Heart-Shaped Cinnamon Coffee Cakes

Total Time

Prep: 40 min. + rising Bake: 15 min.


2 coffee cakes (8 servings each)

Updated: Apr. 25, 2023
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
Heart-Shaped Cinnamon Coffee Cakes Recipe photo by Taste of Home


  • 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
  • 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


  1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine 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. 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. 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. 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. Bake at 350° until golden brown, 15-20 minutes. Cool on wire racks.
  6. For icing, in a small bowl, beat butter, confectioners' sugar and vanilla until smooth. Add enough milk to achieve desired consistency. Drizzle over hearts.

Nutrition Facts

1 piece: 329 calories, 14g fat (7g saturated fat), 52mg cholesterol, 247mg sodium, 47g carbohydrate (25g sugars, 1g fiber), 5g protein.