Bring something warm, golden, and joy-filled to your table.
Freshly Frozen Products
Cinnamon Rolls
Topped with cream cheese frosting.
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Preheat the oven to convection bake 350°. When the rolls are soft, squishy, and have risen to double the size, they are ready to bake.
Take the plastic cover off the tin. Leave cinnamon rolls in baking tin but take the cream cheese frosting package out of the baking tin and set aside.
Place tin in the preheated oven on a baking sheet to prevent any messes.
Bake for 20-40 minutes OR until the cinnamon rolls are dark golden brown.
Remove cinnamon rolls from the oven and let them sit for approximately 5-10 minutes.
Carefully flip tin upside down onto the baking sheet so the buttery goodness is on top.
You may see excess butter when you flip the tin – that’s more goodness the rolls will absorb while they’re hot.
The cream cheese frosting is something special, but the cinnamon rolls are equally special on their own. Top or not, that’s the big question. Enjoy!
French Apple Pie
Made with Granny Smith apples.
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Please keep The Buttered Tin French Apple Pie frozen until you’re ready to bake it.
Remove the pie from the box but leave it in the aluminum baking tin.
Preheat oven to 350°. Remove plastic cover from top of the baking tin.
To give your pie an extra-golden top, we suggest egg-washing it. In a small dish, whisk one egg with a splash of milk or cream, then brush the top crust of the pie prior to baking.
Place pie in the preheated oven on a baking sheet to prevent any mess.
Bake the pie from 60-85 minutes or until the top is golden brown and the filling is bubbling. Check the apples’ firmness with a fork — they should be tender but not soggy.
Let the pie cool for 10-20 minutes before serving.
Use a clean, sharp knife to cut your pie.
Enjoy!
Remember to refrigerate any leftovers.
Dinner Rolls
Made with a touch of honey.
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Take the box of The Buttered Tin Dinner Rolls out of the freezer.
Remove the tin from the box.
With the plastic cover on, make sure the rolls are evenly spaced.
Leave the rolls covered in the tin for 5-8 hours or until they have doubled in size.
Preheat the oven to 350° and bake the rolls for approximately 15-20 minutes or until the rolls are golden brown on top. To make sure they are fully baked check the bottom of the rolls.
Pull or cut dinner rolls apart.
Enjoy!
Wrap up any cooled leftovers to preserve quality.
Apple Hand Pies
Made with Granny Smith Apples.
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Please keep The Buttered Tin Apple Hand Pies frozen until you’re ready to bake them.
Preheat oven to 350°.
Remove plastic cover from top of the baking tin.
Select desired amount of apple hand pies from tin and place on a cookie sheet.
To give your apple hand pies an extra golden top, we suggest egg-washing each apple hand pie before baking. In a small dish whisk one egg with a splash of milk or cream, brush it on the top crust of the hand pie prior to baking.
Bake the apple hand pies for 35-45 minutes or until the crust is golden brown, and the filling is bubbling.
Let the apple hand pies cool for about 10 minutes before serving.
No utensils required — hand pies are for eating with your hands. Enjoy!
Remember to refrigerate any leftovers.
Blueberry Crumble Pie
Made with whole wild blueberries.
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Please keep The Buttered Tin Blueberry Crumble Pie frozen until you’re ready to bake it.
Preheat oven to 350°.
Remove the pie from the box but leave it in the aluminum baking tin.
Remove plastic cover from top of the baking tin.
Place pie in the preheated oven on a baking sheet to prevent any mess.
Bake the pie for 60-85 minutes or until the top crumble is golden brown and the filling is bubbling.
Pie Tip: Let the pie cool at room temperature and then fully cool in the refrigerator. This will make sure the filling is set.
Use a clean, sharp knife to cut your pie.
Enjoy!
Remember to refrigerate any leftovers.
Cherry Hand Pies
Made with tart cherries.
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Please keep The Buttered Tin Cherry Hand Pies frozen until you’re ready to bake them.
Preheat oven to 350°.
Remove plastic cover from top of the baking tin.
Select desired amount of cherry hand pies from tin and place on a cookie sheet.
To give your cherry hand pies an extra golden top, we suggest egg-washing each cherry hand pie before baking. In a small dish whisk one egg with a splash of milk or cream, brush it on the top crust of the hand pie prior to baking.
Bake the cherry hand pies for 35-45 minutes or until the crust is golden brown, and the filling is bubbling.
Let the cherry hand pies cool for about 10 minutes before serving.
No utensils required — hand pies are for eating with your hands. Enjoy!
Remember to refrigerate any leftovers.
Pumpkin Pie Seasonal
Made with all-butter crust.
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Please keep The Buttered Tin Pumpkin Pie frozen until you’re ready to bake it.
Preheat oven to 350°. Remove the pie from the box but leave it in the aluminum baking tin.
Remove plastic cover from top of the baking tin.
Place pie in the preheated oven on baking sheet to prevent any mess.
Bake the pie for approximately 60-85 minutes or until the pumpkin is set.
Baking Tip: Gently jiggle the pie to make sure the center is no longer liquid. Browning or cracking could mean overbaking.
Let the pie cool for 10 minutes before serving.
Use a clean, sharp knife to cut your pie.
Don’t forget that everything’s better with whipped cream.
Enjoy!
Remember to refrigerate any leftovers.