[wpsf id="622"]

TARTE TATIN CINNAMON ROLLS

INGREDIENTS

  • 100 gr sugar
  • 160 gr unsalted butter
  • 5 Granny Smith apples

Sweet dough

  • ¾ cup warm milk (whole milk or 2% preferred) (110 degrees F)
  • 2 ¼ teaspoonsvquick rise or active yeast (1/4-ounce package yeast)
  • ¼ cup granulated sugar
  • 1 egg plus 1 egg yolk, at room temperature
  • ¼ cup unsalted butter, melted
  • 3 cups bread flour, plus more for dusting
  • 3/4 teaspoon salt

The spread

  • 3/4 cup unsalted butter
  • 1 cup a good brown sugar
  • 1 1/2 tsp cinnamon powder

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INSTRUCTIONS

  • In a nonstick pan, heat sugar until it starts to caramelize. Stir to incorporate and then when caramel is a nice amber color, add the butter and stir to combine.
  • Add the apples and stir to coat, cooking for 5 minutes, remove from heat.
  • Arrange apples rounded side down in a high sided cake tin. Set aside
make the sweet cinnamon dough:
  • Warm milk to around 110 degrees F. I like to do this by placing milk in a microwave safe bowl and microwaving it for 40-45 seconds. It should be like warm bath water. Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.
  • Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky. If it's TOO sticky (meaning it's sticking to the bottom of the mixer, add in 2 tablespoons more bread flour.) If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.
  • After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14x9 inch rectangle.

Filling

  • prepare the room temperature  butter add the dark brown sugar and cinnamon
  • spread the filling evenly to the roll out dough
Assembly
  • Tightly roll dough up, starting from the 9-inch side and place seam side down making sure to seal the edges of the dough as best you can. You will probably need to cut off about an inch off the ends of the dough as the ends won’t be as full of cinnamon sugar as we’d want it to be.
  • Cut into 1 inch (3 cm) sections with a serrated knife or floss. You should get 9 large pieces.
  • Place on top of the apples, cover and let rise for 30 minutes.
  • Bake covered with foil in a 180ºC oven for 30 -40 minutes. Remove and let cool for about 10 minutes.
  • Flip over onto a board, serve and enjoy

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