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Miniature Cinnamon Nut Horns



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1 cup butter, softened
2 cups flour
1 cup sour cream
1 egg yolk
1 cup finely chopped nuts
3 tbsp. sugar
2 tsp. cinnamon
1 egg white
1 tsp. water
powdered sugar


  1. 1
    Cut butter into flour until mixture resembles course crumbs. Mix sour cream and egg yolk. Add to flour mixture and mix until well-combined. On lightly floured surface, form dough into ball. Cover with plastic wrap; chill several hours or overnight.
  2. 2
    Divide dough into four equal pieces. Mix nuts, sugar and cinnamon. On lightly floured surface, roll one piece into a 12" circle; chill remaining dough. Brush lightly with combined egg white and water; sprinkle with 1/3 cup reserved nut mixture. Press filling lightly into dough. Cut into 16 wedges; roll up from largest end to shortest. Place on ungreased cookie sheet. Repeat with remaining dough and filling. Bake at 350°F for 25 minutes or until bottoms are browned. Serve warm or at room temperature, dusted with powdered sugar.

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cuisines North & South American
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