Cinnamon Bear Claws

Cinnamon Bear Claws

Basic Sweet Roll:

 3/4 C. milk
 
 1/2 C. sugar

 2 t. salt

3/4 C. butter

1/2 C. water 105°F.

2 pkg. active dry yeast

2 eggs

4 3/4 C. flour

softened butter

Bear Claws:

3 T. melted butter

1/2 t. cinnamon
 
2 T. sugar

1/2 C. walnuts

Sugar Glaze:

1/2 C. powdered sugar

1/4 t. vanilla

2 t. milk

Heat milk until bubbles form around edge; remove from heat. Add sugar, salt and butter. Stir until butter is melted. Let cool. In separate bowl add water; sprinkle yeast in and stir until dissolved. Add milk mixture, eggs and 3 cups flour. Beat with electric mixer 2 minutes. Add rest of flour using spoon. Beat until smooth. Brush with soft butter.

Cover with foil and refrigerate 2 hours. Dough may be kept for 3 days in refrigerator.

Bear Claws:
By using 1/3 of dough, roll into a 18 x 9-inch rectangle. Brush with 1/2 of butter, then sprinkle with cinnamon, sugar and nuts. Fold into thirds; pinch edges together. Cut crosswise into 6 sections. On folded side make 3 (1-inch cuts), evenly spread. Place on greased cookie sheet.

Brush with butter. Cover and rise about 45 minutes. Preheat oven to 350°F. and bake 15 to 20 minutes or until golden brown.

Let cool and glaze.