Sweetheart Cinnamon Rolls

In a stand mixer bowl, whisk together eggs, warm water, sugar and yeast, until yeast is dissolved.

Attach bowl to mixer. Add flour in increments to the yeast mixture. Mix after each addition using a dough hook. Scrape sides of bowl as needed. Continue adding flour until it forms a soft dough. Add salt. Add softened butter, one tablespoon at a time, with mixer on low, mixing about 5 to 7 minutes or until incorporated.

Form dough into a ball by hand and place in a lightly greased bowl; cover with plastic wrap. Chill for at least 2 hours, or overnight.

In a small bowl, mix brown sugar and cinnamon together by hand. Set aside.

To Assemble:

When ready to bake, dust surface with flour, roll dough into an oblong shape approx. 10x17x1/4 inches. Turn dough and dust with flour repeatedly as you roll out to avoid sticking. Brush melted butter onto entire surface of dough. Sprinkle sugar mixture over the dough, pressing it in gently. Cut the dough into 10 (1-inch) strips lengthwise.

Preheat oven to 350°F. Line a baking sheet with parchment paper.

Working with one strip at a time, beginning at the two ends, roll up towards the middle until rolled ends touch. Transfer onto prepared baking sheet, cut sides up. Pull the middle of the strip down and pinch to create a point, forming a heart shape.

Bake 20 to 22 minutes. Let rolls cool slightly before glazing.

Whisk all ingredients together until a smooth glaze forms. Spoon 1 tablespoon glaze over warm rolls. Add sprinkles over cinnamon rolls while glaze is still wet.

Serve immediately.