Easy Maple Hazelnut Butterhorn Recipe with Cream Cheese Icing — World Baking Day

  • Author: Chris Dalziel
  • Prep Time: 3 hours
  • Cook Time: 25 minutes
  • Total Time: 3 hours 25 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: English


Maple Butterhorns are a light and flaky dessert that is perfect for after a meal, breakfast, or tea-time.




  • 1 tbsp. baking yeast
  • 1 tsp. organic sugar
  • 1 cup of warm water
  • 2 eggs, large
  • ½ tsp. Himalayan salt
  • 2 tbsp. coconut oil
  • ½ c. dried carrot powder*
  • ½ tsp. ginger spice powder
  • 2 ½ cups of Flour, Organic Whole Wheat
  • 2 tbsp. vital wheat gluten
  • ½ cup butter, cold

Streusel Topping

  • ½ c. hazelnuts, toasted and ground
  • ½ c. maple sugar


  • 1 8 oz. package cream cheese, softened
  • ¼ cup of butter softened
  • ½ tsp. vanilla
  • ¼ c. maple syrup


  • Dissolve yeast in 1 cup of warm water.
  • Stir in 1 tsp of organic sugar to feed the yeast. Proof the yeast and ensure that it is bubbly.
  • Pour the yeast mixture into your mixing bowl.
  • Add eggs and beat well.
  • Add salt, oil, carrot powder, and ginger and beat well.
  • Add vital wheat gluten.
  • Add 2 cups of the sprouted red fife wheat flour.
  • Mix well until all the flour has been incorporated. The dough will be sticky.
  • Add the remaining ½ cup of flour, 1 tbsp. at a time, fully incorporating it into the dough after each addition.
  • Stop adding the flour when the dough sticks together and is no longer sticky, but continues to be moist.
  • Cover the dough and let it rest for 90 minutes.
  • Punch down the dough and roll out onto lightly floured counter top, forming a rectangle.
  • Shave thin slices of cold butter off of a ¼ lb. block of butter.
  • Layer the sliced butter over the rectangle of dough.
  • Fold the dough in half.
  • Continue shaving slices of cold butter off the brick and spread it over the top of the dough.
  • Fold the dough in half again. Now the dough is folded into quarters.
  • Roll out the dough again into a thin layer and repeat the above until you run out of butter.
  • With the dough in quarters, cover the dough and let it rest for 15 minutes. While resting, make the streusel topping.

Streusel Topping:

  • Toast whole hazelnuts in a frying pan with 1 tbsp. of coconut oil, until golden brown.
  • Allow to cool.
  • Grind in a blender jar until coarse crumbs.
  • Mix in maple sugar and set aside.
  • Prepare a shallow baking dish by buttering the bottom and sides of the pan.
  • Sprinkle the bottom of the pan with ¼ cup of the hazelnut-maple sugar mixture.
  • Roll the dough out as you would if you were making cinnamon buns.
  • Sprinkle ¼ of the maple sugar – hazelnut mixture on the rectangle of dough.
  • Roll it up jelly roll style.
  • Seal the edge by pinching it.
  • On a lightly floured counter, turn the dough so that the sealed side is down.
  • Slice the roll of dough into 1 ½ inch pieces.
  • Lay the pieces in the baking dish with the cut side down.
  • Cover with a cloth and let it rise for 1 hour, in a warm place.
  • Bake in a 400°F oven for 20 to 25 minutes, until golden brown.
  • Remove from oven, turn out of pan, and cool on a cooling rack.

Cream Cheese Icing:

  • While the butterhorns are cooling, prepare the cream cheese icing.
  • In a mixing bowl cream the softened cream cheese and softened butter together.
  • Add maple syrup and vanilla and continue mixing until it is light and fluffy.
  • Once the butterhorns are cool, spread the cream cheese frosting on them.
  • Sprinkle generously with the remaining maple sugar-hazelnut mixture.
  • Serve immediately or refrigerate until ready to serve.


About half of the preparation time for this recipe is rest time for the yeast dough. This is a good recipe to work into the margins of an afternoon, as the hand’s-on time is split up, and only about an hour total.


  • Serving Size: 1
  • Calories: unknown
  • Sugar: unknown
  • Sodium: unknown
  • Fat: unknown
  • Saturated Fat: unknown
  • Unsaturated Fat: unknown
  • Trans Fat: unknown
  • Carbohydrates: unknown
  • Fiber: unknown
  • Protein: unknown
  • Cholesterol: unknown

Keywords: Butterhorn

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