• 24servings
  • 35minutes
  • 160calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB12, D, E
MineralsCopper, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 1/2 cups Original Bisquick® mix

  2. 1 1/3 cups milk

  3. 1/4 teaspoon almond extract

  4. 2 tablespoons butter or margarine, softened

  5. 1 package (4-serving size) raspberry- or strawberry-flavored gelatin (not sugar-free)

  6. 2 cups powdered sugar

  7. 2 to 3 tablespoons milk or water

  8. 1 teaspoon vanilla

Instructions Jump to Ingredients ↑

  1. Heat oven to 425°F. Grease cookie sheet with shortening or cooking spray. In 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.

  2. Divide dough in half. Roll or pat each half into 12x7-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 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.

  3. Bake 12 to 15 minutes or until golden brown.

  4. Meanwhile, mix icing ingredients until smooth and spreadable. Remove rolls from cookie sheet to cooling rack; spread icing over warm rolls.


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