Easy Almond Bear Claw Recipe from your Bread Machine

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Preview: This easy Almond Bear Claw Recipe is a sweet yeast roll topped with icing and almonds. Mix with a bread machine or stand mixer.

Frosted Bear Claws in a metal pan

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The dough for these bread machine bear claws is richer than the average cinnamon roll. Sour cream is the secret ingredient.

They are fun to put together and a little something different to put on a brunch or breakfast table without being weird.

Bonus: It’s easy for kids to pick off the almonds if they don’t want them. Or you could leave them off if you prefer.

This recipe is mixed and kneaded with a bread machine. No worries if you don’t have one. See the recipe notes on how to use a stand mixer or make them by hand.

Recipe Inspiration

I adapted this Almond Bear Claw recipe from one of my favorite cookbooks, Grant Corner Inn Breakfast and Brunch Cookbook by Louise Stewart. I have yet to find a bad recipe in this little book. This Twisted Cinnamon-Pecan Breakfast Yeast Bread is another treat from the same cookbook

At one time, one of my goals in life was to try every one of Ms. Stewart’s yeast-bread recipes. Surely this would qualify me for a Nobel Peace Prize or something similarly lofty. In reality, it would probably land me a spot on The Biggest Loser.

Although they look complicated, these sweet bear claws aren’t hard at all. Like all of my bread recipes, I make it in a bread machine. You can read about my bread machine philosophy in my list of bread machine tips.

Frosted Bear Claws

Ingredients and substitutions:

Flour:

Unbleached flour is best to make tender rolls. Bread flour or bleached all-purpose flour are viable substitutes.

You may need to adjust the amount of flour. Check your dough about 10-15 minutes after you start the DOUGH cycle on the bread machine. Add more flour (or water) to correct the consistency of the dough.

Sour Cream:

Sour cream adds richness. Might as well go for it. Substitute full-fat unflavored Greek yogurt if you prefer.

Yeast:

I always use instant or bread machine yeast.

If you want to substitute regular yeast for instant or bread-machine yeast, you must dissolve it first before adding it to the dry ingredients. Stir it into about 1/4 cup of the lukewarm liquid called for in the recipe. Let the yeast sit for about 10 minutes. Add to other wet ingredients and then add dry ingredients. Proceed as directed to knead and shape the dough.

Almonds:

Use either blanched, slivered almonds or sliced almonds (the ones with the skin left on that you can barely see around the edge.)

A quick way to toast the almonds is to microwave them for a couple of minutes.


bread machine crash course sign up

Can I make these pastries ahead of time?

Make the dough and form the rolls a day ahead of time. Cover with plastic wrap and store in the fridge overnight.

At least two hours before you want to eat them, take them out of the fridge. Cover with a tea towel. When rolls are warm and puffy, preheat the oven and bake.


How to roll out Almond Bear Claws:

bread dough in machine pan
Dump the dough out of the bread machine pan onto a floured surface.
shape dough into a cylinder
Shape dough into a long cylinder.
roll in to a long, skinny rectangle
Roll into the shape of a long and skinny rectangle approximately 6 x 24 inches.
brushing butter over the dough
Brush butter over the top from edge to edge.
sugar and cinnamon on dough
Sprinkle cinnamon and sugar mixture over butter.
rolling up dough
Starting with the long side, roll tight and pinch to seal the seam.
making cuts into the rolls
Cut into 10 equally sized pieces. Use scissors or a pizza cutter to make two slices into each roll to within a half-inch from the other side.
using a pizza cutter to make cuts
Using a pizza cutter to cut into the roll
raw Bear Claws on cookie sheet
Place formed Bear Claws onto a prepared baking sheet.
unfrosted baked Bear Claws on Cookie Sheet
Bake in a 375˚F oven for 15-20 minutes.
Frosted Bear Claws on a cooling rack
Remove rolls onto a cooling rack. After about 10 minutes, glaze the Bear Claw rolls. (This same glaze covers my Tangzhong Cinnamon Rolls and this Sweet Apple Cinnamon Bread Machine Recipe-so yummy!) Sprinkle with toasted almonds immediately before the glaze has a chance to dry.


