Heart Shaped Cinnamon Rolls

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

Heart Shaped Cinnamon Rolls


12 rolls 12 rolls


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Prep Time

0:40 0:40

Bake Time

18 to 23 minutes 18 to 23 minutes

Rise Time

30 to 45 minutes 30 to 45 minutes

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  • Rolls:
  • 3-1/4 to 3-3/4 cups all-purpose flour
  • 1 (2-1/4/ tsp.) envelope Fleischmann’s® RapidRise® Instant 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


  1. 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.
  2. Knead on a lightly floured surface until smooth and elastic about 4 to 6 minutes. Cover and let dough rest 10 minutes.
  3. 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.
  4. 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.
  5. Bake in preheated 350°F oven for 18 to 23 minutes. Cool for 15 minutes; remove from pan.
  6. Combine icing ingredients and drizzle over rolls.

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