The BEST Sweet Butterhorns
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!
- 1/2 cup warm water
- 1 tablespoon sugar
- 2 tablespoons yeast
- 2 cups milk, scalded
- 1/2 cup sugar
- 1 teaspoon salt
- 1 cup butter, plus 1/4 cup
- 1 egg beaten
- 6 cups flour, plus flour for kneading and rolling dough out
Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 1 teaspoon vanilla
- 3-4 cups powdered sugar
- Dissolve yeast and 1 tablespoon sugar in warm water.
- Pour flour into large bowl or mixer.
- Add scalded milk, butter, sugar, and salt. Give a quick stir. Add yeast mixture and egg.
- Mix until flour is incorporated.
- Pour out onto well-floured surface. Knead for 30 seconds. Dough will be very soft. Use flour to help not stick to hands or surface.
- Place back in bowl and let rise until doubled in size (about 30 min to 1 hour depending on temperature of room).
- Punch down, divide dough into two pieces. Roll each half into an 8x12 inch rectangle. Spread butter (the extra 1/4 cup) on top of dough.
- Roll into a 12 inch long piece (like when making cinnamon rolls). Cut into 12 equal pieces using floss or string.
- The sweet butterhorns should look similar to a cinnamon roll.
- Place on an ungreased cookie sheet with room to spread. Let rise about 15 minutes.
- Bake at 375 degrees for 20 minutes or until tops and edges are golden brown.
- Let cool slightly before frosting.
Cream Cheese Frosting:
- Mix ingredients together until well blended.
You can scald milk in microwave (about 1 minutes). You can mix dough in a large bowl or stand mixer. Simple Almond Icing- 3 cups powdered sugar, 2-4 tablespoons milk, 1 1/2 teaspoons almond extract. Mix together, drizzle on top.
Hi Grace! Thanks for stopping by. I use all-purpose flour and active dry yeast. I updated the recipe to reflect this. I do try to include measurement weight in my more recent recipes. Thank you for the questions and suggestions. Happy baking!
Do you use bread flour or pastry flour or all purpose flour. Depending on the flour one cup weighs less from flour to flour.
Are you using active dry yeast for this butterhorn recipe.
I do not know if your more recent recipes put in the weights of the different ingredients. It would be very helpful for those of us who use our weigh scale to measure the flour, sugar, butter, etc.
Thanks so much,
Hi Karen! Yes, the “plus 1/4 cup butter” is for inside the rolls. There is also another 1/4 cup that goes in the icing so you’ll need a total of 1 1/2 cups of butter. I hope that makes sense and answers your question. These are so good!
Is the extra 1/4 c of butter in the ingredients list to go in the dough or is it for the icing?