Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Yeast dough
Filling & shaping
Frosting
Utensils
For an ovenproof dish of approx. 1 litre capacity, greased
How it's done
Yeast dough
Mix the flour, salt and yeast in a bowl. Add the butter, milk and vanilla paste and knead into a smooth dough. Cover and leave to rise at room temperature for approx. 1 hr.
Filling & shaping
On a surface lightly dusted with flour, roll out the dough to a square approx. 1 cm thick. Mix the sugar and cinnamon. Spread the cinnamon sugar and pears onto the pastry, leaving a border of approx. 3 cm along one side. Roll the dough up from the other edge and – without exerting any pressure – cut it into approx. 12 pieces. Lay the rolls side by side in the prepared dish.
To bake
Approx. 25 mins. on the bottom shelf of an oven preheated to 220°C. Remove and leave to cool slightly.
Frosting
Mix the cream cheese thoroughly with the sugar and vanilla paste. Spread the frosting on the still warm cinnamon rolls and leave to cool.
| Tip: | Frosting without cream cheese: Mix 200 g of icing sugar with 60 g of soft butter and a little milk to produce a thick glaze. Brush over rolls. |
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