about 25 minutes.
While rolls are baking, make the cream cheese icing by mixing together the cream cheese, powdered sugar, milk and vanilla bean paste. Use a piping bag to drizzle the rolls with icing as soon as they come out of the oven.
Enjoy these heart shaped cinnamon rolls with your lover or simply eat them all yourself. No judgement.