Heart-Shaped Cinnamon Rolls on Sticks

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Everyone will love these fun heart-shaped cinnamon rolls—especially on a stick!

Dorothy Kern

January 23, 2014

1 Heat oven to 400°F. Line cookie sheet with nonstick silicone baking mat or cooking parchment paper.
2 Remove dough from can; set icing aside. Separate dough into 8 rolls. Use knife to gently cut around spiral in each roll so dough can be unrolled. Unroll each cinnamon roll. Re-roll dough from both ends at the same time until ends meet in center. Pinch flat bottoms into a point to form heart shapes. Place on cookie sheet.
3 Bake about 8 minutes or until golden brown. Cool completely, about 30 minutes.
4 In small microwavable bowl, microwave white chocolate chips uncovered on High 30 to 60 seconds or until chips can be stirred smooth. Dip tip of 1 craft stick in melted white chocolate; poke stick into pointed end of heart-shaped roll. Lay flat on sheet of waxed paper so chocolate can harden. (This ensures it will stay on the stick.) Repeat with remaining sticks and rolls.
5 Place 1 to 2 drops food color in reserved icing; stir to get desired color. Place icing in resealable sandwich-size food-storage plastic bag. Seal bag; snip off one bottom corner of bag. Pipe swirls of icing onto each cinnamon roll. Top with candy sprinkles. Let stand until icing is set before serving or packaging.

1 Heat oven to 400°F. Line cookie sheet with nonstick silicone baking mat or cooking parchment paper.
2 Remove dough from can; set icing aside. Separate dough into 8 rolls. Use knife to gently cut around spiral in each roll so dough can be unrolled. Unroll each cinnamon roll. Re-roll dough from both ends at the same time until ends meet in center. Pinch flat bottoms into a point to form heart shapes. Place on cookie sheet.
3 Bake about 8 minutes or until golden brown. Cool completely, about 30 minutes.
4 In small microwavable bowl, microwave white chocolate chips uncovered on High 30 to 60 seconds or until chips can be stirred smooth. Dip tip of 1 craft stick in melted white chocolate; poke stick into pointed end of heart-shaped roll. Lay flat on sheet of waxed paper so chocolate can harden. (This ensures it will stay on the stick.) Repeat with remaining sticks and rolls.
5 Place 1 to 2 drops food color in reserved icing; stir to get desired color. Place icing in resealable sandwich-size food-storage plastic bag. Seal bag; snip off one bottom corner of bag. Pipe swirls of icing onto each cinnamon roll. Top with candy sprinkles. Let stand until icing is set before serving or packaging.

Use 1/4 cup melted chocolate chips (any flavor) instead of the icing that comes with the rolls for a chocolaty treat.

Once the icing is dry, package the rolls in cellophane bags with a pretty bow to give to your child’s teacher on Valentine’s Day!

No nutrition information available for this recipe

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