I really do heart them. So I made some in mini heart-shaped pans I bought from eBay (I bought six small ones).
The story goes: I saw MJs heart shaped chocolate cups she had bought from the shops and wanted to recreate these at home. I did for a chocolate mousse but one use for things as adorable as these is a waste. When I had some left over cinnamon rolls, I thought I’d make individual servings using my heart pans – and they turned out so adorable.
For those who celebrate Mother’s day, you could perhaps try doing this (just get your order in time if you don’t have any😉 ). I’m a huge fan of cinnamon – so to give you any review on this recipe would be very biased. I probably also upped the amount of cinnamon in the recipe (but the original is below) and I added a very small pinch to the actual dough (because I can eat the stuff in teaspoons😛 ).
With Autumn in full swing these buns are perfect served warm for breakkie – perhaps with a hot cuppa, too
Yields: ~21 rolls
4 cups plain flour
1/2 cup sugar
3 tsps instant dry yeast
1/3 cup melted butter
3/4 cup milk, warmed
1/4 tsp ground cinnamon (optional)
1 tsp salt
1/4 cup butter (can use upto 1/3)
1 cup brown sugar, fairly packed
3 tbs ground cinnamon
1/2 pack Philly cream cheese
1/4 cup butter, at room temperature
1 1/4 cup powdered sugar, sifted (pure icing sugar, icing mixture’s worked fine with me before)
1/2 tsp vanilla extract/essence
Mix dry ingredients in a bowl and gradually add wet ingredients to form a soft, somewhat sticky dough.
Leave in a warm place until the dough doubles in size.
Meanwhile prepare the filling by beating the butter until creamy. Add in the brown sugar and cinnamon and mix until well combined.
Preheat your oven to 190 degrees celsius.
Punch and roll until about half a centimetre thick – keeping sure the bench is well floured and the dough is not sticking to it.
Spread cinnamon mixture over the dough and roll up lengthwise.
Cut into 2cm pieces, cleaning your knife as you go so it doesn’t stick.
Place rolls into pans and leave for another 1/2 hour to rise (I skipped this step because I wanted to eat them already and it turned out fine).
Bake rolls for 10-15 minutes until golden brown (and slightly browning at the edges).
Meanwhile make the icing by beating together with an electric mixer until smooth (gradually adding in the sugar).
Drizzle frosting when rolls are warm, and serve!