Sweetheart Rolls

A pinch and a poke create the fun heart shape in quick rolls rolled with a sweet raspberry filling.

Prep: 20 min | Start to Finish: 35 min | Yield: 24 rolls

Ingredients

Rolls

4 1/2 cups Original Bisquick mix
1 1/3 cups milk
1/4 teaspoon almond extract
2 tablespoons butter, softened
1 (4 serving size) box raspberry- or strawberry-flavored gelatin (not sugar-free)

Powdered Sugar Icing

2 cups powdered sugar
2 to 3 tablespoons milk or water
1 teaspoon vanilla extract

Instructions

Heat oven to 425 degrees F. Grease cookie sheet with shortening or cooking spray.
In a 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. Roll or pat each half into 12 x 7 inch rectangle. Spread 1 tablespoon of the butter over each rectangle. Sprinkle half of the gelatin over each rectangle; spread evenly with back of spoon. Roll up each rectangle tightly, beginning at 12 inch side. Pinch edge of dough into roll to seal. 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.
Remove rolls from cookie sheet to cooling rack; spread icing over warm rolls.

Notes

High Altitude (3500-6500 ft): Not recommended.

Time-Saver: Skip the heart shape and make regular round rolls.

Nutrition

Per serving: Calories 160 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1 1/2g, Trans Fat 1g); Cholesterol 0mg; Sodium 310mg; Total Carbohydrate 29g (Dietary Fiber 0g, Sugars 14g); Protein 2g
Percent Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 4%
Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 2
Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens