160G. Sweet Heart Roll (8pcs)
Cut each roll into 12 (1-inch) slices. Place on a cookie sheet. To make heart shape, pinch one side of slice to form sharp point; make deep indentation in opposite side of dough with knife to make top of heart. Bake for 12 to 15 minutes or until golden brown. Meanwhile, mix icing ingredients until smooth and spreadable.
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Heat oven to 425°F. Grease cookie sheet with shortening or cooking spray. In large bowl, stir Bisquick mix, 1 1/3 cups milk and the almond extract until soft dough forms. On surface generously dusted with Bisquick mix, gently roll dough in Bisquick to coat. Shape into a ball; knead 10 times. Divide dough in half.
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Preheat oven to 350°. Spray a 9-inch round cake pan with non stick cooking spray. Carefully unwind each roll into a long strip of dough, leaving center coiled. Coil the unrolled end of each strip in toward center, making two equal coils. Pull middle of strip down to make a point, forming a heart shape; pinch point.
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Lay each roll in the prepared pan and then pinch the unrolled end a little to make the point at the bottom of the heart. Place the pan full of rolls back on top of the stove, cover, and let rise for 30 more minutes. Bake for 30-35 minutes. To make the glaze, mix the powdered sugar, milk, and vanilla together until smooth.
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Let milk come to a boil in a heavy saucepan. Add 1/4 cup butter, 1/4 cup sugar, and salt. Cool. Soften yeast in warm water. Stir into milk mixture.
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There's nothing better than waking up to warm, fresh-baked, ooey-gooey sweet rolls for breakfast. Serve up traditional overnight cinnamon rolls, 1 rise cinnamon rolls, or take a total shortcut with this recipe for quick no yeast cinnamon rolls. Try a new twist on the classic swirl with these recipes for apple cinnamon rolls, indulgent.
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Sweet Heart Roll at Sumou Japanese "The sweet heart roll and fried ice cream was great. And the atmosphere was great, and the service was quick. The Patchogue roll was mediocre, the garlic oyster and honey ribs were also mediocre too. The…
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After being baked to perfection, the Sweetheart Coffeecake™ is hand iced with a layer of butterscotch roll icing. Roselyn Recipe™ Pastries are baked with Grade "A" Butter, whole eggs, sugar and milk for a delicate 'melt in your mouth' goodness! Each Sweetheart Coffeecake™ is shipped in a single 14oz (397g) clam-shell package.
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Roll the dough, from the long side, to form one long large roll. Cut into 1 1/2" slices. Grease the bottom of a 9x13" baking pan, and place the rolls into the pan. Cover again with the towel and let them raise for another 30 minutes. Preheat oven to 400 degrees F. Bake rolls for 25-30 minutes.
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In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky.
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Spread the softened butter on top. Mix together the sugar, vanilla, and lemon zest. Sprinkle it all over the dough. Roll up the dough to make a 14-inch log. Cut into 10-12 even rolls and arrange in a lightly greased 9- or 10-inch round cake pan, pie dish, or square baking pan.