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.

10 rolls

bear claws stacked in a pan ready to serve.

Prep Time 2 30

Cook Time 30

Total Time 3

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 water, 1/4 cup sour cream, 1/4 cup granulated sugar, 1/2 teaspoon table or sea salt, 1 large egg, 1/4 cup butter, chopped, 2-1/4 cup + 1 tablespoon unbleached all-purpose flour, and 2 teaspoons bread machine yeast.
•Select the DOUGH cycle, then press START.
First check: After a couple of minutes, check the dough to make sure it is coming together into a raggedy ball. If not, add more water 1 tablespoon at a time. If you see pancake batter instead of dough, you forgot some flour—just add it slowly until everything pulls together.
Second check: Check dough again after about 15 minutes. The dough should stick to the sides of the pan, then pull away cleanly. If too wet, add flour 1 tablespoon at a time. If too dry and the dough doesn't stick at all, add more liquid. See how to adjust dough consistency in a bread machine.
Note: Getting the dough consistency right makes all the difference in how light and tender these rolls turn out.
End of DOUGH cycle: The dough should be doubled. If not, give it more rise time until it is. Restart the DOUGH cycle and knead for 5-10 seconds to deflate the dough. Stop the machine and turn the dough out onto a lightly floured surface, shape into a smooth ball, cover, and let rest for 10 minutes.
Rolling Out the Dough: On a lightly-floured board. roll dough into a 6 x 24-inch rectangle.
•Spread 2 tablespoons softened butter on the rectangle. Sprinkle 1/4 cup 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 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 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

Heads-up: Avoid doubling this recipe. Most bread machines cannot knead more than 4½–5 cups of flour effectively.

Make Ahead: Dough can be refrigerated after the DOUGH cycle or shaped first and chilled overnight. Let rise until soft and puffy before baking.

Freezing Options:

Unbaked dough: Freeze after the DOUGH cycle or after shaping (before final rise). Defrost in the fridge overnight.
Baked bread: Double-wrap and freeze up to one month. Reheat gently.

Storage tips: Cool completely before storing. Keep unsliced in a plastic bag or bread box. Avoid refrigerating—bread molds faster in humid cold.

Alternative Mixing Methods:

Stand Mixer: Mix until moistened, then knead with a dough hook (speed 2–3) until smooth and elastic (5–10 minutes). Let rise, deflate, and shape as directed.
By Hand: Mix to a shaggy dough, knead on a floured surface until smooth and elastic (10–20 minutes). Let rise, deflate, and shape as directed.

Yeast Notes: Active dry yeast may be substituted. Use about ¼ teaspoon more than instant yeast. Dissolving first is optional.

Nutritional Information