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Fatigue had me struggling a lot in the last month. To the point where I don’t even want to work on the computer because I’m just too tired. Although I have a ton of ideas for bakes, I have to be a little choosy about what I actually do. I don’t have the energy to do really intensive things in the kitchen without lots of breaks and sitting down.
At least I have lots of inspiration from watching plenty of baking shows on the always trusty, Food Network. It’s fun to take some of the tips and ideas I see and turn them into something useful in my own kitchen. Plus, it’s so much fun to surprise the Hubs with new things when he comes home from a long day of work. And then I get to tell him where it all came from. The Hubs loves Pop Tarts and I love to bake homemade versions of his favorite things. So I thought I’d give this recipe a try since it shouldn’t take too much energy.
Where I Started
I’ve been working on some gluten free cinnamon rolls and haven’t had much success with them except for the buttery filling. The filling was really the inspiration for this breakfast tart. Thus, cinnamon roll breakfast tarts became my new obsession. And since I had such success with an easy pie crust in my Easy Apple Galette, I used it for this recipe with some modifications.
*Update: I finished the Perfect Gluten Free Cinnamon Rolls and they came out awesome!! Check out the recipe. Even my gluten loving self could eat a whole dish of these babies!
They are three slightly tricky parts to this recipe. First is rolling the dough thin enough. I am always wary of rolling it too thin and thus I roll it too thick. Which is what I did for the first couple of these. The thinner the dough, the better it will bake all the way through. It’s also tough to completely seal, and if not, the filling will start to seep out. All I can say is pinch, pinch, pinch!
The last part is figuring out when they are done. I originally massively under baked them. After cutting into one, I tried baking double the original time. And, presto! The best indication of when they were done was the deep golden brown color of the egg wash on top of the breakfast tart. The filling was set and the pastry inside no longer appeared raw.
The scent throughout the house while these were baking was straight out of cinnamon heaven. I could not get enough of the smell of both the dough and the filling. Honestly, I would eat these cinnamon roll breakfast tarts any day over the store bought kinds. They taste indulgent, sweet and sinful. What more could you ask for from a breakfast pastry?
Cinnamon Roll Breakfast Tarts
For the Tart Dough
- 1½ cups all-purpose flour spooned and sifted
- ½ tsp salt
- 2 Tbsp granulated sugar
- 12 Tbsp cold unsalted butter cut into ½inch chunks
- ¼ cup ice cold water
- ¼ tsp fresh nutmeg
- 2 Tbsp cinnamon
For the Filling
- ½ cup unsalted butter room temperature
- ½ cup light brown sugar packed
- 2 Tbsp cinnamon
For Assembling & Baking
- 1 large egg beaten
For Icing Topping
- 2 cups powdered sugar sifted
- 2 Tbsp light corn syrup
- ½ tsp vanilla extract
- 1 Tbsp milk
To Make Tart Dough
- In a food processor, lightly pulse together flour, cinnamon, nutmeg, salt, and sugar just to mix together.
- Add in butter chunks and pulse briefly, just until butter is spread throughout the mix in small sunflower seed-sized chunks.
- Dump dough into a bowl. Pour water over the dough and mix in either by hand or with a rubber scraper. Once the water is incorporated, cover and let rest in fridge for 10 minutes.
To Make Filling
- While dough is resting, whisk together butter, brown sugar and cinnamon in a small bowl. Set aside.
- Pull dough out of refrigerator. Flour a work surface and roll out dough until it is about 1/8 of an inch thick.
- Use a large round cookie cutter (I used a biscuit cutter) and cut out about 10-12 rounds. Roll out dough scraps and cut out another 4-6 rounds.
- Place 8 rounds on a cookie sheet covered in parchment paper. Sprinkle a half teaspoon of floor on each round. Divide filling and spoon and spread filling to within ½ an inch from the each of the rounds.
- Brush edges with beaten egg and carefully top with a plain dough round. Pinch edges together and use a fork to decorate the edges. Repeat with the rest of the dough rounds.
- Brush each tart with beaten egg and put in refrigerator for 10 minutes.
- After 10 minutes, pull tarts out of the refrigerator and bake for about 40-45 minutes. Tarts should be turning golden brown and feel crisp to the touch.
- Let cool about 10 minutes before putting on cooling racks.
To Make Icing
- Whisk together teaspoon, milk, and powdered sugar. Add corn syrup and whisk until smooth.
- Drizzle or spread icing on cooled tarts and allow to harden.
- Tarts can be kept in an airtight container for about 5-7 days.