Heart-Shaped Cinnamon Rolls

Preparation

1. Combine yeast and 2 cups of the flour in large bowl.
2. In a 1-quart saucepan, combine yoghurt, granulated sugar, the cold butter, and salt. Heat over low heat, stirring occasionally, just until it reaches 125°F; remove from heat.
3. Add the warm yoghurt mixture to the flour mixture and blend with electric mixer on low speed, about one minute or until you need to scrape down the sides of the bowl. Gradually add the remaining 1/2 cup of flour until dough forms a ball (you may not need all of the flour). Turn the dough onto a lightly floured surface. Knead dough until smooth and elastic, about 5 minutes. Cover with a towel; let rest 10 minutes.
4. In the meantime, combine brown sugar and cinnamon in a small bowl; set aside.
5. Lightly flour work surface where you will roll out the dough. Roll out dough to a 12x15-inch rectangle. Brush evenly with the melted butter, reserving a little to brush the tops of the rolls with. Evenly sprinkle the cinnamon sugar mixture over dough, reserving a little of the mixture to sprinkle on the rolls once in the pan.
6. Roll dough towards you, beginning with long side, like a jelly roll. Slice into one-inch rolls and place into greased place each roll in mini heart-shaped (3 1/2-inch) pans, or place slightly apart in greased 13x9-inch pan pan. Brush rolls with remaining butter and sprinkle with remaining sugar mixture. Cover loosely with plastic wrap; let rise in warm place until doubled in size, about 1 hour.
7. Bake at 375°F for about 15 minutes or until golden. Allow to cool slightly.
8. Combine glaze ingredients in a small bowl until smooth; drizzle over the top of the warm cinnamon rolls. Serve warm or at room temperature.

Nutrition Information