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Heart Shaped Cinnamon Rolls
Once the rolls are frosted, you lose some of the "heart" but the love still shines through!
30 to 45 minutes
18 to 23 minutes
3-1/4 to 3-3/4 cups all-purpose flour
1 (2-1/4/ tsp.) envelope Fleischmann's® RapidRise Yeast
1/4 cup sugar
1 teaspoon salt
1 cup water
1/2 cup butter OR margarine, cut into chunks
3 tablespoons butter OR margarine, softened
1/4 cup sugar
1 tablespoon ground cinnamon
1-1/4 cups powdered sugar
1/2 teaspoon pure vanilla extract
1 to 2 tablespoons half and half
Few drops red food color, optional
Combine 1-1/2 cups flour, undissolved yeast, sugar and salt in a large mixer bowl. Heat water and butter until very warm (120 to 130°F). Note: butter may not melt completely. Add to flour mixture with egg. Beat for 2 minutes until well mixed. Gradually add enough remaining flour until soft dough forms.
Knead on a lightly floured surface until smooth and elastic about 4 to 6 minutes. Cover and let dough rest 10 minutes.
Roll dough on a lightly floured surface to a 12 x 15-inch rectangle. Spread with softened butter. Combine sugar and cinnamon; sprinkle over surface. Roll up tightly, lengthwise. Slice into 12 equal rolls. Grease two 9-inch round pans.
To form hearts, take one roll and gently unroll about half. Reroll this portion towards the center, forming 2 round rolled portions (like a scroll - which makes the rounded part of the heart). Pinch the end of each roll to form a point. Repeat with remaining rolls. Place 6 rolls in each pan with points toward the center. Cover. Let rise 30 to 45 minutes until nearly doubled.
Bake in preheated 350°F oven for 18 to 23 minutes. Cool for 15 minutes; remove from pan.
Combine icing ingredients and drizzle over rolls.