Apple Tarte Tatin Cinnamon Rolls
Updated: 1 day ago
If you’ve been here for a while you’ll know my obsession with cinnamon rolls and this one is inspired by the classic apple tarte tatin swirling together a brown butter cinnamon filling with sweet caramelised apples. We’re swapping the crisp pastry for pillowy soft rolls of dough, served upside down or with a scoop of thick vanilla cream cheese frosting, they are sticky, gooey with the classic rich, buttery caramel flavour.
You won't need any eggs or any dairy, and the best part is they are super simple to make!
Apple Tarte Tatin Cinnamon Rolls
Here’s Why You’ll Love These Apple Tarte Tatin Cinnamon Rolls:
Pillowy soft with a rich brown butter, caramel filling
Simple ingredients and very little equipment needed - you can make these without a stand mixer
Easy enough for all beginner bakers
Made without eggs or dairy it can be made vegan and adapted for allergies
Key Ingredients
Strong Bread Flour: The trick to keeping the doughnuts soft and fluffy is bread flour as it has a higher protein level to help lighten the cinnamon rolls. The protein helps to produce more gluten, which gives cinnamon roll the chewy, soft texture you know and love.
Quick rise instant yeast: use quick rise or instant yeast in this recipe to help the cinnamon rolls rise faster.
Brown Sugar: Light brown sugar in the dough, both for flavour and to feed the yeast.
Dairy Free Butter: You’ll need it for the dough and icing.
Dairy Free Milk: I recommend using milk with at least 2% fat content. This recipe has been tested with both dairy and nondairy milk - almond or soya are my favourite!
Apples: the best apples for a tarte tatin are firm, slightly tart varieties that hold their shape and balance the rich caramel.
Storing tips
Q: Can I make the dough ahead of time?
A: Yes. You can make the dough the night before, cover it tightly, and refrigerate. When ready to use bring it back to room temperature before rolling and shaping.
Q: How long do frosted rolls last after baking?
A: They’re best eaten the same day, but can be stored in the refrigerator for up to 3–4 days. Bring to room temperature before serving.
Recipe
