ingredients (10 hearts or 20 rolls):
Buns:
2.5dl warm milk
25g fresh yeast
1dl sugar
75g unsalted butter (melted, room temp.)
6-7dl wheat flour (maybe more)
0.5 tsp salt
1 tsp vanilla extract
1 tbsp cocoa powder
1 tsp red food coloring (or enough to achieve desired color)
For the Filling
0.5dl brown sugar
1 tbsp cinnamon
75g unsalted butter, softened
Assemble:
1 egg
1 tbsp milk
cream cheese frosting
heart sprinkles
How to:
Dough: In a large bowl, combine warm milk, yeast, and a pinch of sugar. Let sit for 5-10 minutes until foamy. In another bowl, mix flour, sugar, cocoa powder, and salt. Add melted butter, red food coloring and vanilla extract to the yeast mixture. Gradually add the dry ingredients, mixing until a soft dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth.
Place the dough in a greased bowl, cover, and let rise in a warm place for about 1-2 hours or until doubled in size.
Filling: In a small bowl, mix the softened butter, brown sugar, and cinnamon until well combined.
Assemble: Punch down the dough and roll it out on a lightly floured surface into a 50×35 cm rectangle. Spread the filling evenly over the dough. Starting from the long edge, roll the dough tightly into a log. Cut into 12 equal pieces and place in a greased baking dish connecting every two into a heart shape. Cover and let rise for another 30-45 minutes until doubled.
Preheat the oven to 175°C.
Before baking the rolls, give them an egg wash and sprinkle with heart sprinkles.Then bake the rolls for 20-25 minutes or until golden brown and cooked through. Let cool slightly. If you want, add a bit of cream cheese frosting and some more sprinkles before serving.