Name: Heart-Shaped Cinnamon Coffee Cakes
Prep time: 40 min
Cook time: 40 min
Yield: 2
Ingredients: 1 package (1/4 ounce) active dry yeast -; 1/4 cup warm water (110° to 115°) -; 1 cup warm 2% milk (110° to 115°) -; 1/2 cup butter, melted -; 2 large eggs, room temperature, lightly beaten -; 1/4 cup sugar -; 1 teaspoon salt -; 3-1/2 to 4 cups all-purpose flour -; Filling: -; 1/4 cup butter, melted -; 1/2 cup sugar -; 1/2 cup finely chopped walnuts -; 2 teaspoons ground cinnamon -; Icing: -; 2 tablespoons butter, softened -; 2 cups confectioners' sugar -; 1 teaspoon vanilla extract -; 5 to 6 tablespoons 2% milk -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Heart-Shaped Cinnamon Coffee Cakes

1. 1 package (1/4 ounce) active dry yeast -

2. 1/4 cup warm water (110° to 115°) -

3. 1 cup warm 2% milk (110° to 115°) -

4. 1/2 cup butter, melted -

5. 2 large eggs, room temperature, lightly beaten -

6. 1/4 cup sugar -

7. 1 teaspoon salt -

8. 3-1/2 to 4 cups all-purpose flour -

9. Filling: -

10. 1/4 cup butter, melted -

11. 1/2 cup sugar -

12. 1/2 cup finely chopped walnuts -

13. 2 teaspoons ground cinnamon -

14. Icing: -

15. 2 tablespoons butter, softened -

16. 2 cups confectioners' sugar -

17. 1 teaspoon vanilla extract -

18. 5 to 6 tablespoons 2% milk -

How to cook deliciously - Heart-Shaped Cinnamon Coffee Cakes

1. Stage

In a large bowl, dissolve yeast in warm water. Add milk, 1/2 cup butter, eggs, sugar, salt and 2 cups of flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

2. Stage

Punch dough down; let rest for 10 minutes. Divide in half. On a floured surface, roll each portion into a 15x10-in. rectangle. Brush with butter. Combine remaining filling ingredients; sprinkle over each rectangle to within 1/2 in. of edges.

3. Stage

Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place, seam side up, on 2 greased baking sheets. Fold each roll in half lengthwise with seams together, creating a stacked loaf.

4. Stage

Starting from the folded end, with scissors, make a lengthwise cut down the middle to within 1 in. of open ends. Open and lay flat arranging into a heart shape. Pinch ends at tip of heart to seal. Cover and let rise until doubled, about 30 minutes.

5. Stage

Bake at 350° until golden brown, 15-20 minutes. Cool on wire racks.

6. Stage

For icing, in a small bowl, beat butter, confectioners' sugar and vanilla until smooth. Add enough milk to achieve desired consistency. Drizzle over hearts.