How to Make Red Velvet Sourdough Cinnamon Hearts

Making Red Velvet Sourdough Hearts

“These Red Velvet Cinnamon Hearts are perfect for Valentine's Day, Birthdays and Anniversaries!”

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I made these for Valentine's Day this year. They were simply delicious! These Red Velvet cinnamon hearts are made with 100% sourdough starter. There is cocoa in the dough as well. The filling consists of chocolate, brown sugar and cinnamon, making them the best cinnamon rolls you've ever had. To finalize, I did drizzle them heartily with cream cheese frosting.

Prep Time: 1 hour

Cook Time: 25 min

Servings: 12 servings

Ingredients

For the Sweet Levain:

• 20 g sourdough starter (100% hydration, see recipe notes)

• 100 g all purpose flour

• 20 g granulated sugar

• 50 g water

For the Dough:

• 130 g sweet levain

• 238 g coconut milk, warmed 

• 60 g butter, melted

• 58 g granulated sugar

• 50 g egg (1 large)

• 23 g cocoa powder

• 13 g red velvet bakery emulsion, (can be purchased at Michael’s)

• 6 g salt, (1 tsp)

• 480 g bread flour

For the Filling:

• 57 g butter, melted (1/4 cup)

• 75 g brown sugar, (1/3 cup)

• 9 g cocoa powder, (1 Tbsp)

• 10 g all purpose flour, (1 Tbsp)

• 2 g cinnamon, (1 tsp)

• 4 g vanilla extract, (1 tsp)

• a pinch of salt

• 80 g chocolate chips, (3/4 cup)

For the Frosting:

• 57 g butter, softened

• 113 g cream cheese, softened

• 200 g powdered sugar

• 5 g vanilla

• 80 g heavy whipping cream

• a pinch of salt

Preparation Steps

1. Mix together ripe sourdough starter, all purpose flour, granulated sugar and water. Knead the levain until it forms a cohesive ball. It will be stiff. Set in a liquid measuring cup and cover for 12 hours until the levain has doubled in size and the top is rounded.

2. Warm the coconut milk in the microwave (about 1 1/2 minutes full power) or on the stove. It should be around 90-100 degrees F, no warmer than that. To the bowl of a stand mixer with a dough hook, add the ripe levain, warmed milk and melted butter.

3. Add the sugar, egg, cocoa powder, red velvet bakery emulsion, salt and most of the bread flour. Turn on the dough hook and knead for a few minutes. Add the remainder of the bread flour as needed. The dough should be tacky, not overly sticky and should all cling to one side of the bowl (or away from the edges depending on your mixer). Knead for a total of 8-10 minutes until the dough is smooth.

4. Bulk Fermentation: Put the dough in a container and cover. Set the dough in a warm, 76-78 degree F place for 4 hours. Take the temperature of the dough as needed to make sure the dough temperature is right around 78 degrees F. This temperature is the optimal fermentation.

5. At the end of about 4 hours, the dough should be puffed up and feel very elastic. If it doesn't feel this way, let it bulk ferment for another half hour and check again.

6. Overnight Option: At this point, after the bulk fermentation has finished, you can cover the dough and put it in the refrigerator. Proceed with the recipe the next day, shaping and proofing the rolls before baking. This allows you to time the red velvet rolls for breakfast or brunch if desired.

7. Mix up the Filling: Near the end of bulk fermentation, mix up the red velvet roll filling. To a small bowl, add the melted butter, brown sugar, cocoa powder, cinnamon, flour, vanilla and salt. Mix together. Set aside.

8. Prepare Baking Pans: This recipe makes 12 red velvet hearts Use a pie plate, fitting 4 hearts per pie plate with the points toward the center or cover two cookie sheets with parchment paper and put the hearts on that.

9. Shaping: Roll the dough out in a 16 by 10 inch rectangle. Spread the filling over the dough. Sprinkle chocolate chips over the filling. Roll the red velvet rolls up, cinnamon-roll-style, along both long edges of the rectangle to meet in the middle, leaving a small gap between each rolled edge.

10. Cut the log of dough into 12 equal pieces with your bench scraper. Place each red velvet roll in the pie plate or on a baking sheet.

11. Proofing: Cover the pan and let rise in a 78 degree F place until puffed up and risen, about 3 hours. Do not bake these rolls if they have not risen.

12. Baking: Pre-heat the oven to 350 degrees F. Bake for about 20-25 minutes.

13. Cream Cheese Frosting: Using a hand mixer, whip together softened butter and cream cheese. Add the powdered sugar, vanilla extract and heavy whipping cream and salt. Whip together for 2-3 minutes, scraping down the sides of the bowl as needed. The frosting should be light and fluffy.

14. Place frosting in a frosting bag and pipe over the tops of the red velvet rolls while they are still warm. Enjoy!

NOTE
Rich, chocolatey red velvet sourdough cinnamon hearts are the perfect way to start your weekend. Red velvet rolls are soft, tender and made with 100% natural yeast sourdough. Fill them with a chocolate cinnamon-roll-style filling and chocolate chips before baking and drizzling with a creamy icing.

Original recipe from amybakesbread.com. Recipe has been adapted to be heart shaped and switch to a non-dairy milk. 

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