Amazing Butterhorns

Butterhorn Recipe with Glaze and Nuts

These butterhorn pastries are soft, sweet and buttery, with a crunchy walnut topping for extra flavour and texture. Delicious on its own, or served with butter its a perfect relaxing weekend breakfast, or a treat to get your out the door Monday morning. This butterhorn recipe can be prepared the night before, and baked in the morning. Imagine how nice these butterhorn danish smell baking along with the scent of fresh brewed coffee.

What is a Butterhorn made of?

Butterhorns are a classic sweet bread pastry similar to a cinnamon roll. They are made using a sweet yeast dough and then served with either an icing glaze and nuts, or you can fill the center with an assortment of fruit jams, or lemon custard.

Butterhorn Pastry Ingredients

This old fashioned butterhorn recipe uses yeast, which is made into a type of bread dough, the old fashioned flavour comes from the yeast dough, but you can mix the dough the night so it can be served fresh baked and warm in the morning.

Start by soaking the yeast to soften.  In a large bowl mix together 1 package yeast, 1 tsp sugar and 1/2 cup warm water. Let stand until yeast becomes frothy.

While the yeast is softening, mix the flour, salt and sugar together in a large bowl. Set out the egg to warm to room temp.

Scald the 1/2 cup milk, add the butter to the warm milk, stir until the butter melts. Continue to let cool until its lukewarm.

Set aside until lukewarm. Once lukewarm, add 1/2 cup warm water, the egg and the softened yeast mixture.

Mix the 4 c flour, 1/2 tsp salt and 1/2 c sugar together in a large bowl.

Make a well in the center of the dry ingredients, add in the wet ingredients and mix.

Once the butterhorn yeast dough is mixed turn onto a floured counter and knead until elastic and firm.

If you want to make the butterhorns the night before take the mixed and kneaded dough, place in a bowl covered with plastic wrap. The next morning take it out and allow it to rise continuing with the recipe as usual. (The picture is dull as I was mixing at night)

Place in greased bowl, cover with a towel and let rise until double in bulk.

Whether you did the butterhorns all in one day or overnight leave the dough to rise until double in bulk. Once the dough has risen, punch it down to let the air out.

Roll out the dough on a floured counter until your dough is about 1/3″ thick. Spread with butter and then roll the dough up like you would cinnamon buns.

Cut the roll of dough into 1 inch slices.

Place on a greased cookie sheet, cover with a towel and let rise about an hour.

Baking and Icing Butterhorn Danish

Bake at 375 F for about 25 minutes until golden.

Once baked let cool until warm so they don’t burn you hands.

Simple Butterhorn Icing Glaze

Mix together 2 cups icing sugar, 2 tbsp milk, 1 tsp vanilla. Add more milk if needed for consistency.

Drizzle the butterhorn danish with the icing and then dip in chopped walnuts, pecans or almonds.

These buns can be served warm or cold. To store place in single layer in an air tight container.

How to Freeze Butterhorn Danish

Butterhorns freeze very well for up to a month. After they are baked, iced and dipped in nuts, layer them in a single layer on a parchment covered cookie sheet. I like to freeze mine in a single layer inside a well sealed airtight plastic container. To serve just pull them out a couple of hours ahead, cover with a clean towel and let them thaw on the cupboard.

Other Roll Recipes to Try