Cinnamon Walnut Butterhorns
Delight your taste buds with these irresistible Cinnamon Walnut Butterhorns, a pastry-lover's dream! Featuring a tender, buttery dough enriched with sour cream and a hint of yeast, these crescent-shaped treats are filled with a cozy, nutty mixture of brown sugar, cinnamon, and chopped walnuts. Lightly golden and perfectly flaky, these pastries are simple to make yet impressive enough for any occasion. With an optional vanilla glaze to add a touch of sweetness, they’re ideal for breakfast, brunch, or an afternoon pick-me-up. Whether you’re savoring them fresh from the oven or sharing them with loved ones, these homemade butterhorns promise to wow with their delicate texture and warm, spiced flavor. Perfectly paired keywords: "Cinnamon Walnut Butterhorns recipe," "homemade pastries," "easy baked treats," and "cinnamon-sugar crescent rolls."
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.25 cup Granulated sugar
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, chilled and cubed
- 1 packet Active dry yeast
- 0.25 cup Warm milk (110°F/43°C)
- 1 large Egg yolk
- 0.5 cup Sour cream
- 0.5 cup Brown sugar
- 1.5 teaspoons Ground cinnamon
- 0.5 cup Chopped walnuts
- 2 tablespoons Melted butter
- 0.5 cup Confectioners’ sugar (for optional glaze)
- 1 tablespoon Milk (for optional glaze)
- 0.25 teaspoon Vanilla extract (for optional glaze)
Instructions
In a large mixing bowl, combine the flour, granulated sugar, and salt.
Using a pastry cutter or your fingers, cut in the chilled butter until the mixture resembles coarse crumbs.
In a small bowl, dissolve the yeast in the warm milk and let it sit for about 5 minutes, or until foamy.
Add the yeast mixture, egg yolk, and sour cream to the flour mixture. Stir until the dough begins to come together.
Turn the dough onto a lightly floured surface and knead gently until smooth, about 3-4 minutes. Do not overwork the dough.
Divide the dough into two equal portions, flatten each into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour or up to overnight.
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a small bowl, mix together the brown sugar, cinnamon, and chopped walnuts for the filling.
On a floured surface, roll out one portion of dough into a 12-inch circle. Brush the surface with 1 tablespoon of melted butter.
Evenly sprinkle half of the filling mixture over the rolled-out dough.
Using a pizza cutter or knife, cut the circle into 12 wedges (like slicing a pizza).
Starting from the wide end of each wedge, roll it up tightly toward the point to form a crescent shape.
Place the butterhorns tip-side down on the prepared baking sheets. Repeat with the second portion of dough.
Bake for 12-15 minutes, or until golden brown. Remove from the oven and let cool on a wire rack.
If desired, make the glaze by whisking together confectioners’ sugar, milk, and vanilla extract. Drizzle over the cooled butterhorns before serving.
Nutrition Facts
Calories |
195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 48 mg | 2% | |
| Total Carbohydrate | 20.6 g | 7% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 10.2 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 23 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 48 mg | 1% | |
*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.
