Heart-Shaped Cinnamon Coffee Cakes
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
Total TimePrep: 40 min. + rising Bake: 15 min.
Makes2 coffee cakes (8 servings each)
- 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, lightly beaten, room temperature
- 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
- 2 tablespoons butter, softened
- 2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 5 to 6 tablespoons 2% milk
- 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.
- 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.
- 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 together, creating a stacked loaf.
- 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.
- Bake at 350° until golden brown, 15-20 minutes. Cool on wire racks.
- For icing, in a small bowl, beat butter, sugar and vanilla until smooth. Add enough milk to achieve desired consistency. Drizzle over hearts.
Nutrition Facts1 piece: 329 calories, 14g fat (7g saturated fat), 52mg cholesterol, 247mg sodium, 47g carbohydrate (25g sugars, 1g fiber), 5g protein.
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Originally published as Heart-Shaped Coffee Cake in Taste of Home October/November 2000