![❤️ 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)
This Sweet Dough Recipe is from my book, The Vanilla Bean Baking Book, and I use it every week! Not only does it come together quickly, but there is no kneading required and it can be refrigerated overnight. That means you can get your sleep rather than waking up in the wee hours of the morning if you want to serve fresh, hot out of the oven Cinnamon Rolls for breakfast or brunch.
Recipes to use Sweet Dough with:
No-Knead Sweet Dough Recipe
This easy sweet dough can be used to make recipes like cinnamon rolls, caramel rolls, and cinnamon buns. No kneading required! It can be refrigerated for up to three days and bakes up light and tender.
Ingredients
Dough
- 4 large eggs room temperature
- 3/4 cup whole milk warm (100-110F)
- 1/4 cup honey
- 4 cups 568g all-purpose flour
- 2 1/4 teaspoon instant yeast
- 2 teaspoons salt
- 10 tablespoons 1 1/4 sticks | 142g unsalted butter, room temperature, cut into 1-inch pieces
Instructions
- Grease a large bowl.
- In a large liquid measuring cup, combine the eggs, milk, and honey.
- In the bowl of a stand mixer fitted with a paddle, mix the flour, yeast, and salt and stir on low to combine. Add the egg mixture and mix on low to combine. With the mixer on low, add the butter, one piece at a time. When all the butter has been added, increase the speed to medium and beat the butter into the dough, until all the little butter pieces are incorporated, 1 minute. Transfer the dough to the prepared bowl. The dough will be very sticky and you will need a spatula to scrape the dough into the bowl.
- Cover the bowl with plastic wrap and let rise for 30 minutes. Place your fingers or a spatula underneath the dough and gently pull the dough up and fold it back over itself. Turn the bowl and repeat this folding again. Continue 6 to 8 more times, until all the dough has been folded over on itself. Re-cover the bowl with plastic and let rise for 30 minutes. Repeat this series of folding 3 more times, for a rise time of 2 hours and a total of 4 foldings. Tightly cover the bowl with plastic wrap and refrigerate overnight or up to 72 hours.
8 Comments
Sayida Tunnisa
Tuesday, August 17, 2021 at 9:50 pmHi. Thanks for the recipe. Can I use bread flour?
Belem Hernández
Wednesday, July 14, 2021 at 3:34 pmIt looks very delicious, thanks for sharing recipes.
Laurie
Thursday, November 7, 2019 at 10:44 pmAm I able to use something other than a stand mixer. Do you recommend hand mixing or using a hand held mixer.
Ashli
Monday, August 12, 2019 at 8:10 pmCan I freeze the dough? And for how long?
Gaytrie
Friday, July 5, 2019 at 1:48 amAfter 72 hours? What to do ?? Thxx
Anna
Monday, May 20, 2019 at 2:46 amHi,
I want to ask you if I can skip the rising in the fridge and just leave the dough rise and continue with the cinnamon roll recipe?
Thank you.
Nichole
Thursday, September 20, 2018 at 7:25 amI think I’m missing something, or maybe my phone isn’t loading it right….but the instructions seem to end after scraping the dough into the buttered mixing bowl. How long does it need to rest/rise before moving forward with the caramel roll process? Just double in size?
Sarah
Thursday, September 20, 2018 at 8:13 amSorry about that! The last half of the instructions weren’t showing up. I fixed it, and they are there now.