Rustic Cinnamon Walnut Horns

During Christmas 2012 I wanted a treat for Christmas morning (not like I don't get enough treats during Christmas) and I made cinnamon buns and they were delicious.  To make nine of these delicious delicacies, I only needed half the dough.  The cookbook conveniently told me that I could freeze the rest of the dough for up to three months.  Well, that three months is fast approaching so I started looking for a different recipe that I could make with the same dough (there are many in the cookbook that use the same basic yeasty dough).

I decided on Rustic Cinnamon Walnut Horns.  I think I chose them because of their small ingredient list: 5 tbsp sugar, 3 tbsp brown sugar, some salt, cinnamon and walnuts!  Sounded good to me.  I mixed it in my food processor since the recipe told me to; it was very simple.  

You roll the dough around in a walnut/cinnamon sugar concoction before rolling it into a parallelogram (you can see mine needs some work).    

Then you cover it with the filling, which happens to be mostly walnuts with some sugars. 

Then you cut it up into triangles so you can roll them up into horns.  

Here they are on the pan before baking.  They were supposed to rise for an hour or so.  After about 30 minutes I turned on the stove so the kitchen could get warmer.  After about an additional 60 minutes, I decided to bake them despite their unimpressive rising.  The dough had already had it's first rising in December so I wasn't too worried. 

After baking.

I love sprinkling things with powdered sugar especially when the recipe calls for it. I had four of these before I packaged them up and gave them to my husband to take to work.  They were hard to resist.