“I Tried Making Valentine’s Day Cinnamon Rolls… and It Almost Ruined Me”

Ingredients

• 0.75 cup Whole Milk (warm (about 110°F))
• 0.25 cup Granulated Sugar
• 2.25 teaspoon Active Dry Yeast
• 0.25 cup Unsalted Butter (melted)
• 1 Large Egg (room temperature)
• 0.5 teaspoon Salt (fine sea salt)
• 1 drop Food‑Gel Coloring (Pink) (optional, for one batch)
• 2.5 cup All‑Purpose Flour (sifted)
• 0.25 cup Heavy Cream (18% milkfat) (adds extra richness)
• 3 tablespoon Unsalted Butter (for filling) (softened, not melted)
• 0.25 cup Brown Sugar (packed)
• 2 teaspoon Ground Cinnamon
• 4 ounce Cream Cheese (softened)
• 2 tablespoon Unsalted Butter (for icing) (softened)
• 0.5 cup Powdered Sugar (sifted)
• 1 teaspoon Vanilla Extract (homemade if available)
• 1 drop Food‑Gel Coloring (Pink, for icing) (optional, for pink icing)

Instructions

1. Warm the Milk

   Place 3/4 cup whole milk in a microwave‑safe cup and heat on high for 1 minute until warm (about 110°F).

   Time: PT1M

2. Activate the Yeast

   In the warm milk, stir in 1/4 cup granulated sugar and 2¼ teaspoons active dry yeast. Whisk well and let sit on the counter for 5 minutes until frothy.

   Time: PT5M

3. Add Wet Ingredients

   Add 1/4 cup melted unsalted butter, 1 large room‑temperature egg, and ½ teaspoon salt to the yeast mixture. Mix until fully incorporated.

   Time: PT2M

4. Color One Portion (Optional)

   Divide the dough mixture in half. To one half, add a drop of pink food‑gel coloring and stir until evenly tinted.

   Time: PT1M

5. Incorporate Flour

   Add 2½ cups sifted all‑purpose flour to each bowl. Using the electric mixer on medium speed, knead for about 5 minutes until the dough is soft, stretchy, and no longer sticks to the bowl.

   Time: PT5M

6. First Rise

   Grease two clean bowls, place each dough batch inside, cover with a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size.

   Time: PT1H

7. Prepare Filling

   In a small bowl, combine 3 tbsp softened butter, ¼ cup packed brown sugar, and 2 tsp ground cinnamon. Mix into a smooth paste.

   Time: PT5M

8. Roll and Cut Hearts

   On a lightly floured surface, roll each dough batch into a rectangle about ¼‑inch thick. Using a heart‑shaped cookie cutter, cut out as many hearts as possible from the plain dough, then repeat with the pink dough.

   Time: PT15M

9. Assemble Buns

   Place a dollop of the cinnamon‑butter filling on each heart, then gently roll the heart into a bun shape, sealing the edges. Arrange the buns close together on a parchment‑lined baking sheet.

   Time: PT10M

10. Second Rest

    Cover the assembled buns loosely with plastic wrap and let rest for 30 minutes while the oven preheats.

    Time: PT30M

11. Preheat Oven

    Preheat the oven to 350°F (175°C).

    Time: PT10M

    Temperature: 350°F

12. Bake Buns

    Bake the buns for 25 minutes, or until golden brown and the tops feel firm to the touch.

    Time: PT25M

    Temperature: 350°F

13. Prepare Pink Cream‑Cheese Icing

    While the buns cool, beat together 4 oz softened cream cheese, 2 tbsp softened butter, ½ cup powdered sugar, 1 tsp vanilla extract, and a drop of pink food‑gel until smooth and spreadable.

    Time: PT5M

14. Finish and Serve

    Spread the pink cream‑cheese icing over the warm buns. Serve immediately or store as directed.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

10 g

Fiber

1 g