Heart Shaped Cinnamon Roll

Posted by Lori:

I wanted to post this before Valentine's Day, but I couldn't get it to turn out right until a few days ago.  This Heart Shaped Cinnamon Roll can be made using your favorite cinnamon roll recipe, as long as the filling is fairly dry.  As I attempted it a few weeks ago, I was using the recipe I had posted before, but instead of a pretty heart shape, I kept getting an ugly blob shape!  Still tasty, but not too pretty!

Years ago, in Home Economics class (my favorite class in school!), I was part of a group that was to make one of these Heart Shaped Cinnamon Rolls.  I've never tried it since then and I've never seen a recipe for one, either.  It's really fairly simple to make - especially if you start with frozen bread dough!  The syrup mixture that seeped out is most likely because I used brown sugar.  Next time, if making the heart shape, I may use white sugar.

Heart Shaped Cinnamon Rolls (Serves 6-8)

Begin with one pound frozen bread dough.  Allow to thaw.

 (I purchased Rhodes brand.  It is sold in 1 lb. loaves - pack of 3 or pack of 5.)

On a lightly floured surface, roll into about a 10 x 15 inch rectangle for a longer heart shape or a square shape for a wider heart shape.

Melt 1 Tablespoon butter.  Spread over dough.  Sprinkle 1/2 cup brown or white sugar over the butter.

 Sprinkle with 1 1/2 teaspoons cinnamon.

Roll dough tightly, lengthwise, stretching some to make it tighter.

Continue to roll until it is one long, rolled rope.

Bring ends together and press together to seal well.

Flip folded dough so that the folded middle is not up and down, but is now side to side (does that make sense??? I couldn't figure out how to say it!  Hope the picture shows what I mean!). Place dough on greased pan - at least 10 x 15 inch size for the 10 x 15 inch rolled dough.  Larger pan, if needed.

With the end of the folded dough rope AWAY from you, cut with scissors down the middle of the dough.  As you cut, the dough will fall out to the side, which will create the heart.

Cut down towards the end, but stop within one inch (I stopped about 2 inches from end, but will do 1 inch next time.) from the end.  Spread the two sides apart to form a "v" shape.

Allow dough to rise until doubled.  I did this quickly in a low, warm oven (about 180 degrees for 30 minutes).

Bake heart in preheated 350 degree oven for 12 -15 minutes, or until lightly golden on top.

Allow to cool 15 minutes or more, then drizzle with icing.

ICING:

2 tablespoons butter, softened

1 cup powdered sugar

2 tablespoons milk

1 teaspoon vanilla

In small bowl, mix together butter and powdered sugar. (I used an electric mixer.)

Add milk and vanilla and beat on low until smooth.  Drizzle over heart shaped cinnamon roll.

This post is linked to Tempt My Tummy Tuesday and Tasty Tuesday.