Cinnamon Buns, Cupcakes & Butter Tarts Recipe
Make Cinnamon Buns, Cupcakes & Butter Tarts Recipe in just 3h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cinnamon Bun Dough
Cinnamon Bun Filling & Frosting
Cupcakes (Vanilla Batter)
Cupcake Frosting (Simple Buttercream)
Butter Tarts (Filling & Shells)
Common Finishing
Method
Cinnamon Bun Dough
- 1
Warm milk and bloom yeast
Heat milk to about 105–110°F (warm but not hot). Stir in 1 tsp of the sugar from the listed amount and sprinkle the active dry yeast over the milk. Let sit 5–10 minutes until foamy.
- 2
Combine wet ingredients
Melt 2 tbsp (part of 1/4 cup) unsalted butter and whisk into the foamy milk. Whisk in the remaining sugar and the two large eggs until evenly combined.
- 3
Prepare dry mix
In a large bowl, whisk together 3 3/4 cups of the all-purpose flour (reserve ~1/4 cup for adjusting), and 1 tsp salt.
- 4
Combine and knead
Stir the wet mixture into the dry until a shaggy dough forms. Turn onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic. Add reserved flour a tablespoon at a time only if dough is too sticky.
- 5
Proof
Place dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm draft-free place until doubled in size, about 1–1.25 hours.
Cinnamon Bun Filling & Assembly
- 6
Mix filling
Combine packed brown sugar, ground cinnamon, and 2 tbsp softened butter in a bowl until crumbly and spreadable.
- 7
Roll and fill
Punch down risen dough and turn onto a floured surface. Roll into a rectangle roughly 12x18 inches and about 1/4 inch thick. Spread the cinnamon-brown sugar mixture evenly over the dough leaving a 1/2-inch border.
- 8
Roll up
Starting from the long edge, tightly roll the dough into a log. Pinch seam to seal. Using a sharp knife or floss, cut the log into 12 equal pieces (about 1–1.25 inches each).
- 9
Arrange and proof
Place rolls cut side up in a greased 9x13-inch pan (or two 9-inch round pans) with a little space between. Cover and let rise until puffy, about 30–45 minutes.
- 10
- 11
- 12
Top the buns
Spread frosting over warm (not hot) buns so it softens and glazes them. Serve warm or at room temperature.
Cupcakes (Vanilla Batter)
- 13
Prep
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
- 14
Dry mix
Whisk together 1.5 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt in a medium bowl.
- 15
Cream
In a separate bowl, beat 1/2 cup softened butter and 3/4 cup granulated sugar until light and fluffy, about 2–3 minutes.
- 16
- 17
- 18
Bake cupcakes
Divide batter evenly among 12 liners (about 2/3 full). Bake 16–20 minutes until a toothpick inserted in center comes out clean. Cool in pan 5 minutes, then transfer to a rack to cool completely before frosting.
Cupcake Frosting (Simple Buttercream)
- 19
- 20
Frost
Once cupcakes are completely cool, pipe or spread buttercream on top. Decorate as desired.
Butter Tarts (Shells & Filling)
- 21
Combine pastry
In a bowl, whisk together 1.5 cups flour and 1/4 tsp salt. Cut in 1/2 cup cold cubed unsalted butter with a pastry cutter or two knives until mixture resembles coarse crumbs with some pea-sized pieces.
- 22
Add water & chill
Sprinkle 2 tbsp cold water over the flour-butter and mix gently until dough just comes together. Turn onto a lightly floured surface, press into a disk, wrap, and chill 30 minutes.
- 23
Roll & fit
Preheat oven to 375°F (190°C). Roll chilled dough to about 1/8-inch thickness. Cut 12 rounds slightly larger than your muffin cups and press into a 12-cup muffin tin to form shells. Trim edges if needed.
- 24
Mix filling
In a bowl whisk together 3/4 cup brown sugar, 1/4 cup light corn syrup, 1 large egg, 2 tbsp melted butter, 1 tsp vanilla, and 1/8 tsp salt until smooth. Stir in 1/2 cup raisins or chopped pecans if using.
- 25
Fill & bake
Divide filling among the 12 prepared shells, filling each about 3/4 full. Bake at 375°F (190°C) for 18–22 minutes until filling is set and tops are bubbly and golden. Remove from oven and cool in pan 10 minutes, then transfer to a rack to cool completely.
Finishing
- 26
Serve
Serve cinnamon buns warm or at room temperature. Cupcakes are best the same day but keep covered at room temperature for 1–2 days. Butter tarts keep well in an airtight container for 2–3 days at room temperature or refrigerated for up to 5 days.