If you have questions or suggestions, email me privately to Paula at saladinajar.com. Hope to see you again soon! Paula

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Easy Almond Bear Claw Bread Machine Recipe

Mix up these rich sweet rolls in your bread machine. They are really just fancy looking cinnamon rolls with icing and almonds on top. Crazy easy.
5 from 8 votes
Prep Time 2 hrs 30 mins
Cook Time 30 mins
Total Time 3 hrs
Course Bread
Servings 10 rolls

Ingredients

Dough

  • ¼ cup warm water - 57 g
  • ¼ cup sour cream - 57 g
  • ¼ cup sugar - 50 g
  • ½ teaspoon salt - 6 g
  • 1 egg - 50 g
  • ¼ cup butter, chopped - 57 g
  • 2-1/4 cup + 1 tablespoon unbleached all-purpose flour - 270 g
  • 2 teaspoons bread machine yeast - 6g

Filling

  • ¼ cup sugar - 50 g
  • 1 teaspoons cinnamon - 7 g
  • 2 tablespoons softened butter - 28 g

Frosting:

  • 2 teaspoons butter - 28 g
  • 2 teaspoons cream cheese - 28 g
  • 1 ½ tablespoon coffee or milk - 21 g
  • 1 cups powdered sugar - 113 g
  • ¼ cup toasted sliced almonds - 22 g

Instructions
 

MAKING THE DOUGH:

  • Add dough ingredients to a bread machine pan in the order listed. Select the DOUGH cycle, then press START.
  • Check the dough at least twice during the mixing and kneading phase by lifting the lid to take a peek. The first time, look immediately after the machine starts mixing to ensure the paddles are engaged correctly. 
    Look again 15 minutes into the DOUGH cycle to assess the consistency of the dough. For most recipes, the dough should stick to the side, then pull away cleanly.
    If your dough is too wet, add flour one tablespoon at a time.
    Conversely, if the dough is too dry, add one tablespoon of liquid at a time until the dough looks just right. Read more about this surprising secret to success with a bread machine here
  • When the DOUGH cycle completes, if the dough has doubled in size, go to the next step. If the dough has not doubled in size, leave it in the machine until it doubles before proceeding.

HOW TO ROLL-OUT DOUGH:

  • On a lightly-floured board. roll dough into a 6 x 24-inch rectangle.
  • Spread the softened butter on the rectangle. Sprinkle cinnamon-sugar mixture evenly over the buttered area.
  • Begin rolling from the long side and roll up as tightly as possible. Flatten log slightly with palms, and slice the log into 10 pieces.
  • Using kitchen shears or pizza cutter, make 2 cuts into each slice, cutting to within 1/2 inch of the other side.
  • Twist each slice slightly to make it lay somewhat flatter. Place onto a greased baking sheet or one covered with parchment paper or a silicone mat.
  • Cover and let rise until almost doubled. (45 minutes-1 hour)
  • Bake rolls at 375 degrees for 15-20 minutes until golden brown.

FROSTING:

  • Soften or allow butter and cream cheese to come to room temperature. Combine butter, cream cheese, and coffee or milk together and beat until perfectly smooth.
  • Use a spoon to drizzle frosting over the rolls. Or pour frosting into a small plastic zippered bag. Cut off a small corner of the bag and use the closed bag to drizzle frosting back and forth over rolls.
  • Sprinkle toasted almonds over frosted rolls immediately before frosting dries.
  • Or pick up the frosted roll and turn upside down, pressing icing into a plate of almonds. This ensures the almonds will stick to the icing.

Notes

Directions for making bread with a stand mixer or by hand:
  • To make this recipe in a heavy-duty stand mixer:  Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
  • If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.
  • Please note: If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.

Nutrition

Nutrition Facts
Easy Almond Bear Claw Bread Machine Recipe
Serving Size
 
1
Amount per Serving
Calories
 
265
Calories from Fat 117
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Cholesterol
 
41
mg
14
%
Sodium
 
200
mg
9
%
Carbohydrates
 
35
g
12
%
Fiber
 
2
g
8
%
Sugar
 
22
g
24
%
Protein
 
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Paula Rhodes
Course: Bread
Cuisine: American
Keywords: almond fans, bread machine recipes, breakfast, breakfast breads, cinnamon rolls, sweet yeast rolls, yeast rolls
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33 Comments

  1. Thanks for sharing these with Dad & Mom! Barrett and I got to eat one and Barrett couldn’t stop saying “Yummmmmm!”

  2. Those look amazing! YUM!

  3. umm… heavenly delicious! I just love sweet, yeasty rolls!

