Cinnamon Bear Claws (Bread Machine Dough + Almond Glaze)
Sneak Preview: This Easy Bear Claw Recipe is a sweet yeast roll topped with icing and almonds. Although this dough is designed to be mixed in a bread machine, bakers who prefer a stand maker or their own hands will find those directions in the recipe notes.
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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.
Three Reasons Why You Will Appreciate This Recipe
- They are fun to put together and a little something different to put on a brunch or breakfast table without getting complicated.
- 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 using a stand mixer or making them by hand.
Shared and Loved
“I made these for the first time and they turned out just lovely! So excited to make my own, super fresh bear claws at home rather than paying 4 dollars each for a semi stale one. Thanks again!“–CHELSEA D.
Ingredients and Substitutions
- WATER: Room temperature tap water is fine—no need to warm it
- FLOUR: Use unbleached all-purpose flour; bread flour or bleached all-purpose are good substitutes; Weigh the flour for the best results.
- SOUR CREAM: Adds richness; substitute with full-fat plain Greek yogurt
- SUGAR: Granulated white sugar; coconut sugar can work but will darken the dough
- YEAST: Use instant or bread machine yeast; see notes for using active dry yeast
- SALT: Table salt or fine sea salt; kosher salt also works (use a bit more)
- BUTTER: Unsalted preferred; salted works too—just reduce added salt slightly
- CINNAMON: Ground cinnamon; no direct substitute, but pumpkin pie spice works in a pinch
- ALMONDS: Sliced or slivered; leave off entirely or swap for chopped pecans or walnuts
- POWDERED SUGAR GLAZE: Make with powdered sugar, milk or cream, and vanilla; almond extract or citrus zest can be added for variation
Step-by-Step Instructions
➊ Add ingredients: Load all dough ingredients into the bread machine pan.
➋ Start DOUGH cycle: Press START. After 1 minute, check that the paddles are moving and dough is strating to clump..
➌ Check dough: At 12–15 minutes, dough should stick to sides, then pull away cleanly. Adjust as necessary.
➍ Let rise: Leave dough in the machine until the cycle ends and dough has doubled.
How To Roll Out and Shape a Cinnamon Bear Claw
➎ Roll and fill: Roll dough into a 6×24-inch rectangle. Brush with butter and sprinkle with cinnamon sugar.
➏ Shape claws: Roll up, pinch seam, slice into 10 pieces, and snip two cuts into each with a pizza cutter, scissors or a knife.
➐ Second rise: Place on a lined baking sheet. Let rise until puffy.
➑ Bake: Bake at 375°F (190°C) for 15–20 minutes until golden.
➒ Glaze and top: Cool slightly. Drizzle with glaze and sprinkle toasted almonds.
💡 Tips That Make a Difference
- Check the dough twice:
First at 1 minute into kneading phase, again at 15-18 minutes to check texture. - Use scissors for the claws:
Snip two cuts for clean “paw” shapes. - Microwave-toast the almonds:
Short bursts with stirring—done in minutes. - Boost the glaze flavor:
Add almond extract or lemon zest for flair.
Cinnamon Bear Claws (Bread Machine Dough + Almond Glaze)
Video
Ingredients
Dough
- ¼ cup (57 g) water cool
- ¼ cup (57 g) sour cream cool
- ¼ cup (50 g) granulated sugar
- ½ teaspoon table or sea salt
- 1 large (50 g) egg
- ¼ cup (57 g) butter, chopped
- 2-1/4 cup + 1 tablespoon (270 g) unbleached all-purpose flour
- 2 teaspoons bread machine yeast
Filling
- 2 tablespoons (28 g) softened butter
- ¼ cup (50 g) sugar
- 1 teaspoon cinnamon
Frosting:
- 2 teaspoons butter
- 2 teaspoons cream cheese
- 1 ½ tablespoon coffee or milk
- 1 cup (113 g) powdered sugar
- ¼ cup (23 g) toasted sliced almonds
Instructions
- Make the Dough: Add dough ingredients to a bread machine pan in the order listed: 1/4 cup (57 g) water, 1/4 cup (57 g) sour cream, 1/4 cup (50 g) granulated sugar, 1/2 teaspoon table or sea salt, 1 large (50 g) egg, 1/4 cup (57 g) butter, chopped, 2-1/4 cup + 1 tablespoon (270 g) unbleached all-purpose flour, and 2 teaspoons bread machine yeast. •Select the DOUGH cycle, then press START.
- Check the Dough Twice: Right after starting: Open the lid to make sure the paddles are turning and the dough is beginning to clump.15 minutes in: Check the dough texture. It should stick to the sides, then pull away cleanly.📌 If too wet, add flour 1 tablespoon at a time. If too dry, add liquid 1 tablespoon at a time. Read more about this surprising secret to success with a bread machine here
- When the Dough Cycle Ends: 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.
- Rolling Out the Dough: On a lightly-floured board. roll dough into a 6 x 24-inch rectangle.•Spread 2 tablespoons (28 g) softened butter on the rectangle. Sprinkle 1/4 cup (50 g) sugar mixed with 1 teaspoon cinnamon evenly over the buttered area.•Begin rolling from the long side, rolling up as tightly as possible. Flatten the log slightly with your palms, then slice it into 10 pieces.•Using kitchen shears or a pizza cutter, make two cuts into each slice, cutting to within half an inch of the other side.
- Final Rise: Cover and let rise until almost doubled. (45 minutes-1 hour)
- Bake: Bake rolls at 375˚F (190˚C) for 15-20 minutes until golden brown.
- Frosting: Soften or allow 2 teaspoons butter and 2 teaspoons cream cheese to come to room temperature. Combine the butter, cream cheese, and 1 1/2 tablespoon coffee or milk together and beat until perfectly smooth. Add 1 cup (113 g) powdered sugar and mix until 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 1/4 cup (23 g) toasted sliced almonds (cooled) over frosted rolls immediately before frosting dries.•Or pick up the frosted roll and turn it upside down, pressing the icing into a plate of almonds. This ensures that the almonds stick to the icing.
Notes
To use a stand mixer: Add ingredients to the bowl in order. Mix on LOW to moisten, then knead on medium (speed 2 or 3) until smooth and elastic, 5–10 minutes. Let rise, then shape and bake as above.
To mix by hand: Combine ingredients in a bowl, then knead on a floured surface 10–20 minutes until smooth and elastic. Let rise, then shape and bake. Yeast Tip:
If using active dry yeast, increase by ¼ teaspoon. You don’t have to dissolve it first, but you can if preferred.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Your Questions Answered About Bread Machine Bear Claws
Shape the rolls, cover, and refrigerate overnight. When ready to bake, let them warm up and rise until puffy, then bake as directed.
Croissants use layered pastry and are trickier to make. Bear claws are simpler—soft cinnamon roll dough shaped into claws and topped with frosting and almonds.
Shape the claws, freeze on a tray, and double-wrap once solid. When ready to bake, thaw, let rise until puffy, and bake as directed. Best if baked within 2–3 weeks.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
I adapted this bear claw recipe from one of my favorite cookbooks, Grant Corner Inn Breakfast and Brunch Cookbook by Louise Stewart(paid link).
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.