Cinnamon Bear Claws (Bread Machine Dough + Almond Glaze)

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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.

Frosted Bear Claws in a metal panPin

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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

  1. They are fun to put together and a little something different to put on a brunch or breakfast table without getting complicated.
  2. 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.
  3. 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.


  • 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.

bear claws stacked in a pan ready to serve.Pin
Yield: 10 rolls

Cinnamon Bear Claws (Bread Machine Dough + Almond Glaze)

These cinnamon bear claws are made from soft, enriched bread machine dough with sour cream for richness. After rolling with cinnamon sugar, the dough is shaped into claws, baked, and finished with a sweet glaze and toasted almonds. A fun twist on cinnamon rolls—ideal for brunch or holiday mornings.
5 from 11 votes
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Video

Prep time: 2 hours 30 minutes
Cook time: 30 minutes
Total time: 3 hours

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

Stand Mixer or By Hand: 
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.

Nutrition

Serving: 1 | Calories: 265kcal | Carbohydrates: 35g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 200mg | Potassium: 98mg | Fiber: 2g | Sugar: 22g | Vitamin A: 311IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.

Your Questions Answered About Bread Machine Bear Claws

Can I make these pastries ahead of time?

Shape the rolls, cover, and refrigerate overnight. When ready to bake, let them warm up and rise until puffy, then bake as directed.

How are these pastries different from an almond croissant?

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.

Can I freeze the dough and bake it later?

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).

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4.82 from 11 votes (9 ratings without comment)

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Recipe Rating




35 Comments

  1. Judy Moyers says:

    5 stars
    Delicious !!The bread machine was a perfect mixer and time saver since the first rise was in the bread maker. Anyway, I made a batch into cinnamon rolls.
    and substituted chopped toasted pecans because I had no almonds. Picky family member loved them ! Thank you so much . .

    1. Hi Judy,
      Oh, I’m sure they made wonderful cinnamon. Thanks so much for coming back to say so.

  2. Chelsea Duenez says:

    5 stars
    Hi Paula, 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!

    1. I agree. Much better to eat them warm out of the oven, if possible.

  3. 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?

  4. 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.

  5. 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.

  6. 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 😉

  7. 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!

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

  9. 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

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

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

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

  13. UUMMMM!!! These look fantastic.

  14. 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.

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

  16. 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.

  17. 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!

  18. I can almost smell them here…lovely!

  19. 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.

  20. 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!!!

  21. 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!

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

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

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

  26. 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!

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

  28. Those look amazing! YUM!

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