These are the BEST Sweet Butterhorns ever with swirls of rich, buttery layers, sweet frosting, and perfectly toasted nuts. They are so much more than your average sweet roll!

If you read my last post, Better-Than-Dinner-Rolls Butterhorns, you know the story behind this recipe.  If you haven’t read that post I’ll recap here.  Both our butterhorns recipes are the same, the style in rolling and toppings are different though.  Just one more reason this recipe is so awesome… you can go sweet or savory with it.

This sweet butterhorns recipe came to me by a very special person and through beautiful means. Ryan, my husband, lost his mother to cancer 10 years ago this December.  I never had the honor to meet her in person because Ryan and I didn’t meet until just after her passing.  Nonetheless, this recipe was from her.

Near the time of her passing, only two of her four children were married and she had 2 grandkids.  In her last months on this earth, she spent hours and hours putting together what we know as our “grandma box.”  She made one for each of her kids, married or not, kids or not. It was a large bin full of blankets, baby clothes, scrapbooks of her, stories with handmade puppets, and a recipe book.  It has been a beautiful way I and our three (soon to be four) children could get to know her even though we won’t meet on this earth.

After hearing stories from Ryan of these famous sweet butterhorns “my mom always made,” I had to find the recipe.  I found the recipe in “grandma’s cookbook,” the one she gave in the “grandma box.”

To say this recipe is special… it is and once you try it, you will be making beautiful memories with it yourself. Whether you make these to add to a delicious Thanksgiving spread or your family’s weekend breakfast ;), you’re going to love the sweet, buttery richness.

Another great fact about these sweet butterhorns is that they are pretty easy to make. 

Sweet Butterhorns Recipe Overview:

I start by getting the yeast mixture ready.  This includes warm water, sugar, and instant yeast.

Next, I scald the milk. You can do this in a pan over the stove or, for ease and speed, you can microwave the milk to heat it (about 1 minute).  Once hot, but not boiling, I add the butter, sugar, and salt.  I add a bit of the hot milk mixture to the egg to avoid making a scrambled egg in the dough and set aside until I’m ready for it.

In my Kitchen Aid mixer with a bread hook attachment, I add the flour. Then add the yeast mixture, milk mixture, and egg.  I mix until the flour is incorporated and a soft dough has formed. If you don’t want to use a mixer you can also make this down in a large bowl just like in the video above.

On a floured surface, I pour the dough out, sprinkle with flour, knead for about 30 seconds.  Once kneaded I let it rest and rise until doubled.  This can take anywhere from 30 minutes to an hour depending on the temperature of where the dough is left to raise.

Once the dough has doubled in size I pour onto a well-floured surface, divide in half.  The dough will be very soft so make sure to use plenty of flour.

Press one half of the dough into an 8 x 12 inch rectangle, spread with softened butter, roll like a cinnamon roll and cut into 12 equal pieces.  I like to use floss or string to cut them.  This keeps the rolls round and beautiful.

Starting at the wider end, I roll the dough.  This will make it look like a horn or similar to a crescent.  Set on a cookie sheet with room for them to spread.  They will get much bigger. Yum!  Once rolled and placed on a baking sheet, I let them rise for about 15 minutes then bake them at 375 degrees F. for about 20 minutes, or until the tops are golden brown.

Once they’re out of the oven, let them cool slightly then frost or ice.  Ryan won’t eat any kind of cheese including cream cheese.  We (the girls and I-and most everyone else) prefer these rolls with a tangy, creamy cream cheese frosting. 

Ryan prefers a simple almond icing.  When I made the batch I photoed for this post, I made it with the almond icing.  When I shoot the short little video at the top, I made them with the cream cheese frosting. I will include the cream cheese frosting in the recipe and the almond icing in the notes of the recipe.

Once the sweet butterhorns have been smothered with delicious sweet icing or frosting, we like to sprinkle or dip them in crushed toasted nuts (almonds, pecans, or walnuts).

There you have it! The BEST Sweet Butterhorns.  They are sweet, rich, buttery and will keep you wanting more. 😉

What’s your favorite bread dessert?  I’d love to hear about the recipe and the story behind it. Post it in the comments!

Sweet Butterhorns Recipe Card:

Originally Published: 11.21.2017 Updated: 03.05.2024