Giant Butter Tart Cinnamon Buns

 

Sue and I love to make hybrids of things. We take 2 different dishes and smush them together and come up with a third, also delicious thing. 

These treats, for example, are a combination of cinnamon buns and butter tarts. Are they the best thing on the planet? Well..... we don't like to make assumptions but..... maaaaaybe. 

What hybrid should we attempt next? Let us know in the comments if you have any suggestions for us!

In the meantime, whip up a batch of these ridiculously tasty buns which, by the way, do have a crazy butter tart taste when you eat the topping! 

Please don't tell us they are sweet. We are aware. If you can survive the sweetness of a sticky bun then you can survive these! :) 

Oh yeah, we also made them giant soooooo if you make "regular" sized buns you will get 2 dozen from this recipe. 

Giant Butter Tart Cinnamon Buns 

Ingredients

Dough

1 1/2 cups buttermilk

1/2 cup sugar

4 1/2 tsp yeast

1/2 cup butter, melted

1/2 tsp salt

6 eggs

7 - 8 cups flour

Topping

1 cup brown sugar

1 cup corn syrup

1 Tbsp vanilla

2 eggs

1/3 cup butter, melted

pinch salt

1 1/2 cup currants

Filling

1 cup butter, softened

2 cups brown sugar

1 Tbsp cinnamon

Directions

Prepare dough - Heat buttermilk in the microwave until warm, about 2 minutes. (You don't want it too hot, about 105 - 110 degrees. You should be able to stick your finger into it without it being too uncomfortable). Whisk in sugar. Whisk in yeast and let sit for about 5 - 8 minutes to activate. 

Whisk together melted butter, salt, eggs and then whisk in the bubbly yeast mixture.

Stir in flour until a soft but not sticky dough forms. Knead dough on floured work surface for 2 minutes. Place into an oiled bowl, cover with a tea towel, and place somewhere warm to rise for an hour. 

After an hour your dough should be double in size. 

While the dough is rising, prepare the topping:

Whisk together the brown sugar, corn syrup, vanilla, eggs, butter, and salt. Pour evenly into a 13 X 19 pan OR 2 - 9 X 13 pans. Sprinkle the currants evenly on top. Set aside. 

Prepare the filling by stirring together the softened butter, brown sugar, and cinnamon.

Roll the dough into a 24 X 17 rectangle and spread the filling over the dough.

Roll up, jelly roll style, and slice into 12 equal rolls about 2 inches wide. Place into the pan on top of the currants. Cover with a tea towel and place somewhere warm to rise for an hour.

When rolls have doubled in size, preheat oven to 350. 

Bake at 350 until tops of rolls are golden brown, about 30 minutes or so. Time will differ if you make the rolls smaller or if you use 2 pans instead of 1. Keep an eye on them,. 

Let cool for only about 5 minutes, any longer and they will stick in the pan.

Place a cookie sheet on top of the buns and very carefully invert the buns onto the cookie sheet. Tap the bottom of the pan to help release the buns. 

Let cool.

These are the next level up from sticky buns. 

The butter tart topping is thicker and stickier than regular sticky buns. Way more butter tart-y.

You can always half the recipe if you want to make 6 giant buns or 12 regular buns but WHY?! Gift them to people you love and they will love you even more OR freeze them for yourself to enjoy later!

It even kind of looks like a butter tart when you get down to the delicious middle of the bun. The middle is the best part, by the way, don't even argue. I actually had someone tell me they never ate the middle of the cinnamon bun. EXCUSE ME?!?! Who does that? 

Crazy people.... that's who.

Anyway, these are ridiculous and giant cinnamon bun butter tart hybrids are a fabulous idea. Let us know what you think if you try them and don't forget to tell us what hybrid needs to happen next!