Ingredients
Sweet Butterhorns:
- 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
- 7 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
Method
Sweet Butterhorns:
- 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.
Nutrition
Notes
You can scald milk in microwave (about 2 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