Quick Recipe Version (TL;DR)
Quick Ingredients
- 240 ml warm whole milk (1 cup, 40–43°C/105–110°F)
- 60 g granulated sugar (1/3 cup), divided
- 7 g active dry yeast (2 1/4 tsp)
- 1 large egg, room temp
- 1 tsp vanilla extract
- 500 g all-purpose flour (about 4 cups, spooned and leveled)
- 1 tsp fine sea salt
- 60 g unsalted butter, very soft (1/4 cup) for dough
- 45 g unsalted butter, very soft (3 tbsp) for filling
- 100 g granulated sugar (1/2 cup) + 2 1/2 tsp ground cinnamon
- Egg wash: 1 egg + 1 tbsp milk
- Syrup: 50 g sugar (1/4 cup) + 60 ml water (1/4 cup) + 1/2 tsp vanilla
Do This
- 1. Bloom: Stir 1 tsp of the sugar into warm milk, sprinkle over yeast; stand 5–10 minutes until foamy.
- 2. Mix: Whisk in egg, remaining sugar, vanilla. Add flour and salt; knead with 60 g soft butter until smooth (8–10 minutes).
- 3. First rise: Cover and let double, 60–75 minutes.
- 4. Filling: Mix 100 g sugar + 2 1/2 tsp cinnamon. Divide dough into 12. Roll each to an oval, butter, sprinkle sugar.
- 5. Shape hearts: Roll into a log, fold in half, slit down the fold leaving top intact; open the cuts to form a heart.
- 6. Proof: Place on parchment trays; rise 30–45 minutes. Preheat oven to 375°F (190°C).
- 7. Bake 14–17 minutes until golden. Simmer syrup 2 minutes; brush hot buns for shine.
Why You’ll Love This Recipe
- Soft, fluffy, enriched buns with caramel-edged cinnamon swirls.
- Adorable heart shape that looks impressive yet is simple to make.
- Vanilla syrup brushed on warm for a glossy bakery-style finish.
- Make-ahead friendly: dough refrigerates overnight or buns freeze well.
Grocery List
- Produce: Lemon (for optional syrup brightness)
- Dairy: Whole milk, unsalted butter, 1 large egg
- Pantry: All-purpose flour, granulated sugar, active dry yeast, fine sea salt, ground cinnamon, vanilla extract
Full Ingredients
For the Dough
- 240 ml warm whole milk (1 cup), 40–43°C/105–110°F
- 60 g granulated sugar (1/3 cup), divided
- 7 g active dry yeast (2 1/4 tsp)
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 500 g all-purpose flour (about 4 cups, spooned and leveled)
- 1 tsp fine sea salt
- 60 g unsalted butter, very soft (1/4 cup)
For the Cinnamon Filling
- 45 g unsalted butter, very soft (3 tbsp)
- 100 g granulated sugar (1/2 cup)
- 2 1/2 tsp ground cinnamon
- Pinch fine salt
For Egg Wash (Optional but Pretty)
- 1 large egg
- 1 tbsp milk or water
For the Shiny Syrup
- 50 g granulated sugar (1/4 cup)
- 60 ml water (1/4 cup)
- 1/2 tsp vanilla extract
- Optional: 1/2 tsp fresh lemon juice (brightens flavor and shine)
Step-by-Step Instructions
Step 1: Bloom the yeast
In a measuring jug, stir 1 teaspoon of the sugar into the warm milk. Sprinkle the yeast over the surface and let it stand for 5–10 minutes until foamy. If it does not foam, the yeast may be inactive; start again with fresh yeast.
Step 2: Make the dough and knead
In a large bowl or the bowl of a stand mixer, whisk the egg, remaining sugar, and vanilla into the foamy milk. Add about 2 1/2 cups (310 g) of the flour and the salt; mix to a shaggy dough. Add the soft butter and knead, gradually adding the remaining flour just until the dough is soft, slightly tacky, and clears the sides of the bowl (you may not need every last spoonful). Knead 8–10 minutes by mixer on medium-low or 10–12 minutes by hand until smooth and elastic.
Step 3: First rise
Form the dough into a ball, place in a lightly oiled bowl, and cover tightly. Let rise in a warm, draft-free spot until doubled in size, 60–75 minutes.
Step 4: Prepare pans and filling
Line two rimmed baking sheets with parchment paper. In a small bowl, combine the sugar, cinnamon, and a pinch of salt for the filling. In another small bowl, beat the egg with milk for the egg wash and set aside.
Step 5: Shape the heart buns
Punch down the risen dough and divide into 12 equal pieces (about 70–75 g each). Keep pieces covered with a towel so they do not dry out. Working with one piece at a time, roll into an oval about 18 × 12 cm (7 × 5 inches). Spread a thin veil of softened butter over the surface, leaving a 1 cm border. Sprinkle about 2 teaspoons of the cinnamon sugar evenly over the butter.
Roll the oval up tightly from the long side into a neat log. Fold the log in half so the ends meet. With a sharp knife or kitchen scissors, make a slit down the folded side, cutting almost to the top but leaving 1–1.5 cm intact at the rounded end. Rotate the two cut halves outward to expose the layered interior, forming a heart shape. Pinch the bottom tip to define the point and transfer to a prepared tray, spacing the buns at least 5 cm (2 inches) apart. Repeat with remaining pieces.
Step 6: Proof and preheat
Loosely cover the shaped buns and let them become puffy, 30–45 minutes. During the last 15 minutes, preheat the oven to 375°F (190°C) with a rack in the middle.
Step 7: Bake
Brush the buns lightly with egg wash. Bake 14–17 minutes, rotating the pans halfway, until the buns are deep golden with caramelized edges and the centers read about 190°F (88°C). Do not overbake or they will dry out.
Step 8: Make syrup and finish
While the buns bake, simmer sugar and water in a small saucepan for 2 minutes. Remove from heat and stir in vanilla and lemon juice. Brush the hot buns immediately with the warm syrup for a glossy finish. Cool on a rack for 10–15 minutes and enjoy warm.
Pro Tips
- Measure flour by weight for best texture; this dough should be soft and just slightly tacky, not stiff.
- Warm spot hack: Turn your oven on for 2 minutes, then off; proof the dough inside with the light on.
- Use scissors to make the center slit for cleaner hearts and fewer collapsed layers.
- Keep the butter very soft, not melted, so the filling stays put and layers remain defined.
- For extra caramelization, sprinkle a pinch of cinnamon sugar over the egg-washed tops just before baking.
Variations
- Cardamom-Vanilla: Replace half the cinnamon with cardamom and add 1 tsp finely grated orange zest to the filling.
- Raisin or Nut Swirl: Scatter 2 tbsp finely chopped toasted walnuts or 2 tbsp plumped raisins over the filling before rolling.
- Chocolate-Cinnamon: Add 1 tbsp unsweetened cocoa powder to the filling mixture for a subtle cocoa warmth.
Storage & Make-Ahead
Store fully cooled buns in an airtight container at room temperature for up to 2 days. Reheat at 300°F (150°C) for 5–7 minutes to refresh. Freeze baked buns (well wrapped) for up to 2 months; thaw at room temperature and rewarm as above. For overnight dough, refrigerate the covered dough right after kneading for 8–16 hours; bring to room temp, then shape and continue. To freeze unbaked: shape hearts, freeze on a tray until solid, then bag. Thaw and proof 2–3 hours before baking.
Nutrition (per serving)
Approximate per bun: 300 calories; 8 g fat; 50 g carbohydrates; 6 g protein; 220 mg sodium; 17 g sugars.
