Heart Shaped Cinnamon Rolls Overnight!

I've been lying low, taking a break from the kitchen. It was tough, but some things require that kind of focus. I am happy to announce that I passed the Project Management Professional (PMP) exam today! Much love and appreciation for the support from family and friends as I've poured over books and banged my head on the kitchen table every night after work. Special thanks to my love, for keeping me sane and being too good to be true. It feels so good to have my life back. 

These cinnamon buns were made awhile back, for Valentines Day to be precise. The recipe is from Alton Brown and it is fantastic! They are, without a doubt, spot on and one of my favorite roll recipes of all time. I love cinnamon buns!

Granted: it's time consuming. There's a lot of down time as the bread rises so if you're doing it on a work night, start as soon as you walk in the front door. Plus, they need to sit over night which is great for brunch on the weekend. Delicious, soft bread lightly dusted in cinnamon gooey happiness.

The only deviation I made from the original recipe was the glaze. Truth be told... it was simply because I didn't have any cream cheese and was too lazy to go back to the store for more. Instead, I used this banger glaze, touched with coffee and maple syrup. You can never go wrong with coffee.

Oh and did I mention that they're shaped like hearts? Thanks for inspiration Mud Pie Station!

Here's a quick overview of how to make these super cute cinnamon buns! 

First, make the cinnamon bun rolls up to the 2nd point of rising. This is where you usually roll them into rolls. Don't roll them up like rolly pollys! Just roll out the dough just like the recipe says into a 18x12 rectangle. 

Cut the dough right down the middle! Then cut the two halves into slivers of 12 so you should have 24 evenly sliced slivers (as you can tell, I didn't really have time to cut them evenly!). Roll the dough from the outsides in, so they meet right into the middle. 

Pinch the center to form a heart.

Bake as instructed. 

Don't forget the glaze.