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Cinnamon-Glazed Butterhorns

I cook for a logging crew, and these golden goodies are always a hit. I used to spread them with canned frosting, but then I came up with an easy glaze.
  • Total Time
    Prep: 35 min. + rising Bake: 15 min.
  • Makes
    2 dozen

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm milk (110° to 115°)
  • 1/2 cup butter, melted
  • 1/4 cup sugar
  • 1 egg
  • 3/4 teaspoon salt
  • 4 to 4-1/4 cups all-purpose flour
  • GLAZE:
  • 3 tablespoons butter
  • 1 cup confectioners' sugar
  • 3/4 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons hot water

Directions

  • In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg, salt and 2 cups flour; beat until smooth. 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. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends to form a crescent.
  • Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350° for 12-15 minutes or until golden brown. Remove from pans to wire racks.
  • For glaze, heat butter in a small saucepan until golden brown; remove from the heat. In a bowl, whisk the confectioners' sugar, cinnamon, vanilla and browned butter until smooth. Whisk in enough hot water to achieve spreading consistency. Brush over warm rolls.
Nutrition Facts
1 roll: 160 calories, 6g fat (4g saturated fat), 24mg cholesterol, 118mg sodium, 24g carbohydrate (8g sugars, 1g fiber), 3g protein.
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