Pear and cinnamon rolls

Pear and cinnamon rolls

Total: 1 hr 55 min. | Active: 30 min.
vegetarian
Nutritional value / piece: 387 kcal
, Fat: 12 g
, Carbohydrate: 59 g
, Protein: 9 g
I’m like a little kid when pear season comes around. Pears are always great. In salads, in cakes, muffins, gratinated and – of course – in cinnamon rolls. This simple dough is quick and easy to make. And if you like frosting, there are two types suggested here: one with cream cheese and one without, so you can make these cinnamon rolls even on the spur of the moment.

Ingredients

12 pieces

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

700 g white flour
½ tsp salt
1 cube yeast (approx. 40 g), crumbled
100 g butter, cut into pieces, soft
5 dl milk
1 tsp vanilla paste

Filling & shaping

2 ½ tbsp cane sugar
1 tsp cinnamon
4 pears, coarsely grated

Frosting

100 g double cream cheese (e.g. Philadelphia)
80 g icing sugar
1 tsp vanilla paste
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How it's done

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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.

Good to know
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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