Cinnamon Bear Claws Once a Month Cooking
Indulge in the sweet allure of homemade pastries with this Cinnamon Bear Claws Once a Month Cooking recipe—perfect for busy bakers who crave luxury on demand! These flaky, golden treats feature a rich filling of almond paste, cinnamon, and brown sugar, enveloped in buttery, yeasted dough with signature "claw" detailing. Topped with a vanilla glaze, they strike the perfect balance of cozy spice and sweet decadence. Designed for efficiency, this recipe lets you bake ahead and freeze these pastries for quick reheating, making them an ideal make-ahead breakfast, dessert, or snack. With step-by-step instructions for creating bakery-quality bear claws at home, this recipe is your go-to for an irresistible and time-saving treat!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1 cup Unsalted butter, cold and cubed
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Active dry yeast
- 1 cup Warm milk (110°F/43°C)
- 2 large Eggs, beaten
- 7 ounces Almond paste
- 2 teaspoons Cinnamon
- 0.5 cup Brown sugar
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 2 tablespoons Water (for glaze)
- 1 large Egg yolk (for egg wash)
- 1 tablespoon Milk (for egg wash)
Instructions
In a large mixing bowl, combine flour, granulated sugar, and salt.
Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
Add the beaten eggs and the yeast mixture to the flour mixture. Stir until a dough forms.
Turn the dough out onto a lightly floured surface and knead for 5 minutes until smooth. Shape into a ball and cover with plastic wrap. Refrigerate for 1 hour.
In a small bowl, mix almond paste, cinnamon, and brown sugar together until combined. Set aside.
On a floured surface, roll the chilled dough into a large rectangle, about 10x16 inches.
Spread the almond and cinnamon filling evenly over half of the dough. Fold the other half of the dough over the filling and press to seal the edges.
Cut the folded dough into 12 equal strips. Use a knife to make three small cuts at one end of each strip, creating the 'claw' shape.
Gently curve each piece into a semi-circle and place on a parchment-lined baking sheet. Cover loosely with plastic wrap and let rise for 30 minutes.
Preheat the oven to 375°F (190°C).
Make the egg wash by whisking together the egg yolk and milk. Brush each bear claw with the egg wash.
Bake for 18-20 minutes, or until golden brown. Let cool on a wire rack.
To make the glaze, whisk together powdered sugar, vanilla extract, and water until smooth. Drizzle the glaze over the cooled bear claws.
To freeze: Let the bear claws cool completely, then wrap individually in plastic wrap and store in an airtight container in the freezer for up to 1 month.
To reheat: Warm individual bear claws in the microwave for 20-30 seconds or in a preheated oven at 350°F (175°C) for 5-7 minutes.
Nutrition Facts
Calories |
4966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.7 g | 303% | |
| Saturated Fat | 132.2 g | 661% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1093 mg | 364% | |
| Sodium | 2696 mg | 117% | |
| Total Carbohydrate | 630.6 g | 229% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 246.9 g | ||
| Protein | 85.7 g | 171% | |
| Vitamin D | 8.7 mcg | 44% | |
| Calcium | 706 mg | 54% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 1642 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
