Grizzly Bear Claws... are huge

These bear claws are grizzly bear claws. They aren’t little cub claws… they also aren’t anything like what I think about when I think about a pastry called bear claws. They are basically a log of cinnamon roll to look like a bear claw… all that said, these are delicious! When I made these I checked the recipe multiple times, how many claws does this make? Because it seemed like all this dough should make more than 6 items… well – it made six but we shared them. The amount of glaze was perfect for Bronwyn who isn’t generally a fan of glaze or frosting. We loved this spin on cinnamon rolls… Next up? REAL bear claws with all the almond feels.

Cinnamon Roll Bear Claws
Dough:
1¼ cups milk
5 teaspoons active dry yeast
¼ cup granulated sugar, divided
4 tablespoons unsalted butter, melted
3½ cups all-purpose flour
1½ teaspoons salt
Filling and finish:
⅓ cup granulated sugar
⅓ cup light brown sugar
2 tablespoons ground cinnamon
6 tablespoons unsalted butter, softened, divided
Glaze:
½ cup powdered sugar
1 tablespoon milk
⅛ teaspoon vanilla extract

Make the dough:
In a large bowl, heat milk until warm - about 30 seconds in the microwave should do. Add the yeast and 1 teaspoon granulated sugar. Whisk together until thoroughly combined and let sit until foamy, about 10 minutes.
Add the remaining granulated sugar and the rest of the dough ingredients (butter through salt) to the milk mixture, stirring everything until it comes together to form a shaggy ball. Then knead the dough by hand (or with a dough hook attachment) until it’s smooth and elastic - this will take about 10 minutes (or less if using a stand mixer). Shape dough into a ball and place in a lightly oiled bowl, cover and let it rise until doubled in size, 1-2 hours.
Make the filling:
In a small bowl, combine the sugars and cinnamon. Set aside.
Shape and bake the bear claws:
Line a baking sheet with parchment paper.
After the dough has risen, punch it down and divide in half; set one piece aside.
Roll one portion of dough into a 15″x12″ rectangle. Spread 2½ tablespoons butter in an even layer over the top of the dough. Sprinkle half of the filling in an even layer over the top of the dough. Roll it up lengthwise into a long log and pinch seam and ends to seal. Set aside and repeat with remaining dough portion.
Use a serrated knife to cut each log into 3 equal segments for a total of 6 small logs. Pinch ends of each small log to seal. Using kitchen shears, make 5-6 diagonal cuts along one side of each small log, being careful not to cut all the way through.
Place the logs on the prepared baking sheet, curving them slightly. Turn each cut section onto its side.
Preheat oven to 350 degrees.
Melt remaining butter and brush tops of bear claws with butter. Bake for 30-40 minutes until golden, brushing with more butter halfway through. Transfer to a wire rack to cool.
Make the glaze:
In a small bowl, combine the powdered sugar, milk and vanilla extract. Drizzle glaze over cooled bear claws.