CINNAMON WALNUT BUTTERHORNS
These are so easy and just so soft and yummy! Bake then all at once or you can refrigerate the dough to bake some later. Cook time includes chill and rising time.
Provided by pines506
Categories Yeast Breads
Time 3h30m
Yield 32 butterhorns
Number Of Ingredients 13
Steps:
- In a large bowl, combine hot milk and butter.
- Stiruntil butter is melted.
- Cool.
- Add in eggs and sugar.
- Dissolve yeast in the warm water and let stand 5 minutes until bubbly.
- Add to milk mixture.
- Beat in flour by hand or with heavy duty mixer, keeping dough satiny.
- Cover and refrigerate 2 hours or up to 4 days.
- Divide dough into 4 parts.
- On floured surface, roll each part at a time to make 12 inch circles.
- Spread each circle with 1/4 of the butter.
- Mix sugar and cinnamon.
- Sprinkle each circle with 1/4 of the mixture.
- Sprinkle each circle with 1/4 of the walnuts.
- Cut each circle into 8 equal wedges.
- Roll each wedge starting with the wide end to make a crescent shape.
- Place on greased cookie sheet.
- Let rise until puffy, about 45 min to 1 hour.
- Mix egg and milk to make glaze.
- Brush rolls with mixture.
- Bake at 375 for 13 to 15 minutes.
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Andrew Robertson
[email protected]I'm definitely making these butterhorns again. They're so delicious and easy to make.
Samuel Ramos
[email protected]These butterhorns are so good, I could eat them every day.
Vilma Rowe
[email protected]I've made these butterhorns several times and they're always a hit. They're a family favorite.
movies centar
[email protected]These butterhorns are the perfect holiday treat. They're festive and delicious.
Aminat Bello
[email protected]I'm not a baker, but these butterhorns were easy to make and they turned out great.
Ray Saint
[email protected]I made these butterhorns for a bake sale and they sold out in minutes. Everyone loved them!
Sheik Sadi
[email protected]These butterhorns are so addictive! I can't stop eating them.
esmeralda escobar
[email protected]I followed the recipe exactly and the butterhorns turned out perfectly. They were so light and flaky.
Paul Thomas
[email protected]These butterhorns were a bit time-consuming to make, but they were definitely worth it. They were so delicious and impressive-looking.
Juni Khan
[email protected]I'm not usually a fan of butterhorns, but these were really good. The dough was flaky and the filling was rich and flavorful.
Twinamatsiko Eddie
[email protected]I love the combination of cinnamon and walnuts in these butterhorns. They're the perfect balance of sweet and nutty. And the cream cheese filling is a nice touch.
Hayat Arman
[email protected]These cinnamon walnut butterhorns were a huge hit at my holiday party. They were so delicious and festive-looking, and they disappeared quickly!