Cinnamon buns are delicious. It’s just my opinion, but I haven’t found a single soul who disagrees. The warm, buttery, fluffy buns are hard to say ‘no’ to (anyone who does has an inordinate amount of willpower!). I know this is going to sound crazy, but this recipe makes the traditional cinnamon bun yesterday’s news. We take your grandma’s cinnamon buns to a whole new level by adding a butter tart filling. Gorgeous buns are baked in a sweet mess, so when they’re flipped, they drip with butter tart goodness. You’re welcome!
Butter Tart Glaze
Warm buttermilk over low heat until just slightly warmer than room temperature.
Pour into the bowl of a stand mixer fitted with a dough hook. Mix sugar into buttermilk and add yeast. Let stand until mixture becomes foamy on the surface, about 10 minutes.
Add in butter and eggs and stir to combine. Add in flour, 1 cup at a time until a soft, pliable dough forms. If dough is tacky, continue adding flour until smooth.
Form dough into a ball and transfer into a large greased bowl. Set in a warm place and cover with a dish towel. Let dough rise until double in size, about 1 hour 30 minutes – 2 hours.
To make the butter tart glaze, mix all the ingredients in a bowl until combined. Pour into a large baking dish.
To make the filling, mix cinnamon and sugar. Place dough onto floured surface and roll into a 20 x 12 inch rectangle.
Spread butter edge to edge on the dough and sprinkle cinnamon sugar mixture over top. Roll from the longer edge of the rectangle until a large snake is formed.
Cut 12 equal portions from the roll and arrange in baking dish with butter tart filling. Cover with a dish towel and let rise until buns have doubled in size, about 1 hour.
While buns are rising, preheat oven to 350°F. Bake until golden brown and baked through, about 30 minutes. Remove from oven and let cool for 15 minutes.
Serve each bun flipped so the butter tart bottom is on top.