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Heart-Shaped Cinnamon Coffee Cake

 Heart-Shaped Cinnamon Coffee Cake
I enjoy making this lovely coffee cake for anniversaries, Valentine's Day and other special occasions. I found the recipe more than 30 years ago, and I've been making it ever since. The delicious treat is a hit with family and friends. -Norma Hammond, Leland, Iowa
10 ServingsPrep: 40 min. + rising Bake: 15 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm milk (110° to 115°)
  • 3/4 cup butter, melted, divided
  • 2 eggs, beaten
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 3-1/2 to 4 cups all-purpose flour
  • FILLING:
  • 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 McCormick® Pure Vanilla Extract
  • 5 to 6 tablespoons milk

Directions

  • In a bowl, dissolve yeast and water. Add milk, 1/2 cup butter, eggs,
  • sugar, salt and 2 cups of flour. Add enough remaining flour to form
  • a soft dough. Turn onto a floured surface; knead until smooth and
  • elastic, about 6-8 minutes. Place in a greased bowl; turn once to

2 of 2

Heart-Shaped Cinnamon Coffee Cake (continued)

Directions (continued)

  • grease top. Cover and let rise in a warm place until doubled, about
  • 1 hour.
  • Punch dough down; let rest for 10 minutes. Divide in half. On a
  • floured surface, roll each portion into a 15-in. x 10-in. rectangle.
  • Brush with remaining butter. Combine filling ingredients; sprinkle
  • over each rectangle to within 1/2 in. of edges.
  • Roll up jelly-roll style, starting with a long side; pinch seams to
  • seal. Place, seam side up, on two greased baking sheets. Fold each
  • roll in half lengthwise with seams touching, with one side 1-1/2 in.
  • longer than the other.
  • With scissors, make a lengthwise cut down the middle to within 1 in.
  • of open ends. Open and lay flat; arrange into a heart shape. Cover
  • and let rise until doubled, about 30 minutes.
  • Bake at 350° for 15-20 minutes or until golden brown. Cool on
  • wire racks.
  • For icing, in a small bowl, cream butter, sugar and vanilla; add
  • milk. Drizzle over hearts. Yield: 2 coffee cakes.
Nutritional Facts: 1 serving (1 piece) equals 528 calories, 22 g fat (11 g saturated fat), 90 mg cholesterol, 428 mg sodium, 75 g carbohydrate, 2 g fiber, 9 g protein.