Heart Shaped Cinnamon Rolls


Once the rolls are frosted, you lose some of the "heart" but the love still shines through!





12 rolls

Prep Time

40 minutes

Rise Time

30 to 45 minutes

Bake Time

18 to 23 minutes


  • Rolls:
  • 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
  • 1 egg
  • Filling:
  • 3 tablespoons butter OR margarine, softened
  • 1/4 cup sugar
  • 1 tablespoon ground cinnamon
  • Icing:
  • 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.