Nut-Filled Butterhorns

• 3 packages (1/4 ounce each) active dry yeast
• 1/4 cup warm 2% milk (110u0b0 to 115u0b0)
• 2 tablespoons sugar
• 2 cups butter, softened
• 1 package (8 ounces) cream cheese, softened
• 1 cup heavy whipping cream
• 1 cup sour cream
• 7 large egg yolks
• 1/8 teaspoon salt
• 8 to 8-1/2 cups all-purpose flour
• 6 large egg whites
• 1 teaspoon cream of tartar
• 1 cup sugar, divided
• 3 cups ground walnuts or pecans
• 2 teaspoons ground cinnamon, optional
• 3 cups confectioners' sugar
• 2 tablespoons butter, softened
• 1/2 teaspoon almond or vanilla extract, optional
• 5 to 7 tablespoons 2% milk

1. In a large bowl, dissolve yeast in warm milk. Add sugar; let stand for 5 minutes. Add the butter, cream cheese, cream, sour cream, egg yolks, salt and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight.
3. In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add 2 tablespoons sugar, beating until glossy stiff peaks form. Fold in nuts.
4. Turn dough onto a lightly floured surface; divide into fourths. Roll each portion into a 12-in. circle; spread a fourth of the filling over each circle. Add cinnamon if desired to remaining sugar; sprinkle over filling.
5. Cut each into 12 wedges. Roll up wedges from the wide end; place point side down 3 in. apart on greased
6. . Curve ends to form a crescent shape.
7. Bake at 350u0b0 for 17-20 minutes or until golden brown. Remove from pans to wire racks to cool.
8. For icing, in a large bowl, combine the confectioners' sugar, butter, extract if desired and enough milk to achieve drizzling consistency. Drizzle over rolls.

active dry yeast, milk, sugar, butter, cream cheese, heavy whipping cream, sour cream, egg yolks, salt, flour, egg whites, cream of tartar, sugar, ground walnuts, ground cinnamon, sugar, butter, almond, milk

Taken from www.tasteofhome.com/recipes/nut-filled-butterhorns/ (may not work)