Heart-Shaped Coffeecake

Directions

1. 1
   Place cereal, water and butter in small saucepan; cook on medium heat until very warm (125F to 130F), stirring occasionally.
2. 2
   (Butter does not need to be completely melted.)
3. 3
   Mix 1 cup of the flour, 1/4 cup of the sugar, the yeast and salt in large bowl; stir in warm cereal mixture.
4. 4
   Add eggs; mix well.
5. 5
   Stir in enough of the remaining flour to make a soft dough; place on lightly floured surface.
6. 6
   Knead 6 to 8 min.
7. 7
   or until dough is smooth and elastic.
8. 8
   Cover; let rest 10 min.
9. 9
   Meanwhile, preheat oven to 350F.
10. 10
    Mix remaining 1/4 cup sugar, the walnuts, sour cream and chocolate chips; set aside.
11. 11
    Roll out dough on lightly floured surface to 20x10-inch rectangle.
12. 12
    Spread walnut mixture evenly over dough.
13. 13
    Roll up, starting from one of the long sides; pinch seam to seal.
14. 14
    Carefully roll and stretch to 26-inch roll.
15. 15
    Place, seam-side down, on greased baking sheet.
16. 16
    Form into heart shape; pinch ends together to seal.
17. 17
    With sharp knife, cut slits, at 1-inch intervals, 2/3 of the way through dough, starting from outer edge.
18. 18
    Turn each section on its side to show filling.
19. 19
    Cover; let rise in warm place 30 to 45 min.
20. 20
    or until doubled in size.
21. 21
    Bake 25 to 30 min.
22. 22
    or until golden brown, tenting with foil the last 10 min.
23. 23
    to prevent overbrowning.
24. 24
    Cool completely on wire rack.