CINNAMON BEAR CLAWS

By gaster16

Ingredients

• Sugar Glaze:
• 1/3 sweet roll dough
• 3 tablespoons butter or margarine
• 1/2 teaspoon cinnamon mixed with
• 2 tablespoons granulated sugar
• 1/2 cup chopped walnuts or pecans
• 1 teaspoon lemon peel
• 1/2 cup unsifted powdered sugar
• 1/4 teaspoon vanilla extract
• 2 teaspoons milk

Preparation

Step 1

Lightly grease a large cookie sheet. On lightly floured pastry cloth, shape dough into a round. Roll dough to an 18 x 9" rectangle. Brush with half of butter, then sprinkle generously with cinnamon sugar mixture, leaving a 1/4" edge all around. Combine walnuts, and lemon peel. Sprinkle evenly over sugared area. From longer side, fold 1/3 of dough over, then bring opposite side over this, to make a 3 layer strip, 18" x 3". Pinch together, to seal. With sharp knife, cut strip crosswise into six sections. On folded side of each make three 1" cuts, evenly spaced. Arrange on prepared cookie sheet. Separate claws slightly. Brush tops with rest of butter. Cover loosely with sheet of waxed paper. Let rise in warm place free from drafts until double in bulk about 45 minutes. Meanwhile, preheat oven to 350 degrees. Bake 15-20 minutes or until golden brown. Let cool slightly on wire rack. Meanwhile make sugar glaze. In small bowl combine confectioner's sugar, vanilla extract and milk, mix well. Drizzle over warm rolls to glaze thinly.