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–+ servings

Chai Cinnamon Roll Hearts

5 from 1 vote
Fluffy cinnamon rolls filled with chai brown sugar, shaped into adorable little hearts
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Prep Time1 hour
Cook Time15 minutes
Proofing Time 1 hour 30 minutes
Total Time2 hours 45 minutes
Servings6 hearts

Ingredients 

Brioche

  • 80 g whole milk (⅓ c.)
  • 1 tsp. active dry yeast
  • 1 tbsp. granulated sugar
  • 160 g all purpose flour (1 ⅓ c.)
  • ½ tsp. salt
  • 1 egg room temperature
  • 42 g unsalted butter room temperature (3 tbsp.)

Chai Filling

  • 42 g unsalted butter softened (3 tbsp.)
  • 70 g dark brown sugar (⅓ c.)
  • 1 tsp. chai spice

Vanilla Icing

Instructions 

Brioche

  • In a microwave safe measuring cup, heat the milk to 100°F / 38°C. Whisk in the yeast and the sugar. Set aside until the mixture begins to foam. (~5 minutes)
  • While waiting, add the flour, salt, egg, and butter to the bowl of a stand mixer fitted with the dough hook attachment. When the yeast mixture begins to foam, add it in to the rest of the ingredients.
  • Knead the dough on low speed for 1 minute to allow the ingredients to come together. Increase the speed to medium-high and knead for an additional 10 minutes, or until the dough passes the windowpane test. (This will happen after the dough has cleaned the sides and bottom of the bowl)
  • At this point I would recommend covering the bowl with plastic wrap and leaving it to rise overnight in the fridge. If making the hearts in one day, cover the bowl with a towel and leave it to rise in a warm environment until doubled in size (~1 hr.)

Chai Filling

  • In a small mixing bowl, mix together the chai spice and brown sugar. Set aside.

Shaping the Hearts

  • Preheat the oven to 350°F / 175°C. Line a baking sheet with parchment paper or a silicone baking mat.
  • Once the dough has finished rising (either overnight or same-day), lightly punch it down to remove any excess air in it. Divide the dough into 6 even balls (~55g each)
  • Lightly flour your work surface, then roll out each dough ball to a 6 x 4" rectangle.
  • Spread the 1/2 tbsp. of softened butter over each rectangle, followed by 1 tbsp. of the chai sugar mixture. Roll up each rectangle starting from the longer (6") side, then pinch the ends of the roll.
  • Stretch the log out so that it is 5" in length, then fold it on top of itself. Use a sharp knife to cut down the middle of the folded log, leaving the end uncut. You will be cutting through the part that you folded over. Fold the two pieces down - and there you have your heart!
  • Spread the hearts out evenly on the baking sheet lined with parchment paper. Lightly cover the pan with a towel, and let the hearts rise in a warm environment until doubled in size (~30-45 minutes).
  • Brush the tops of each roll with egg wash or milk. Bake the hearts for 15-20 minutes, until the tops start to turn golden brown.*

Vanilla Icing

  • In a small mixing bowl, whisk together the powdered sugar, vanilla, salt, and milk until smooth.
  • Drizzle the icing over the hearts, serve, and enjoy!

Notes

*Some of the filling will leak on to the pan, this is normal and a bit unavoidable with the shape! But don't worry, there will be plenty of chai goodness left in the hearts still.