Heart-Shaped Cinnamon Roll Biscuits make a quick and easy recipe perfect for breakfast, brunch, or dessert! All the flavor of a cinnamon roll with the simplicityof a biscuit!
Looking for more Valentine’s Day recipes? I think you’ll love my Chocolate Covered Strawberries and Chocolate Cake Hearts, to name a couple of recipes.
These tasty treats add a special touch to any day, but are especially perfect for Valentine’s Day! As much as my family adores Bart’s Cinnamon Rolls, these heart-shaped cinnamon roll biscuits are a definite winner in the quick and easy department!
Heart-Shaped Cinnamon Roll Biscuits Recipe
How to MakeHeart-Shaped Cinnamon Roll Biscuits
Ingredients
FOR THE BISCUITS:
- self-rising flour
- heavy cream
FOR THE CINNAMON ROLL FILLING:
- butter
- brown sugar
- ground cinnamon
FOR THE ICING:
- confectioner’s sugar
- heavy cream
- vanilla extract
Step-by-Step Instructions
Prep. Preheat the oven to 475º F. Line a baking sheet with parchment paper.
Make the dough. Make mytwo ingredient cream biscuit dough as the base. Pour the dough onto a lightly floured surface and roll it into a 1/4-inch thick rectangle.
Add the cinnamon roll filling. Spread the butter onto the surface of the dough and then sprinkle with the cinnamon and sugar.
Roll the dough. Roll one long edge of the dough toward the center of the rectangle. Then, roll the opposite long edge of the dough toward the center of the rectangle until it meets the other rolled dough.
Cut into hearts. Using a sharp knife or string, cut the biscuits into 1 1/2 – 2-inch thick pieces. Place them onto a prepared baking sheet. I like to take another second or so and make sure that the point of the heart is apparent.
Bake. Place them into the preheated oven and bake them until they are cooked through and golden brown, about 12 minutes.
Make icing. While the cinnamon roll biscuits are baking, I mix together my icing so that once they come out of the oven, I am ready to drizzle each one before serving.
While you can skip adding the icing if you’d like, but oh my goodness, I certainly do recommendincluding it if you can!
Storage Tips
To make ahead. Prepare and store under a cake dome or tightly covered with wrap on the counter for up to three days.
To freeze. Prepare and cool completely. Place into an airtight, freezer-safe container for up to 3 months. Thaw overnight and serve. May be reheated or served at room temperature.
Here’s my Heart-Shaped Cinnamon Roll Biscuits recipe. I hope you love them as much as we do!
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Heart-Shaped Cinnamon Roll Biscuits Recipe
Robyn Stone
5 from 2 votes
Heart-Shaped Cinnamon Roll Biscuits make a quick and easy recipe perfect for breakfast, brunch or dessert! All the flavor of a cinnamon roll with the simplicity of a biscuit!
Prep Time: 10 minutes minutes
Cook Time: 12 minutes minutes
Total Time: 22 minutes minutes
Servings: 12
Equipment
Ingredients
Biscuits:
- 2 cups (226 g) self-rising flour
- 1 1/2 cups (357 g) heavy cream
Cinnamon Roll Filling:
- 3 tablespoons (42 g) butter, melted
- 1 tablespoon (3 g) brown sugar
- 2 teaspoons (5 g) ground cinnamon
Icing:
- 1 cup (113.5 g) confectioner’s sugar
- 1/4 cups (59.5 g) heavy cream
- 1 teaspoon (5 g) vanilla extract
Instructions
Preheat oven to 475ºF. Line a baking sheet with parchment paper and set asid.
Add the flour to a large mixing bowl. Slowly pour cream into the flour and stir together until just combined. Pour the dough onto a lightly floured surface and roll into a 1/4-inch thick rectangle.
For the filling
Pour melted butter on top of biscuit dough. Spread to make sure it reaches the edges of the dough.
Mix together cinnamon and sugar and sprinkle on top of melted butter. Roll the dough, beginning at the long edge, to the center of the rectangle. Repeat from the other side for the two rolls of the dough to meet in the center. Cut dough into rolls about 1½ – 2 inches thick. Place slices onto parchment paper lined sheet pan and reinforce the shape of the heart, if needed. Place the pan into the oven and bake for 10-12 minutes, or until lightly browned and cooked through. Do not over bake.
For the icing
As the cinnamon roll biscuits are baking, mix together the confectioner’s sugar, heavy cream and vanilla until well combined and smooth. Remove the biscuits from the oven and then drizzle the glaze over the top and serve.
Notes
To make ahead. Prepare and store under a cake dome or tightly covered with wrap on the counter for up to three days.
To freeze. Prepare and cool completely. Place into an airtight, freezer-safe container for up to 3 months. Thaw overnight and serve. May be reheated or served at room temperature.
Nutrition
Serving: 1g | Calories: 264kcal | Carbohydrates: 27g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 55mg | Sodium: 39mg | Potassium: 46mg | Sugar: 10g | Vitamin A: 600IU | Vitamin C: 0.2mg | Calcium: 30mg | Iron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Enjoy!
Robyn xo
Categorized as:30 Minutes or Less Recipes, All Recipes, Bakery, biscuits, Bread Recipes, Breakfast Recipes, By Cooking Style, Cooking, Dessert Recipes, Egg-Free Recipes, Freezer Friendly Recipes, Game Day Recipes, Holiday and Occasion Recipes, Mother’s Day Recipes, Recipes, Rolls, Shower Recipes, Valentine’s Day Recipes
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About Robyn
Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.
Read more about Robyn
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