Grandmas Butterhorns Recipe

There is something a little old-fashioned and charming about homemade Butterhorns. Not the big mall-style cinnamon roll dripping with frosting, but the kind of tender, buttery pastry that looks like someone took a little extra care with it.

Homemade Butterhorns have that bakery feel with a soft and lightly sweet dough, the tops bake up golden, and the simple vanilla glaze with shaved almonds makes them pretty enough for a holiday breakfast, brunch table, or a chilly afternoon kitchen make.

And because these rolls feel like they belong next to a cozy mug of something warm, the mocktail pairing is hot apple cider. A cup of spiced cider and one of these rolls makes the day feel just a little sweeter.

These sweet rolls feel like a treat without needing a complicated filling or shaping technique. The twist-and-coil method gives them a pretty bakery look, but it is really just dough strips gently twisted and rolled into place.

They are also a nice kitchen project for a slow morning. Not difficult, just a little hands-on. The kind of baking that makes the kitchen smell wonderful and gives you something pretty to share.

For more great shareable treat ideas, take a look at my Kitchen Make

Print

Butterhorns

Soft, buttery Butterhorns made with a lightly sweet yeast dough, finished with a simple vanilla glaze and shaved almonds. These pretty homemade rolls are perfect for brunch, holiday mornings, or pairing with a mug of hot apple cider.

Course Breakfast

Keyword butterhorn recipe, sweet rolls

Servings 18 rolls

Ingredients

Dough

• 2 cups milk
• ½ cup granulated sugar, divided
• 1 cup unsalted butter
• 1 teaspoon salt
• ½ cup warm water (between 105-110℉)
• 2¼ teaspoons (1 packet) active dry yeast
• 6 cups all-purpose flour
• 1 large egg

Glaze

• 2 cups powdered sugar
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• ½ cup shaved almonds

Instructions

1. Line a baking sheet(s) with parchment paper.
2. In a shallow saucepan, heat the milk on medium heat to scalding (not boiling). You want to see tiny little bubbles around the edge of the pan but you don’t want it bubbling anywhere else in the pan.
3. Remove from heat and add 1/2 cup of sugar, the butter and the salt to the warm milk. Stir to melt the butter and dissolve the sugar and salt. Set aside to cool.
4. In a small mixing bowl, stir the yeast and 1 teaspoon of granulated sugar into the warm water. Let it stand for 5 minutes to bloom.
5. Put the flour in a large mixing bowl and make a well in the centre of the bowl. Add the egg, the milk mixture and the yeast mixture to the bowl. Stir until everything is moistened and you’ve got a shaggy dough.
6. Spray a piece of plastic wrap with cooking spray and cover the bowl with it. Place the bowl in a warm spot to rise for 1 hour. It will be doubled in size by that time.
7. Turn the dough out to a floured surface and divide it into two equals portions.
8. Roll out one portion on a lightly floured surface to approximately 10 inches by 12 inches. cut the dough into 12 x 1 inch strips. Repeat this process with the other portion of dough.

9. Lightly twist each strip like you would a party streamer. Starting in the middle of the bun, roll the twisted strip around itself directly onto the prepared baking sheet. When you get to the end, lightly pinch the the dough into the side of the coil. Be sure to leave at least 3-4 inches between each roll. Repeat this process until you get 18 rolls.

10. Cover with greased plastic wrap and place in a warm, dry spot for 30 minutes to rise. The rolls will be puffed up and almost double the size.

11. Preheat your oven to 375℉

12. Bake the risen buns for 25 minutes in a preheated oven. The tops will be golden brown. Cool on the pan for 5 minutes then transfer the rolls to a rack to cool to room temperature.

13. Once cooled, we’ll start on the glaze. In a small mixing bowl, use a fork to whisk the powdered sugar, vanilla and milk.
14. Drizzle the glaze over the top of the rolls and sprinkle the tops with shaved (or slivered) almonds. Enjoy immediately!

Recipe Notes

Cut the recipe in half to make smaller batch.

Store leftovers, covered, at room temperature for 3 days. You can warm in the microwave on high for 15 seconds for an added touch.
You can freeze these pastries in an airtight container for up to 2 months. Thaw on the counter when you are ready to eat.

A Few Notes Before You Bake

Scalding the milk helps create a softer dough. You do not want to boil it. Look for tiny bubbles around the edge of the pan, then pull it off the heat.

Let the milk mixture cool before adding it to the flour and yeast. If it is too hot, it can damage the yeast and keep the dough from rising properly.

When twisting the dough strips, keep the twist light. You are not trying to make a tight rope. A gentle twist gives the rolls that pretty spiral shape while still letting the dough rise.

How To Make Butterhorns

Ideas for Sharing

These Butterhorns are best served the day they are glazed, while the tops are soft and the almonds still have a little delicate texture.

They would be lovely for:

A fall or winter brunch
A holiday breakfast tray
A handmade food gift
A coffee-and-cider afternoon
A slow weekend baking project

They also make a pretty addition to a breakfast board with fruit, butter, jam, and a little english tea