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Cinnamon Heart Bread

Cinnamon Heart Bread
A beautiful, heart-shaped sweet loaf swirled with cinnamon.
Yield 2 loaves



  • 1/3 cup unsalted butter
  • 1/2 cup water
  • 1/2 cup milk
  • 1/3 cup granulated sugar
  • 2 large eggs
  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Red Star Active Dry Yeast
  • 4 1/2 cups bread flour
  • 1 teaspoon table salt


  • 1/4 cup unsalted butter (melted)
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon


  • 1 cup powdered sugar
  • 2 tablespoons milk


  • In large pot over medium heat, melt butter. Add water and milk. Heat until mixture reaches 110-15°F; remove from heat.
  • Stir in sugar, eggs and yeast. Whisk until mixture is smooth.
  • Add flour and salt. Stir with heavy wooden spoon or dough whisk. If necessary, work in a little additional flour with your hands until the dough is no longer sticky. Turn dough out onto a lightly floured surface. Knead until dough is smooth and elastic, about 5 to 7 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Punch down dough. Divide dough into 2 equal parts. Cover; let rest 10 minutes. Prepare pans: Grease two baking sheets (or line with parchment paper).
  • On a lightly floured surface, roll each dough piece into a 15×10-inch rectangle. Add fillling: Brush each dough with half of the melted butter. Combine the 1/2 cup sugar and cinnamon in a small bowl. Sprinkle half of the sugar mixture over each dough. Roll up each rectangle, jelly-roll style, starting from one of the long sides. Pinch seams to seal. Place seam side up on prepared baking sheets. Fold half of each roll over the top of its other half, sealing ends. Starting at the folded end, make a cut down the center to about 1 1/2 inches from pinched end. Turn cut sides out so they face up, forming a heart shape. Cover; let rise until indentation remains after touching.
  • Preheat oven to 375°F.
  • Bake for 20 – 25 minutes or until lightly browned. Remove from baking sheets and cool on wire racks.
  • Make glaze: In small bowl, combine powdered sugar and milk; beat until smooth. Drizzle glaze over top of hearts.


Photo by Jen Schall.

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