Cinnamon Walnut Butterhorns Recipe

Indulge in the irresistible aroma and taste of these incredibly soft and easy-to-make Cinnamon Walnut Butterhorns! This recipe allows for flexible baking – bake them all at once for a warm treat, or refrigerate the dough for baking later. Prepare to be amazed by the delightful combination of cinnamon, walnuts, and buttery, flaky pastry. Perfect for breakfast, brunch, or a sweet afternoon snack!

Prep Time 45 mins

Cook Time 210 mins

Calories 203.2 kcal

Protein 8g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Cinnamon Walnut Butterhorns

1 tablespoon milk
1/4 cup softened unsalted butter
2 large eggs
1/4 cup granulated sugar
Active Dry Yeast
1/4 cup warm water
All Purpose Flour
2 teaspoons ground cinnamon
1 cup chopped walnuts
1 large egg

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How to Make Cinnamon Walnut Butterhorns

In a large bowl, combine 1 cup of warm milk and 1/2 cup (1 stick) of unsalted butter.
Stir until the butter is completely melted.
Allow the milk mixture to cool slightly to lukewarm.
Add 2 large eggs and 1/2 cup of granulated sugar to the milk mixture.
In a small bowl, dissolve 2 1/4 teaspoons of active dry yeast in 1/4 cup of warm water. Let stand for 5 minutes until foamy.
Add the yeast mixture to the milk mixture.
Gradually add 4 cups of all-purpose flour, beating with a hand mixer or heavy-duty stand mixer until a satiny dough forms. You may need to add a little more flour, 1/4 cup at a time, if the dough is too sticky.
Cover the bowl and refrigerate for at least 2 hours, or up to 4 days.
Divide the chilled dough into 4 equal parts.
On a lightly floured surface, roll each part into a 12-inch circle.
Spread each circle with 1/4 cup of softened unsalted butter.
In a small bowl, mix 1/4 cup of granulated sugar with 2 teaspoons of ground cinnamon.
Sprinkle each circle evenly with 1/4 of the cinnamon-sugar mixture.
Sprinkle each circle evenly with 1/4 cup of chopped walnuts.
Cut each circle into 8 equal wedges.
Starting at the wide end, roll each wedge up tightly into a crescent shape.
Place the crescent rolls onto a greased baking sheet.
Let the rolls rise in a warm place until puffy, about 45 minutes to 1 hour.
In a small bowl, whisk together 1 large egg and 1 tablespoon of milk to make an egg wash.
Brush the tops of the rolls with the egg wash.
Bake in a preheated oven at 375°F (190°C) for 13-15 minutes, or until golden brown.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

25g

Fat

21g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Breakfast & Brunch Sweets & Sides Desserts American Vegetarian Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Preparation Breads Rolls Biscuits Dietary Low Sodium Yeast Low In Something 4 Hours Or Less

Frequently Asked Questions

How long does it take to make Cinnamon Walnut Butterhorns?

Cinnamon Walnut Butterhorns takes about 255 minutes from start to finish — roughly 45 minutes to prepare and 210 minutes to cook.

How many calories are in Cinnamon Walnut Butterhorns?

Cinnamon Walnut Butterhorns has approximately 203.2 calories per serving, with about 8 g protein, 8 g carbohydrates and 14 g fat.

What ingredients do I need for Cinnamon Walnut Butterhorns?

The key ingredients for Cinnamon Walnut Butterhorns are Milk, Butter, Eggs, Sugar, Active Dry Yeast, Warm Water. See the full list with measurements above.