Today’s Recipe: Pear Cinnamon Rolls

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These soft, sumptuous cinnamon rolls make a delightful addition to any breakfast table. The pear-date filling gives the rolls a wonderful flavor and texture. The best part is that they can be made ahead of time and refrigerated overnight for an easy, fuss-free breakfast treat.

PEAR CINNAMON ROLLS

PREP TIME: 45 MINUTES, PLUS 2 HOURS RISING TIME
COOK TIME: 35 MINUTES
MAKES: 12 CINNAMON ROLLS

Cinnamon Roll Dough:
1 1/2 cups buttermilk
1/4 cup honey
4 T butter, softened and cut into pieces
1 t salt
1 package active dry yeast (about 2 1/4 t)
4 1/2 cups flour, plus more for dusting
2 eggs

Filling:
2 pears (about 6–7 ozs each), peeled and cored
24 dates, pitted
2 T water
1 1/2 t ground cinnamon
3/4 t ground ginger
1/2 t ground nutmeg

Icing:
1 1/2 cups powdered sugar
2 T orange juice
1 T butter, melted
Orange zest for garnish

1. Make dough: In a medium saucepan over low heat, combine buttermilk, honey, butter, and salt. Cook just until honey is dissolved and butter begins to melt (mixture shouldn’t feel hot on the underside of your wrist). Remove from heat, whisk in yeast, and let stand until frothy (about 5 minutes).
2. Meanwhile, add flour and eggs to a stand mixer fitted with a dough hook or a large bowl. Add yeast mixture and mix well. Knead mixture in stand mixer or by hand on a clean work surface for 5–8 minutes until dough is tacky, smooth, and elastic.
3. Lightly butter a large bowl. Scoop dough into bowl, cover with plastic wrap and let rise in a warm place for 1 1/2 hours.
4. Prepare filling: Add pears, dates, water, cinnamon, ginger, and nutmeg to a food processor and pulse into a smooth paste.
5. Generously butter a 13” x 9” glass baking dish and set aside.
6. Once dough is finished rising, press down to deflate. Dust a clean work surface with flour and roll dough into a 15” x 22” rectangle; spread filling over dough. Beginning from one 15” edge, roll dough up into a cylinder.
7. Cut dough into twelve 1 1/4”-thick slices and arrange slices in prepared glass baking dish. Cover loosely with plastic wrap and let rise for 30 minutes (cinnamon rolls can also be refrigerated overnight, simply remove them from refrigerator 1 hour prior to baking).
8. Preheat oven to 375°F and bake cinnamon rolls for 25 minutes, then cover with foil to prevent over-browning, and bake an additional 10 minutes.
9. Remove from oven. To transfer cinnamon rolls to a cooling rack, place a baking sheet over the cinnamon rolls and flip over to transfer cinnamon rolls to baking sheet (cinnamon rolls with be upside down). Gently lift away glass baking dish, then place a cooling rack over cinnamon rolls and flip over cooling rack and baking sheet to transfer to cooling rack. Remove baking sheet and cool cinnamon rolls until ready to serve.
10. Make icing: In a small bowl, combine powdered sugar, orange juice, and melted butter. Just before serving, glaze cinnamon rolls with icing and garnish with orange zest.

 

Leave a comment 4 Comments

  1. Winnie Nielsen says:

    These are making my mouth water!! Gosh they look good. Isn’t it amazing what a little flour, yeast, and other ingredients can create to start one’s day? Is the BunkHouse Bakery open today?? I’d be stopping by for sure!

    • MaryJane says:

      This morning we’re a cheese factory (two wheels of cheddar are on the docket). The next time we make cinnamon rolls (those in the photo are of course “disappeared”), we’ll be sure to ring the bunkhouse kitchen lunch bell for you, Winnie!

  2. Krista says:

    Oh my gosh! I am drooling! I love cinnamon rolls and actually made some yesterday for breakfast. Now I want to make some of these. I’ll be adding these to the menu for next week. Thanks for the great recipe!

  3. Lisa A says:

    I wish I had some pears in the house right now!! I have everything else, including dates….sigh!

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