Cinnamon roll bear claws, buttery buns with cinnamon sugar, slightly crisp on the out sides and soft and fluffy inside. A delicious holiday bake.
Course Dessert, Snack
Cuisine International
Keyword Buttery rolls, cinnamon roll recipe, Cinnamon rolls, How to make buttery cinnamon roll, Sweet bread
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
resting time 2 hourshours
Calories
Ingredients
For Dough
3½cupsall-purpose flour
1¼cupsmilk
¼cupsugar
1.5tablespooninstant yeast
4tablespoonsunsalted buttermelted
1½teaspoonssalt
Filling
⅓cupgranulated sugar
⅓cuplight brown sugar
2tablespoonsground cinnamon
6tablespoonsunsalted buttersoftened, divided
Glaze
½cuppowdered sugar
1tablespoonmilk
2dahses of vanilla extract
Instructions
I used my food processor to knead the dough. you can even hand knead the dough. Warm milk in microwave for 20 seconds, it should warm, not boiling hot. Add butter to this.
Take flour, sugar, salt and yeast in the processor bowl. Pulse twice to combine. Now slowly add milk to the flour mix and start kneading to a soft dough.
Knead about 5-6 minutes in medium speed to get a nice soft and smooth dough. It will take about 8-10 minutes if kneading by hand to get a soft dough.
Keep the dough in a well-oiled bowl and covered and let it rise about 1-2 hours or until it has doubled in size. I left the dough for 90 minutes.
When the dough is rising, keep filling ready by mixing cinnamon and sugar together and the butter on the counter to get soft. Now to make the bear claws.
Let us shape the rolls to bear claws
Roll the dough into a 15x12 inch rectangle. Spread about 3 tablespoon of butter on the rolled rectangle. Spread cinnamon sugar generously on top of the butter. Now roll the dough into a log, pinch the seam to seal. I cut the log into 4 pieces measuring 3 inches each
Now to shape it into a bear claw. Work with one cut piece at a time. Make 3 or 4 slits on one side of the log. Carefully lift it and place in a baking sheet, slightly tilting the edges to make a curve. Repeat the same with the rest of the dough.
Let the bear claws rest for 15 minutes. while it is resting, preheat the oven to 180C.
Brush the claws generously with butter and bake them for around 30-40 minutes or until golden brown. Mine were done by 30 minutes. Once done, take it out and let it cool completely on a wire rack.
While the claws are cooling down, make the sugar glaze by mixing powdered sugar and water and vanilla extract. Using a fork or a piping bag, drizzle glaze on the claws.
Serve them warm. Both my kiddo's enjoyed these rolls to the last bite, even took it to his school snack for next day. This is a definitely keeper recipe for the fun-shape and also for the taste