Save on Pinterest

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 Time
    Prep: 40 min. + rising Bake: 15 min.
  • Makes
    2 coffee cakes (8 servings each)

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

Directions

  • 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 2 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 Facts
1 piece: 329 calories, 14g fat (7g saturated fat), 52mg cholesterol, 247mg sodium, 47g carbohydrate (25g sugars, 1g fiber), 5g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Ruth S
    Jan 8, 2011

    This coffee cake was delicious. I made two large coffee cakes. I made extra icing, as my family loves lots of icing.