This Sourdough Cinnamon Roll Pull-Apart Heart is the ultimate Valentine’s Day bake! Soft, fluffy layers of naturally sweetened sourdough dough, swirled with cinnamon sugar, baked into a beautiful heart shape, and finished with a creamy drizzle of icing. It’s cozy, impressive, and surprisingly simple to make, making it perfect for breakfast, brunch, or dessert.
If you love baking with sourdough and want a festive treat that feels special without being overly complicated, this pull-apart cinnamon roll heart is guaranteed to be a hit with kids and adults alike.
Why You’ll Love This Cinnamon Roll Pull-Apart Heart
Naturally sweetened with honey and coconut sugar
Made with sourdough starter for extra flavor and digestibility
Soft, pull-apart texture that’s fun to share
Perfect Valentine’s Day centerpiece for brunch or breakfast
Can be prepped ahead for stress-free baking
Tips For Making A Perfect Cinnamon Roll Pull-Apart Heart
Use bubbly active sourdough starter for the best rise and flavor
Don’t overbake — the center should stay soft and tender
Chill the dough slightly if it feels too soft to shape
Serve warm for the best pull-apart texture
FAQs
Can I make this ahead of time?
Yes! You can assemble the heart, cover it, and refrigerate overnight. Let it come to room temperature before baking.
Can I use cream cheese instead of farmer cheese?
Absolutely. Softened cream cheese works perfectly in the icing.
Can I freeze leftovers?
Yes. Freeze individual pieces and reheat gently for a quick treat.
Is this very sour?
No — the sourdough adds depth of flavor without making it tangy or sour.
Other Breakfast Recipes To Make:
Whether you’re making this Sourdough Cinnamon Roll Pull-Apart Heart for your kids, your partner, or a Valentine’s brunch with friends, it’s a cozy, shareable bake that feels just as special as it looks. Tag me on Instagram at @healthyholme to show off your breakfast creation!
Sourdough Cinnamon Roll Pull-Apart Heart
Ingredients
Dough
- 1/2 cup sourdough starter bubbly and active
- 1/4 cup plain kefir or water
- 1/4 cup water
- 4 cups bread flour
- 1/2 cup coconut oil melted
- 1/2 cup honey
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Cinnamon Sugar Filling
- 6 tbsp softened butter
- 3/4 cup coconut sugar
- 1.5 tablespoons cinnamon
Icing:
- 3 tbsp farmer cheese blended (or softened cream cheese)
- 2 tbsp butter softened
- 2 tbsp maple syrup or honey
- 1/2 tsp vanilla extract
Instructions
Make the Dough
- In a stand mixer with a paddle attachment, mix together the sourdough starter, kefir, water, coconut oil, honey, and eggs until smooth. Add the bread flour, baking soda, baking powder, and salt. Mix until a soft dough forms.
- Cover and let the dough rest and ferment until slightly puffy (timing will depend on your starter and room temperature but usually I leave it out on the counter overnight).
Prepare the Cinnamon Filling
- In a small bowl, mix the softened butter, coconut sugar, and cinnamon until smooth and spreadable.
Roll and Shape
- Roll the dough into two identical large hearts. Spread the cinnamon sugar filling evenly over one heart. Place the other heart on top.
- Place a heart cookie cutter in the center of the heart. Make a cut from the cookie cutter to the edge of the heart. Continue cutting one inch wide strips around the heart.
- Twist the strips on the right hand side to the right and twist strips on the left hand side to the left.
Bake
- Bake at 350°F (175°C) for 18-20 minutes until golden brown and fully cooked through. The edges should be lightly crisp while the inside stays soft and fluffy.
Make the Icing
- While the bread bakes, blend the farmer cheese (or cream cheese), butter, maple syrup or honey, and vanilla until smooth and creamy.
Ice and Serve
- Drizzle or spread the icing over the warm pull-apart heart. Serve immediately or let cool slightly before pulling apart and enjoying.
