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Cinnamon Roll Bear Claws

Cinnamon Roll Bear Claw I’m always on the hunt for a good cinnamon roll recipe. For one thing, my dad loves them – and I enjoy making them for him. And second, who can resist a buttery bun bursting with cinnamon and sugar? Not I.

These cinnamon roll bear claws, a slight twist on a pastry I spotted on foodgawker, are a definite keeper. They are tender on the inside and slightly crisp on the outside and scream, “Eat me!” This recipe makes six bear claws, but I recommend doubling it because they will disappear quickly.

Cinnamon Roll Bear Claw_close Recipe adapted from Savory Nothings.

4.9 from 7 reviews
Cinnamon Roll Bear Claws
 
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Makes 6 bear claws
Ingredients
Dough:
  • 1¼ cups milk
  • 5 teaspoons active dry yeast
  • ¼ cup granulated sugar, divided
  • 4 tablespoons unsalted butter, melted
  • 3½ cups all-purpose flour
  • 1½ teaspoons salt
Filling and finish:
  • ⅓ cup granulated sugar
  • ⅓ cup light brown sugar
  • 2 tablespoons ground cinnamon
  • 6 tablespoons unsalted butter, softened, divided
Glaze:
  • ½ cup powdered sugar
  • 1 tablespoon milk
  • ⅛ teaspoon vanilla extract
Instructions
Make the dough:
  1. In a large bowl, heat milk until warm - about 30 seconds in the microwave should do. Add the yeast and 1 teaspoon granulated sugar. Whisk together until thoroughly combined and let sit until foamy, about 10 minutes.
  2. Add the remaining granulated sugar and the rest of the dough ingredients (butter through salt) to the milk mixture, stirring everything until it comes together to form a shaggy ball. Then knead the dough by hand (or with a dough hook attachment) until it’s smooth and elastic - this will take about 10 minutes (or less if using a stand mixer). Shape dough into a ball and place in a lightly oiled bowl, cover and let it rise until doubled in size, 1-2 hours.
Make the filling:
  1. In a small bowl, combine the sugars and cinnamon. Set aside.
Shape and bake the bear claws:
  1. Line a baking sheet with parchment paper.
  2. After the dough has risen, punch it down and divide in half; set one piece aside.
  3. Roll one portion of dough into a 15″x12″ rectangle. Spread 2½ tablespoons butter in an even layer over the top of the dough. Sprinkle half of the filling in an even layer over the top of the dough. Roll it up lengthwise into a long log and pinch seam and ends to seal. Set aside and repeat with remaining dough portion.
  4. Use a serrated knife to cut each log into 3 equal segments for a total of 6 small logs. Pinch ends of each small log to seal. Using kitchen shears, make 5-6 diagonal cuts along one side of each small log, being careful not to cut all the way through.
  5. Place the logs on the prepared baking sheet, curving them slightly. Turn each cut section onto its side.
  6. Preheat oven to 350 degrees.
  7. Melt remaining butter and brush tops of bear claws with butter. Bake for 30-40 minutes until golden, brushing with more butter halfway through. Transfer to a wire rack to cool.
Make the glaze:
  1. In a small bowl, combine the powdered sugar, milk and vanilla extract. Drizzle glaze over cooled bear claws.

Comments

  1. If there’s one thing I cannot resist, it’s cinnamon buns, in all shapes and forms. These bear claws are just so beautiful and I can definitely smell cinnamon in my kitchen, can’t wait to give them a go

  3. Aaah I completely missed this by a bazillion months, Alison! And just found you because I’m sad enough to Google myself, ha! Thanks for giving this recipe some love, and yours look so insanely beautiful! I appreciate the credit!

  4. Hi Alison
    These look AMAZING! I want to make them for my husband but I am absolutely WOEFUL in the kitchen! Please tell me you have a video of how you make these? I need all the help I can get! Haha!

  5. I’ve just popped these into the oven. I diced (1/4”) cubes of Granny Smith apples to put in them. I’d prefer adding raisins, but my husband doesn’t care for them. They look and smell great now, can’t wait to drizzle them with icing and enjoy! Thanks for a great recipe.

    • Yum – love the addition of tart apples! Hope you and your husband enjoy the bear claws, Sheilagh. You’ll have to make them again with raisins. 🙂

  6. Could I adjust this recipe to use instant yeast as opposed to active dry? I always have instant in my house. I can’t wait to try make this. 😄

  7. Oh my!! Thank you for a wonderful keeper recipe. This went right into my Favorites folder. They’re not just pretty, the dough is easy to work with and the taste is out of this world!

    • Hi Laurie – I’ve never tried it, but I bet you could freeze the dough after it’s risen. Punch it down and divide in half; then shape each piece into a ball, wrap and freeze. Remove the dough from the freezer the night before you want to shape and bake the rolls.

  9. Made a half batch of these the other day, very good, recipe easy to follow. I have been in search of a good cinnamon roll recipe that is tasty and not soggy. These were both! Will definitely make again. Thank you for sharing.

  10. What a great recipe. Used raisins in a few, dark chocolate chips in a few, and the rest as is in the recipe. So glad I doubled the recipe as recommended. Does anyone else feels like dough is the adult form of playdoh? Much better tasting!!

  11. Simply scrumptious and the dough is a dream to work with. I’ve been baking all kinds of bread for 50 years now and I love trying something different. Cinnamon rolls are pure comfort food and these days we all need some comfort. Thanks so much for posting this recipe.

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