Honey Cinnamon Rugelach

1. Preheat your oven to 350F.

2. Using a mixer, combine the butter, sour cream, and vanilla extract together in a large bowl. Slowly add in the flour, continuinng to mix as you go until all ingredients are fully combined and the dough is formed.

3. Add some excess flour to a flat surface and knead the dough with your hand. Form the dough into two large balls, then cover and let rest for approximatley 10-15 minutes. While it rests, prep 1-2 baking sheets with parchment paper and set aside. 

5. In a medium sized bowl, mix together the chopped walnuts, sugar and 1-2 Tbsp of BeeMaid Honey until the nuts are fully coated. 

6. Apply more flour to a flat surface and roll the two dough balls out using a rolling pin. You'll want the dough to be flat and circular (similar to the shape of a pizza crust). Once the dough is flat, use a knife or dough scraper to create 4 equal slices across the dough (forming 8 triangle shaped pieces total). Brush the rest of the BeeMaid Honey onto the dough, fully coating it. 

7. Sprinkle the cinnamon and sugar mixture onto the honey. Once coated, start from the outer edge of the dough slices and roll up each triangle (toward the centre.

8. Place the cinnamon rolls onto the baking sheet and brush them with an egg wash. Feel free to sprinkle any excess sugar or nuts on top. Bake for 25-30 minutes until golden brown and let cool.

9. Dust lightly with powdered sugar or an extra drizzle of BeeMaid Honey before serving.