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Teddy Bear Paws

 Teddy Bear Paws
"Since bear claws are my favorite sweet roll, I decided to lighten them up for a holiday brunch," explains the Spokane, Washington's Hollyce Swan. "Using a package of frozen cranberries that was leftover from Thanksgiving, I created these whimsical treats that are as tasty as they are cute."
16 ServingsPrep: 50 min. + rising Bake: 10 min. + cooling

Ingredients

  • 1 cup finely chopped fresh or frozen cranberries
  • Sugar substitute equivalent to 3/4 cup sugar
  • 1-1/2 teaspoons grated orange peel
  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1/2 cup warm fat-free milk (110° to 115°)
  • 1/2 cup sugar
  • 2 eggs
  • 1/4 cup butter, softened
  • 1 teaspoon salt
  • 3-1/2 to 4 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 cup slivered almonds, toasted
  • ICING:
  • 2 tablespoons butter, softened
  • 1 cup confectioners' sugar
  • 1/8 teaspoon almond extract
  • 1 to 2 tablespoons fat-free milk

Directions

  • In a large saucepan, bring the cranberries, sugar substitute and
  • orange peel to a boil. Reduce heat to medium; cook and stir for 5
  • minutes or until thickened. Cool.
  • In a large bowl, dissolve yeast in warm water. Add milk, sugar, eggs,
  • butter, salt and 2 cups flour; beat until smooth. Stir in enough

2 of 2

Teddy Bear Paws (continued)

Directions (continued)

  • remaining flour to form a soft dough. Turn onto a lightly floured
  • surface; knead until smooth and elastic, about 6-8 minutes. Place in
  • a bowl coated with cooking spray, turning once to coat top. Cover
  • and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; cover and let
  • rest for 10 minutes. Roll into a 16-in. x 12-in. rectangle. Cut in
  • half, forming two 16-in. x 6-in. strips. Spread cranberry filling
  • down the center of each strip to within 1 in. of long edge. Fold
  • lengthwise over filling and pinch seam to seal. Cut each strip into
  • eight pieces. With a kitchen scissors, cut each piece two times from
  • pinched seam to about 1 in. from folded side. Push an almond into
  • the end of each section for bear claws.
  • Place 2 in. apart on baking sheets coated with cooking spray. Curve
  • folded side slightly to separate strips and allow filling to show.
  • Cover and let rise in a warm place until doubled, about 30 minutes.
  • Bake at 375° for 10-14 minutes or until golden brown. Remove from
  • pans to wire racks to cool. Combine icing ingredients; spread over
  • rolls. Yield: 16 rolls.
Nutritional Facts: 1 roll equals 223 calories, 6 g fat (3 g saturated fat), 38 mg cholesterol, 204 mg sodium, 38 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.