![❤️ Heart-Shaped Buttermilk Cinnamon Rolls! These would be lovely for Mother’s Day. I have always wanted to make heart-shaped cinnamon rolls after seeing zoebakes do them every year and decided to try it out with my Buttermilk Cinnamon Rolls from #100MorningTreats. I have been so inspired by violetcakeslondon ‘s beautiful floral cake arrangements, and went for it here, along with a dusting of freeze-dried fruit powder.
To make: I baked twelve cinnamon rolls in a 10 in [25 cm] heart-shaped aluminum cake pan. I did my usual trick of lightly coating the cinnamon rolls with a small amount of cream cheese icing so they stay soft, but then let the rolls cool to room temperature. I then coated the top with the rest of the icing, and decorated with organic rose petals (make sure any flowers you are using are safe to use). I then dusted plum powder from soschefs gently over the rolls.
⭐️ The buttermilk cinnamon roll recipe is linked in my profile!](https://www.thevanillabeanblog.com/wp-content/uploads/sb-instagram-feed-images/346830630_207059265431232_358358793823430882_nfull.jpg)
We are very close to the release of my new cookbook, 100 Morning Treats, so in honor of that I am sharing a recipe from its pages: Creamy Jammy Coffee Cakes. This recipe is one of my favorites from the book (#28 out of 100, and can be found on page 91 and below). You can pre-order the book here, and it will be arriving May 9th!
I wrote this book, 100 Morning Treats, to celebrate the morning hours and to represent the baked goods and pastries I developed while working in coffee shops and in my home. The recipes are a result of nearly three decades of baking, and include muffins, rolls, scones, quick breads, Bundt cakes, coffee cakes, some savory items, and so much more. My hope is that this book brings you some joy in your kitchens in the years to come.
But back to the Jammy Cakes – I’m not going to lie; cream cheese swirl is what I’ll pick in a bakery case lineup any day. There is a layer of cake, then cream cheese, tart jam (or lemon curd), and streusel topping in every perfect bite. I like to eat them just barely warm, but they are great the next day too. One of my favorite things about this recipe is the streusel topping is made from the dry cake base, which cuts down on extra bowls and time preparing them.
To make them, you’ll need eight 4-inch springform cake pans, 4-inch cake pans, or jumbo muffin pans.
More Coffee Cake Recipes:
Creamy Jammy Coffee Cakes
Ingredients
Cake
- 3/4 cup [180 g] sour cream, at room temperature
- 1/4 cup [60 g] buttermilk, at room temperature
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 2 1/4 cups [320 g] all-purpose flour
- 1 cup [200 g] granulated sugar
- 12 tablespoons [1 1/2 sticks or 170 g] unsalted butter, cut into 1 in [2.5 cm] pieces, at room temperature
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup [225 g] jam or lemon curd
Cream Cheese Filling
- 8 ounces [227 g] cream cheese, at room temperature
- 1/4 cup [50 g] granulated sugar
- 1 large egg, at room temperature
Instructions
For the Cake
- Position an oven rack in the middle of the oven and preheat the oven to 350F [180C]. Grease eight 4 in [10 cm] cake pans or springform pans, and line the bottoms with parchment paper. Or prepare a jumbo muffin pan or ramekins (see note).
- In a medium bowl or liquid measuring cup, whisk together the sour cream, buttermilk, egg, and vanilla.
- In the bowl of a stand mixer fitted with a paddle, combine the flour and granulated sugar on low speed. Add the butter, one piece at a time, beating until the mixture resembles coarse sand. Remove 1 cup [130 g] of the mixture and set it aside in small bowl.
- With the mixer on low speed, beat in the baking powder, baking soda, and salt. Add the wet ingredients and mix until incorporated, about 30 seconds. Remove the bowl from the mixer. Scrape down the sides of the bowl and use a spatula to mix the batter a few more times. Divide the batter evenly among the prepared pans and smooth the tops with an offset spatula or the back of a spoon. Spread 2 tablespoons of jam evenly over the cake batter in each pan.
For the filling
- In the stand mixer bowl in which you mixed the cake batter, beat together the cream cheese and granulated sugar on low speed until smooth and creamy. Add the egg and mix until incorporated, scraping down the sides as needed. Divide the cream cheese mixture among the pans and smooth the tops with an offset spatula or the back of a spoon. Divide the reserved flour-butter mixture among the pans, sprinkling it evenly over the tops. Tap the pans gently on the counter twice to help get rid of any air bubbles.
- Place the cake pans on a large sheet pan and bake until golden brown and a wooden skewer or toothpick inserted into the center comes out with a few crumbs, rotating the pan halfway through baking, 26 to 32 minutes. Transfer the pans to a wire rack and let the cakes cool until barely warm or at room temperature.
- Remove the cakes from their pans and serve. Alternatively, the cakes can be covered in plastic wrap after cooling and stored in the refrigerator overnight.
13 Comments
Sabrina
Friday, June 2, 2023 at 5:09 pmoh how wonderful, both your cookbook and these coffee cakes, and lemon curd would be very nice when paired with a cream cheese filling for these, thank you!
Diane M.
Thursday, May 4, 2023 at 5:10 pmWow! These little cakelets are one of the best breakfast treats I’ve ever made. I love thé 4 inch size, perfect for a single serving. They are moist with an incredible texture and flavor. Thank you Sarah for sharing this recipe. I’m so excited for the publication of your new book.
Sarah Kieffer
Thursday, May 4, 2023 at 5:31 pmSo glad you liked them!
Bonnie
Saturday, April 29, 2023 at 6:25 amJust put these in the oven, half lemon curd and half strawberry! Thank you for sharing the recipe; my book is on its way! The mini pans are just so adorable!
Sarah Kieffer
Saturday, April 29, 2023 at 8:48 amYay, thanks for making them!
Emily
Thursday, April 27, 2023 at 12:59 pmCould you use a regular muffin pan?
Sarah Kieffer
Friday, May 5, 2023 at 9:27 amHi Emily – I haven’t tried them in a regular muffin pan. I think it would work just fine, but you will need to cut the baking time since they will be so much smaller.
Fran
Thursday, April 27, 2023 at 12:19 pmHow long will these keep? And they look delicious.
Sarah Kieffer
Friday, May 5, 2023 at 9:26 amHi Fran – They should keep for 2 to 3 days, refrigerated.
Allison
Thursday, April 27, 2023 at 11:30 amI’m excited to try this one! In the description of the recipe, it says it’s important to properly cream the butter and sugar together. But then the recipe does not give instructions for creaming the butter and sugar… Just mixing them to a course sand texture. After removing some for the topping, should I continue beating until it’s creamy?
Sarah Kieffer
Thursday, April 27, 2023 at 11:46 amHi Allison – Thanks for catching that! The butter and sugar are not creamed together – that somehow got copy and pasted from another recipe and is a mistake. I’ll fix it now.
Kim
Tuesday, April 25, 2023 at 11:42 amCan I bake this as one single larger cake? What size of pan would I need? Can’t wait for your new book! Thank you!
Sarah Kieffer
Tuesday, April 25, 2023 at 1:30 pmHi Kim – I haven’t tried this in a single layer cake. If I did, I would use a 9 x 13 in pan [23 by 33 cm], and it would need to bake longer. If you try it, let me know how it turns out. Thank you for the kind words and support!! xx