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Butterhorns Recipe

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Homemade Butterhorns with Nuts Pastry

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.

Homemade butterhorn rolls recipe covered in glaze and walnuts.

Butterhorn Pastry Ingredients

1 pkg yeast

1 tsp sugar

1/2 cup warm water

1 egg (room temp)

1/2 cup milk

1/2 cup butter

1/2 cup warm water

4 cups flour

Making the Butterhorn Danish Dough

1/2 cup sugar

1/2 tsp salt

Icing Glaze Ingredients

2 cups icing sugar

2 tbsp milk

1 tsp vanilla

1 cup walnuts chopped fine

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.

A large ceramic bowl filled with yeast that is all soft and bubbly, ready for making butterhorn pastry.

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.

Mixed butterhorn dough ready for kneading and letting rise.

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

Butterhorn dough being kneaded on a floured counter.

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)

Mixed butterhornyeast dough made the night before covered in plastic wrap.

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

A bowl full of risen butterhorn yeast dough.  The butterhorn dough is in a large pink bowl and is puffing over the top of the bowl.

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.

Punched down butterhorn dough that is ready for rolling.

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.

Rolling out butterhorn dough until its about 1/3 inch thick.  The dough is on a floured bowl and you can see a rolling pin.

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.

Just baked butterhorns cooling on parchment paper before being glazed with icing and topped with walnuts

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.

A small white bowl filled with creamy coloured icing for glazing butterhorns. The icing is thin and there is a small teasoon in the icing.

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

Old fashioned butterhorns sitting on a towel cooling.  The butterhrons are warm, golden brown and have a drizzel of vanilla glaze and loads of walnuts on top.

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.

Golden brown light and airy yeast butterhorn rolls with vanilla glaze and walnuts.

Related Posts you May Enjoy

Classic Air Buns

All traditional yeast doughs are made in relatively the same manner. You soften the yeast, mix the dough, knead, let rise, punch down, let rise, pan and bake. Its not at all hard or time consuming, its also the perfect excuse to spend a whole day hanging out at home. If your just starting to bake with yeast I have created a very step by step tutorial for making classic air buns. It guides you through each part of making yeast dough.

Pumpkin Swirl Scones

These pumpkin swirl cinnamon scones are similar to butterhorn rolls as you roll the dough up into a jelly roll, before slicing it and baking it. Its made with a simpler baking powder scone dough, instead of the more elaborate yeast sweet dough. It also makes for an extra special Fall breakfast idea or snack

butter horn recipe, butter horns, maple butter, maple butter recipe
5 from 4 votes

Butterhorns Recipe

These are a really special treat, that you don’t see often. Your family will love these butterhorn breakfast pastries.
Print Recipe
Prep Time:3 hrs
Cook Time:25 mins
Total Time:3 hrs 30 mins

Ingredients

  • 1 pkg yeast
  • 1 tsp sugar
  • ½ cup water
  • 1 egg room temperature
  • ½ cup milk
  • ½ cup butter
  • ½ cup warm water
  • 4 cups flour
  • ½ cup sugar
  • ½ tsp salt

Icing Glaze Ingredients

  • 2 cups icing sugar
  • 2 tbsp milk
  • 1 tsp vanilla

Topping

  • 1 cup walnuts chopped fine

Instructions

  • Soak the yeast to soften.  In a second small bowl mix together 1 package yeast, 1 tsp sugar and 1/2 cup warm water. Let stand until yeast becomes frothy.
    A large ceramic bowl filled with yeast that is all soft and bubbly, ready for making butterhorns.
  • Set out the egg to warm to room temp.
  • Mix the 4 c flour, 1/2 tsp salt and 1/2 c sugar together in a large bowl.
  • Scald a 1/2 cup milk, add 1/2 cup stir until butter melts. Set aside until lukewarm.
    Warming milk in a saucepan for making butterhorns
  • Once lukewarm, add 1/2 cup warm water, the egg and the softened yeast mixture.
  • Let the dough rise until double in bulk.  
    A bowl full of risen butterhorn dough. The butterhorn dough is in a large pink bowl and is puffing over the top of the bowl.
  • Punch down to remove the excess air.
    punched down butterhorn dough that is ready for rolling.
  • Roll out the dough on a floured board/counter. Spread with butter, roll up like a jelly roll and cut into 1-inch slices.  
    Rolling out butterhorn dough until its about 1/3 inch thick. The dough is on a floured bowl and you can see a rolling pin.
  • Place on a greased cookie sheet lined with parchment paper and let rise about an hour.  Bake at 375 for 25 min.

Icing Glaze

  • Mix together 2 cups icing sugar, 2 tbsp milk, 1 tsp vanilla. Add more milk if needed for consistency.
    A small white bowl filled with creamy coloured icing for glazing butterhorns. The icing is thin and there is a small teasoon in the icing.
  • Drizzle the butterhorns with the icing and then dip in chopped walnuts, pecans or almonds.
  • Can be served warm, or cold.
Course: Breakfast, Snack
Cuisine: American, Canadian
Keyword: Butterhorns
Servings: 12 large butterhorns
Cost: $5

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9 Comments

  1. 5 stars
    Yum! These look wonderful!! I would love to try these.

  2. 5 stars
    Mmmm, I’ve never had a butterhorn, but from the way you describe them I can practically smell them now!

    1. They are an old time classic treat from eons ago. My family loves them.

  3. 5 stars
    Yum, this looks so delicious. I have to make this for my crew.
    Happy almost summer,
    Kippi

    1. Hi Kippi, happy almost summer to you as well, we are finally outside planting flowers and working on the deck. They are delicious.

  4. Lynne Zemaitis says:

    5 stars
    Yum!! Thank you for sharing this amazing recipe, Leanna! This is the perfect recipe to enjoy with a cup of tea or coffee.

    1. Hi Lynn. I am telling you they make a rainy weekend better. My crew love these.

  5. Mary from Life at Bella Terra says:

    Leanna, this recipe looks delicious. I am new to your blog and am interested in your canning and preserving. I am harvesting so much out of our garden in Phoenix right now~tomatoes, zucchini, artichokes, peaches, and soon to be apples and apricots. I love to bake too and have some whole wheat sourdough bread in the oven right now! Thanks for sharing.

  6. Sharon Wakelam says:

    Hi I’m an Alberts girl also, currently livening in Mexico. Can’t get home due to Corona virus, but hope to in the spring.
    I’ve told many about butterhorns but no one here has ever experienced the wonderful taste of a butterhorn hot off the grill.
    Now I can treat my friends to a wonderful experience , as soon as we are able.
    Thanks so much for the recipe, I’m making some tomorrow.
    Sharon

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