CINNAMON-GLAZED BUTTERHORNS

Cinnamon-Glazed Butterhorns image

I cook for a logging crew, and these golden goodies are always a hit. I used to spread them with canned frosting, but then I came up with an easy glaze.

Provided by Taste of Home

Time 50m

Yield 2 dozen.

Number Of Ingredients 14

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/2 cup butter, melted
1/4 cup sugar
1 egg
3/4 teaspoon salt
4 to 4-1/4 cups all-purpose flour
GLAZE:
3 tablespoons butter
1 cup confectioners' sugar
3/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 to 2 tablespoons hot water

Steps:

In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends to form a crescent., Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350° for 12-15 minutes or until golden brown. Remove from pans to wire racks., For glaze, heat butter in a small saucepan until golden brown; remove from the heat. In a bowl, whisk the confectioners' sugar, cinnamon, vanilla and browned butter until smooth. Whisk in enough hot water to achieve spreading consistency. Brush over warm rolls.

Nutrition Facts : Calories 160 calories, Fat 6g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 118mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.