Description
These pear and cinnamon rolls are a heartwarming twist on a classic breakfast pastry, replacing heavy sugar fillings with the fresh, delicate sweetness of grated orchard pears. Each roll features a soft, yeasted dough wrapped around a fragrant cinnamon-pear core. Perfect for slow mornings or cozy gatherings, this recipe brings the nostalgic, golden warmth of an autumn orchard directly to your table, offering a balanced, moist, and deeply comforting treat that the whole family will cherish.
Ingredients
700g all-purpose flour
0.5 tsp salt
40g fresh yeast (or 14g active dry yeast)
100g butter, softened
300ml warm milk
50g granulated sugar
2 large pears, peeled and grated
2 tsp ground cinnamon
1 tbsp butter (for brushing)
Instructions
In a large bowl, mix flour, salt, and sugar.
Dissolve the yeast in warm milk and let stand for 5 minutes until frothy.
Combine the milk mixture with the dry ingredients and softened butter to form a smooth dough.
Knead the dough for about 10 minutes until elastic, then cover and let rise in a warm spot for 1 hour.
Roll the dough out into a large rectangle on a floured surface.
Spread the grated pears evenly over the dough and sprinkle generously with ground cinnamon.
Roll the dough into a tight log and cut into equal slices.
Place slices on a lined baking tray, cover, and let rise for another 30 minutes.
Preheat oven to 180°C (350°F).
Bake the rolls for 20-25 minutes until golden brown.
Notes
Ensure pears are well-drained after grating to prevent the dough from becoming too wet. You can substitute the glaze with a simple powdered sugar and milk drizzle if desired. Store leftovers in an airtight container for up to 3 days or freeze for up to a month.
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4.5g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg