The cinnamon rolls with pears are a delicious autumn variation of the classic Swedish cinnamon rolls, the recipe for which you can already find on the blog.
They are extremely soft, with an enveloping and spicy filling, enriched with many pieces of juicy pears. In this case, I opted for a dough made with yogurt and fresh liquid cream, without butter, which is obviously present in the filling with its unmistakable taste.
The perfect snack for dreary autumn afternoons, perhaps with a nice cup of tea!
If you like cinnamon, try these recipes of mine as well:
- Difficulty: Easy
- Rest time: 3 Hours
- Preparation time: 35 Minutes
- Portions: 9 cinnamon rolls
- Cooking methods: Oven
- Cuisine: Swedish
- Seasonality: Autumn, Winter
Ingredients
- 3 1/2 cups all-purpose flour
- 2 teaspoons dry yeast
- 1/3 cup sugar
- 3/4 cup plain yogurt
- 1/3 cup fresh liquid cream
- 1 egg
- 1/2 teaspoon salt
- 6 tablespoons butter
- 1/3 cup sugar
- 1 tablespoon ground cinnamon
- 2 pears
- 1 egg yolk
- 1 tablespoon milk
- as needed butter (to grease the pan)
Steps
To prepare the cinnamon rolls with pears, mix the flour with the dry yeast and sugar in the stand mixer bowl.
Add the warm yogurt and fresh liquid cream and start the mixer. Also add the egg and salt. Knead everything until the dough is smooth and has pulled away from the sides and bottom of the bowl, wrapping around the hook.
Form a ball with the dough, put it back in the bowl, cover with plastic wrap, and let it rise in a warm place, without drafts, until doubled in size (it will take about 2.5 hours).
When the dough is almost done rising, you can prepare the filling.
Melt the butter, add the sugar and cinnamon, mix and set aside.
Wash and peel the pears, remove the cores, and cut into cubes.
Grease a baking dish with butter.
Once the dough has doubled in volume, roll it out to form a rectangle about 10×14 inches. Spread the butter and cinnamon mixture over the entire surface, then distribute the pear cubes across it.
Roll the dough starting from a long side.
Using a nylon string or sharp knife, cut the roll into 9 pieces about 1.5 inches high. Place the cinnamon rolls in the baking dish, cut side up and slightly spaced apart, as they will rise again.
Cover with plastic wrap and let rise for 30 minutes.
Meanwhile, preheat the oven to 350°F (static).
After the additional rising time, beat the egg with the milk in a small bowl and brush it over your cinnamon rolls. Bake at 350°F for about 40 minutes, until golden brown. If they darken too much, cover with foil.
Remove your cinnamon rolls with pears from the oven and let cool or enjoy them warm.
