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Nutrition Facts
Serving Size 243 g
(Approx. 8 Servings)
Amount Per Serving
Calories 580 Calories From Fat 300
% Daily Value*
Total Fat 34 g 52%
Saturated Fat 19 g 95%
Trans Fat 2.5 g
Cholesterol 80 mg 27%
Sodium 570 mg 24%
Total Carbohydrate 67 g 22%
Dietary Fiber 4 g 16%
Sugars 43 g
Protein 5 g
Vitamin A 20% Iron 8%
Vitamin C 0% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Cinnamon Roll Tarte Tatin with Cardamom Whipped Cream

Prep Time
25 minutes
Cook Time
40 minutes
Total Time
1 h 5 m
8  People


Recipe makes 8 Servings

4 Oz salted butter
1/2 cup(s) brown sugar
1/4 Tsp allspice
5 Granny Smith Apples, peeled, cored and sliced to desired thickness
1 can of refrigerated large cinnamon rolls
1 1/2 cup(s) heavy whipping cream
1/4 cup(s) powdered sugar
1/4 Tsp kosher salt
1/4 Tsp ground cardamom
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Preheat oven to 375ºF.
Set a small to medium sized cast iron pan over medium-low heat, add butter and allow to melt.
Whisk brown sugar and allspice into butter until it to gets bubbly, whisking continuously to prevent burning.
Add apples and toss in caramel to coat. Cook 12 to 15 minutes or until apples are soft and slightly browned.
Meanwhile, place cinnamon rolls on a piece of parchment paper and roll each to about 1/4-inch thickness.
Remove apples from heat and gently place cinnamon rolls evenly over the top, completely covering apples like a pie crust.
Bake 15 to 25 minutes or until nicely browned. Set aside to cool 30 minutes.
While the tarte Tatin cools, add whipping cream, powdered sugar, salt and cardamon to a bowl and whip until stiff peaks form. Serve over the cooled tart.


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