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Swiss Butterhorns Recipe

Swiss Butterhorns Recipe

My husband and I like to entertain at breakfast, and we're always looking for new recipes. So I was thrilled when my daughter shared this butterhorn recipe with me. They're so rich, light and easy to make.
TOTAL TIME: Prep: 25 min. + chilling Bake: 15 min. YIELD:36 servings


  • DOUGH:
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup plus 1/3 cup cold butter
  • 1 egg yolk, lightly beaten
  • 3/4 cup sour cream
  • 1/2 cup chopped pecans
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • GLAZE (optional):
  • 1 cup confectioners' sugar
  • 2 tablespoons milk
  • 1/4 teaspoon vanilla extract


  • 1. In a large bowl, combine flour and salt. Cut in butter until crumbly. Stir in egg yolk and sour cream; shape into a ball. Chill several hours or overnight.
  • 2. Divide dough into thirds. On a well-floured surface, roll each portion into a 12-in. circle. Combine filling ingredients. Sprinkle a third of the filling over each circle. Cut each circle into 12 wedges. Roll each wedge, starting at the wide end. Place on greased baking sheets with points down.
  • 3. Bake at 350° for 15-18 minutes or until lightly browned. Make glaze if desired. Combine all ingredients and spread on warm rolls. Yield: 3 dozen.

Nutritional Facts

1 each: 110 calories, 6g fat (2g saturated fat), 14mg cholesterol, 66mg sodium, 12g carbohydrate (6g sugars, 0 fiber), 1g protein.

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amreester User ID: 1062233 20175
Reviewed Jun. 27, 2012

"Have a made 2 or 3 times for the Christmas holiday. Excellent!"

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