Butterhorns with Maple Butter

Butterhorns and Maple Butter perfect Fall Recipes

Butterhorns and maple butter are amazing paired together.  Montreal is a long way from Edmonton, you can purchase real French Canadian maple syrup here but you have to go to the airport or a pricey specialty store to buy maple butter.

The two most delicious things I ate in Montreal, was Schwartz’s Montreal smoked meat and maple butter.  Given the opportunity, I would go to Montreal every fall to get some,  but realistically I had to learn to make my own.   (Sigh)

Butterhorn and maple butter recipes being served.

Maple butter is easy to make, its similar to making fudge.  Its good any time of year, but its especially nice during Fall.

Maple Butter Recipe

To make maple butter, in a medium saucepan cook 1 cup of 100% real maple syrup over medium heat until it reaches soft ball stage. (240 F).

Maple butter recipe mixture being cooked on the stove before serving with butterhorns. A wonderful fall treat. l

Add 3/4 cup of butter cut into little bits.  Stir until the butter melts.

Add 1 heaping tsp of cinnamon.

Pour the maple mixture into a stand mixer with a paddle attachment.  Leave it to cool for five minutes.

Maple butter recipe being whipped to cool for serving with a butterhorn recipe.d

After the five minutes, turn the mixer on and beat the maple mixture on high speed until it cools and loses its gloss.

Pour into a container, cover, and store in the fridge.

Maple butter taste really delicious on good old-fashioned toast, or pancakes, or bagels etc.  But today I made some special butter horns to go with it.

Butterhorn Recipe

You don’t see butterhorns much anymore, but they are very good and can be mixed the night before and then placed in the fridge overnight before finishing.  If you do make them, your family will ask for them again.

Mix the dry ingredients together in a  large bowl.

4 cups flour
1/2 tsp salt

1/2 cup sugar

Now soak the yeast to soften.  In a second small bowl mix together.

1 pkg yeast
1 tsp sugar

1/2 cup warm water

Let stand until yeast becomes frothy.

Mix the wet ingredients:

1/2 cup milk
1/2 cup butter

1 egg ( room temperature)

Set out the egg to warm to room temp. Scald the milk, add the butter to the warm milk to melt it.  Set aside until lukewarm.

Once lukewarm, add the egg and the yeast mixture.

Make a well in the center of the dry ingredients, add in the wet ingredients and mix.    You can leave the dough in the fridge overnight like I did.  Finish and bake them in the morning so you can serve them warm.

Butterhorn recipe raising before baking.


Let rise until double in bulk.   Roll out the dough on a floured board/counter.  Spread with butter, roll up like a jelly roll and cut into 1-inch slices.  Place on a greased cookie sheet and let rise about an hour.  Bake at 375 for 25 min.


Baked butterhorns from the oven before being served with maple butter

Lightly ice and dip in chopped pecans, walnuts, or almonds.

Butterhorn recipe baked and topped with walnuts

Butterhorn recipe baked and topped with walnuts

These butterhorns are soft and not too sweet.    Serve the butterhorns while still warm along with the maple butter.

Leanna Signature

Butterhorns with icing and nuts and maple butter.




10 thoughts on “Butterhorns with Maple Butter

  1. Oh my!!! Maple butter will be next project to try to make! We would love it on those butterhorns….you have given me a new weekend breakfast option!! Thanks for sharing at TaDa Thursday!!!

    1. Hi Susanne: I will for sure post again on TaDa Thursday. My family said they liked them as much as cinnamon buns. Around here that’s a pretty big compliment.

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