Bakery quality baked at home.

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Made with Non-GMO, thoughtfully sourced, simple ingredients and only real butter.

The Buttered Tin has been baking all-butter crust pies, and other delicious pastries, since we opened in St. Paul, Minnesota in 2013. We believe you can indulge in a sweet treat without the guilt when it’s made with simple ingredients and love. Absolutely no compromises. That’s a promise.

The Buttered Tin pies and pastries are made only with 100% real butter that’s thoughtfully sourced with higher butterfat (81-86%), resulting in a richer flavor, flaky texture and our signature that-was-amazing taste. We believe in simple, high-quality ingredients for all of our products. Perfect!

Alicia holding Freshly Frozen Cinnamon Rolls

Find Freshly Frozen Near You!

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  • Kowalski’s

  • Hy-Vee (select locations)

  • Cub Foods (select locations)

  • Lunds & Byerly’s

  • Festival Foods (WI)

  • Mississippi Markets

  • Coborn’s Grocery Store

  • Clancy’s Meat & Fish Market (local location in Minneapolis)

  • Osseo Meat Market & Deli (local location in Osseo)

  • Marketplace Foods (local location in Watertown)

  • Tim and Tom’s Speedy Market (local in St. Paul)

Freshly Frozen Products & Instructions

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Cinnamon Rolls

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With cream cheese frosting.

Baking Directions:

  • Take the tin of cinnamon rolls cut out of the box. Leave the package out on the counter at room temperature overnight or for approximately 8-10 hours.
  • When rolls are soft, squishy,  and ready to bake, preheat the oven to 325°.
  • 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 30-45 minutes or until the cinnamon rolls are 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

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Made with Granny Smith apples.

Baking Directions:

  • 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

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Made with a touch of honey.

Baking Directions:

  • 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.

Blueberry Crumble Pie

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Made with whole wild blueberries.

Baking Directions:

  • 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

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Made with tart cherries.

Baking Directions:

  • 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 20-25 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 Pies

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Baking Directions:

  • 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.