From My Bowl

0 Prep: Preheat the oven to 350F and set a large baking sheet aside.
1 Cinnamon Rolls: Open the package of cinnamon roll onto the baking sheet and set the glaze that it comes with to the side. Separate the cinnamon rolls with a knife, as needed.
2 Shape: Unroll one cinnamon roll until only the center spiral is left, then begin to roll the outside of the dough strip towards the center until you form two even spirals (this is the top of the heart). Pinch the remaining dough strip between the two spirals into a point to finish the heart shape. Place in the center of the baking sheet and repeat with the remaining cinnamon rolls.
3 Arrange: Place the cinnamon rolls in the center of the baking sheet in a circle, with the straight edges of each heart touching the ones next to it; this will help the rolls keep their shape during baking.
4 Bake: Bake in the oven according to your package instructions, but begin to check for doneness 5 minutes before the package instructions says the rolls are finished; mine cooked in 17 minutes.
5 Raspberry Icing: While the rolls are in the oven, add the freeze-dried raspberries to a food processor or bullet blender and blend until a fine powder forms, about 20 seconds. Let the processor sit sealed for about 30 seconds, to allow the powder to settle. Open, scrape the sides of the blender, and add in the glaze packet from the cinnamon rolls along with the cream cheese and vanilla bean paste, if using. Blend until smooth; if the icing is too thick, add non-dairy milk in 1 teaspoon increments as needed.
6 Assemble: Transfer the baking sheet of cooked hearts to a wire rack and let sit for 10 minutes, to cool slightly. Use a spatula to separate the hearts on the baking sheet, then use a spoon, piping back, or ziploc with the corner cut off to drizzle the raspberry icing on top. Sprinkle with additional freeze-dried raspberries, if desired.
7 Serve & Store: Serve warm; store any leftovers in an airtight container in the refrigerator for up to 3 days.