  4. These look delicious. I was so struck by the photo and how you acheived that look…thank you for sharing the technique, I am going to give this a try as these look so impressive. You are such a fun read!

  5. Yum – these look great! Thanks for the gift card – it’s so exciting to win something!

  6. WOW! These look amazing. After looking at the pics they don’t look as intimidating either. I will definantly be trying these.

  7. These look amazing… I guess I really do need a bread machine!

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  9. Beautiful! I’m sure I could eat quite a few of these. I don’t have a bread machine, but I use my stand mixer to knead – it’s therapeutic to watch it do the work!

  10. Congrats to Gina! (I’m jealous, but I’ll get over it). 🙂 This is SO odd… I’ve got sticky bun dough rising, and cinnamon roll dough rising. I’m making 2 versions to take to work tomorrow. We must be symbiotic (or whatever that is…) but I LOVE almonds!!! I am making these…. for sure …. for sure…. and I love the addition of sour cream in the dough. They look stunning!!!

  11. Fabulous photos! I use my bread machine for most all the bread I make, too. Although, I love to knead the dough-time is of the essence most of the time. I love how your blog is set up-the little jars for categories are very cool.

  12. I can almost smell them here…lovely!

  13. These look delicious. I don’t have much success with bread, but for some reason I can make cinnamon rolls that turn out fairly decent. I bet I could make these!

  14. As usual, these breads look too delicious. I don’t know how you cook all this and stay in shape. I would gain so much weight. They look so good though that it makes me want to try to cook them.

  15. Oooo, I have so bookmarked this page to make these in the near future. 🙂

  16. Dr Advice Online says:

    Those almond rolls look beautiful. I really enjoyed how you provided the photos and recipe. I will make these next week for my kids.

  17. UUMMMM!!! These look fantastic.

  18. You make it look so easy. I am going to have to try it.

  19. These cinnamon rolls look so yummy!!! Thanks for the recipe, I’m gonna try it out soon!

  20. Beautiful! It is stunning how easy this beauties are made. I love cinnamon rolls, so I have to try them!

  21. Romaine, this is fabulous!! Although you’ve been told that already! 😉
    I can’t wait to try. Thanks for the recipe and tips for Ms. Stewart’s book.
    Kathleen

  22. these are absolutely beautiful….no wonder you couldn’t help your self…
    nice process photos 🙂

  23. These look amazing, I’ve got the dough in the breadmaker now! One question, about how much confectioner’s sugar did you add to the icing? Thanks!

  24. These look delicious! I’m going to give it a try today 🙂

    My mom and her dieting arent going to thank you for this though 😉

  25. I can see why these are so deadly!!!! The frosting made with the coffee was incredible, and I don’t even Like coffee!!! Add that to cinnamon rolls and lets just say we are DONE!!! I used maple sugar instead of white and added a sprinkle of nutmeg. Haven’t eaten one yet, seriously afraid to start! Thank for the recipe!!!!

    1. Hi Lisa,
      Guess they are all gone by now but hope you liked the almond fans. They are one of my favorites. I can imagine the maple sugar was wonderful.

  26. The recipe only mentions 2 Tbls sugar. but in the directions it states that after the yeast , water and 2 Tbls sugar to add the rest of the sugar? how much more?
    Thanks
    Laurie

    1. Laurie,
      I am completely embarrassed to find I left out such an important ingredient. Add 1/2 cup more sugar. I revised the post to show this correction. I am so sorry. Thank-you from the bottom of my heart for writing.

  27. Can you suggest a good bread maker? I really want one, but my last one died after less than a year of light use, and I can normally fix broken appliances, my kitchen is filled with great vintage stuff that just needed a little love. But not that thing, it was ridiculous! Any ideas on a stronger model?

    1. Hi Sarah, I cannot remember if I ever answered your question. Please forgive. I have thought about it though. I love my Zojirushi, but of course, it is one of the most expensive. I like the way it has two blades and kneads the dough extremely well. That is, efficiently, without leaving flour in the corners. I’m sure there are many others that would be suitable. I would check places like Ebay and Craig’s List for like-new or never-used machines. So many people buy them and don’t like them because of the way they BAKE bread–something I never do. Have you seen this post?