Every Christmas and Easter morning of my childhood (and even still now), my mom made a fresh batch of cinnamon rolls called Butterhorns. The house would fill with the sweet smell of cinnamon and sugar, and we would all congregate in the kitchen waiting eagerly to eat them. She iced them while they were still warm and served them straight off the baking tray.
What I like about this recipe is that you prepare the dough the night before and let it sit overnight in the fridge, so there’s not as much work required on a busy holiday morning. You just have to roll the dough out and prepare the cinnamon rolls while your kids wait eagerly to eat them.
Here’s the Butterhorn Recipe:
Dry Ingredients for Dough:
-4 cups flour
-3 tablespoons sugar
-1 cup of butter
-½ tsp. salt
Wet Ingredients for Dough:
-1 cup milk
-¼ cup water
-3 egg yolks
-2 packets of yeast (2 x 7g packets)
For Dough Filling:
-½ cup melted butter
-½ cup of sugar
-2 tablespoons of cinnamon
Mix together the flour, sugar, butter and salt in a large bowl. It will remain a dry, crumbly mixture.
Mix the milk and water and heat until warm. In a separate bowl beat the egg yolks and add to the warmed water/milk mixture. Add the packets of yeast and blend or whisk until frothy.
Make a well in the bowl of dry ingredients. Dump in the wet mixture. Mix. Let stand overnight, or at least 8 hours in a fairly large bowl, covered, in the refrigerator.
In the morning, punch down and plop the dough onto a floured board. (If you let it stand for a few minutes at room temperature it will be easier to work the dough.) Knead slightly and then press into a rectangle shape. Roll out to a rectangle 24 inches by 18 inches. Brush melted butter over the dough. (I just pour the butter onto the dough and use my hands to smear it around.) Sprinkle with cinnamon and sugar until it is a medium brown color. Roll up the rectangle. Cut off 1½ inch slices. Place on a cookie sheet, with the tail tucked under. Smash them with the palm of your hand. Let rise for ½ hour.
Bake at 350°F for 10-15 minutes, until light brown. Frost with cream cheese frosting when cool (ish).
Cream Cheese Frosting:
1 (8 ounce) pkg. of cream cheese, softened
¾ cup of butter, softened
1 pound (box) of powdered sugar
2 tsp. Vanilla
Cream butter and cream cheese. Add powdered sugar and vanilla.