Lovely Heart Cinnamon Rolls

In a large mixing bowl or the bowl of a stand mixer fitted with the dough hook attachment, stir together the warm milk, granulated sugar, and yeast.

Let stand until foamy, about 5 minutes.

Add the remaining ingredients for the dough, including the red food coloring until desired color is achieved.

Mix on low speed until the dough comes together.

Increase the speed to medium-low and knead until springy and tacky, about 8-10 minutes.

Transfer the pink dough into a lightly oiled large bowl.

Cover and let rise in a warm place (about 75ºF) until doubled in size – about 1 1/2 to 2 hours.

Lightly grease a round baking pie pan with butter or baking spray.

Turn out the pink dough onto a well-floured surface.

Roll the dough into roughly a 12-inch-by-18-inch rectangle.

For the filling:

Spread the softened butter onto the rectangle in a thin and even layer. Sprinkle a mixture of sugar and cinnamon evenly.

Shaping the filled dough:

Cut the rectangle into long strips, about 2 inches wide.

Begin rolling each end of the strip toward the center to create a heart shape.

Place the rolls evenly spaced in the prepared baking dish.

Loosely cover and let rise in a warm place until almost doubled in size, about 1 hour.

Preheat the oven to 350ºF while the pink rolls are rising. Uncover and bake for 20 to 25 minutes or until lightly browned on top.

Place on a wire rack to cool.

For the cream cheese glaze:

While the pink rolls are baking combine cream cheese, butter, vanilla, salt and powdered sugar in a medium mixing bowl.

Beat together until smooth.

Add pink food coloring for a matching glaze.

When the pink rolls are right out of the oven, spread a third of the pink glaze over the hot rolls.

Allow to cool for 5 minutes, then spread the remaining glaze on top.