This is a great recipe not only because the finished product is incredibly delicious, but you make the dough the night before, it requires no kneading, and it is ready to form into flaky, buttery, sweet delicacies when you wake the next morning. The Butterhorns freeze well so it’s a great do-ahead recipe if you’re planning a brunch or breakfast party. I adapted the recipe just a tiny bit however………. some things are simply timeless! Enjoy!
2 ½ teaspoons dry yeast (1 package)
1 cup milk, 105-115 degrees
2 sticks cold butter
4 ½ cups flour
1 teaspoon salt
2 large eggs, beaten
4 tablespoons softened butter
1/2 cup sugar
2 teaspoons cinnamon
powdered sugar icing (recipe below)
1. Stir yeast and sugar into warm milk until dissolved. Let sit for 5-10 minutes or until foamy.
2 cups of powdered sugar
1 vanilla bean, cut in half and beans scraped out with knife (or 1 teaspoon of vanilla bean paste)
1. Mix ingredients together until well blended. Mixture should be quite thick – it will thin out when you spread it on the rolls. If it is too thin, add a little milk or if too thin, add a bit more powdered sugar. You can also just sprinkle these with powdered sugar when they are cooled.