My children LOVE it when I make these Breakfast Butterhorns.
It is so simple, I don’t mind making them at all. My bread machine does almost all the work for me. I usually have a helper or two roaming around in the kitchen, eager to put the sugar and cinnamon on the rolls for me. This time, I was solo, however, Cade did wonder by asking to touch the dough. Not sure why that is an exciting moment: dough touching. Both Cade and Cora get a kick out of it. It is a good time to talk about textures and why the dough is sticky. I’ll be honest. Sometimes I allow it and sometimes I don’t. I have a memory of Cade sticking his whole hand in the dough and half of the dough coming off onto his hand. The memory needs to fade before I allow it so freely again. 😉
These Breakfast Butterhorns freeze wonderfully. I make them, pop them in the freezer and my children will pull them out in the morning. Usually they will have these for breakfast with a piece of fruit. It is such a quick, easy breakfast for those busy mornings.
This recipe is adapted from Money Saving Mom. I found her butterhorn recipe a few years ago and adapted it to make the breakfast butterhorns. I halved her recipe so I can fit the ingredients into my bread machine. I sometimes will use honey and cinnamon for the filling. (If I’m feeling healthy.) Sometimes I will use butter, cinnamon and sugar (If I’m not feeling healthy.) 😉 Either way, they are a keeper!
1/6 cup warm water
1 cup milk (80*)
1/2 cup butter (melted)
1/2 cup sugar
1 tsp salt
4 cups flour
1 Tablespoon dry yeast (heaping)
Place in that order in your bread machine and set on dough cycle.
When dough is finished, divide dough in half and roll out one section in a circle. (Or circle-ish, no one will judge you!)
Spread 1-2 tablespoons butter on dough. Sprinkle a cinnamon/sugar mixture on the dough. (Instead, you can also use brown sugar/cinnamon.)
Using a knife, divide the dough in half, then again, then again, until you have triangles (like a pie). Roll the triangles up one at a time starting with the wide end and rolling to the tip. Place on a greased baking sheet. Put in 350* oven for 15 minutes or until lightly browned.
To freeze: Simply take cooled butterhorns, place in freezer bag and freeze. Pull out how many is needed and reheat in microwave.