Heart-Shaped Coffee Cake

In a large mixing bowl, combine yeast and water. Add milk, 1/2 cup butter, eggs, sugar, salt and 2 cups flour. Add enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; let rest for 10 minutes. Divide in half. On a floured surface, roll each portion into a 15-in. x 10-in. rectangle. Brush with remaining butter.

Combine filling ingredients; sprinkle over dough. Roll up, jelly-roll style, starting with a long side; pinch seams to seal.

Place, seam side up, on two greased baking sheets. Fold each roll in half lengthwise with seams touching, with one side 1 1/2 in. longer than the other.

With scissors, make a lengthwise cut down the middle to within 1 in. of open ends. Open and lay flat; arrange into a heart shape.

Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees for 15-20 minutes or until golden brown. Cool on wire racks.

In a mixing bowl, cream butter, sugar and vanilla. Add enough milk to achieve desired consistency; drizzle over hearts.

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