Recipe from I Love Cinnamon Rolls! by Judith Fertig (Andrews McMeel Publishing, 2012)Makes 12 large rolls
The aroma of these buttery, apple-scented rolls is as close to paradise as I can get sometimes. Like a classic Tarte Tatin, the upside-down French apple confection with a puff pastry crust, this bakes best in a cast-iron skillet.
- ½ cup heavy cream
- ½ cup sour cream
Tarte Tatin Pan Sauce:
- ¾ cup (1½ sticks) unsalted butter, softened
- ¾ cup granulated sugar
- 4 large tart apples such as Granny Smith or Jonathan, peeled, cored, and finely chopped
- Flour for dusting
- 1 recipe Thin Strudel Dough (see recipe here ), used right after mixing
- 4 tablespoons unsalted butter, softened
- ½ cup granulated sugar
- 1 tablespoon cinnamon
1. For the Crème Fraîche, whisk together the ingredients in a bowl, cover with plastic wrap, and let it sit at room temperature for at least an hour and up to 24 hours.
2. For the pan sauce, heat the butter in a 10-inch (measured across the top) cast-iron skillet over medium-high heat. Stir in the sugar and apples and cook, stirring frequently, until the apples begin to brown and the sauce has thickened, 18 to 20 minutes. Remove from the heat and stir in salt.
3. Transfer the dough to a floured surface. Roll the dough out to a 12 by 18-inch rectangle.
4. For the filling, spread the butter over the dough. Combine the sugar and cinnamon in a bowl, then sprinkle over the dough. Pat the filling into the dough. Roll up the dough, starting with a long end, and form into a tight 18-inch cylinder. Cut the dough into 12 slices. Arrange the slices, spiral side up, on top of the apple pan sauce in the skillet.
5. Preheat the oven to 350°F. Bake for 20 to 22 minutes or until the rolls have risen and browned and the pan sauce is bubbling. Let cool for 1 minute, then carefully invert, wearing oven mitts, onto a serving platter. Serve each roll topped with pan sauce and a dollop of Crème Fraîche.