Cinnamon rolls with glaze and pears
Method of preparation
- flour - about 600 g
- fresh milk - 200 ml
- warm water - 100 ml
- fresh yeast - 1 cube
- sugar - 1 tbsp.
- oil - 50 ml
- salt - 1 pinch
- pears - 4 pcs.
- brown sugar - 50 g
- vanilla - 1 packet
- cinnamon - 1 tbsp.
- butter - 60 g
- lemon juice - 1 tbsp.
- salt - 1 pinch
- butter - 50 g
- brown sugar - 50 g
- cinnamon - 1 tbsp.
- cream cheese - 200 g
- butter - 50 g
- powdered sugar - 50 g
- liquid cream - 60 ml
- liquid cream - 70 ml
- Warm the fresh milk slightly. It should be pleasantly warm, but not hot. Add the sugar and crushed fresh yeast to it. Stir and leave for about 5-10 minutes until the yeast starts to activate.
- Add the warm water and oil. Gradually add the flour along with the pinch of salt. Knead a soft and elastic dough for about 8 minutes. It is not necessary to add all the flour at once - the amount may vary slightly depending on the flour itself.
- Shape the dough into a ball and place in a lightly oiled bowl. Cover and leave in a warm place for about 1 hour or until it has approximately doubled in size.
- During this time, prepare the caramelized pears. Peel the pears, remove the seeds, and cut them into small cubes.
- Melt 60g butter in a large frying pan. Add the brown sugar and stir. Add the pears, vanilla, cinnamon, lemon juice and a pinch of salt. Cook over medium heat for about 7-10 minutes, until slightly softened and the juice reduced to a fragrant caramel sauce.
- Pears should not be completely cooked.
- Remove the pan from the heat and allow the mixture to cool. Set aside some of the pears for serving.
- For the butter cinnamon mixture, mix the softened butter with the brown sugar and cinnamon until a thick paste forms. Transfer the risen dough to a lightly floured surface.
- Roll it out into a large rectangle of even thickness. Spread the butter mixture over the entire surface, leaving about 1-2 cm of free space at one long end. Spread a little more than half of the caramelized pears on top. It is best to use mainly the fruit, and not too much of the liquid sauce, so that the filling does not leak out when rolling.
- Roll the dough tightly from the long side. Cut into approximately equal rolls. Arrange the rolls in a greased baking tray, leaving a little space between them. Cover and let rise again for about 20-25 minutes.
- If desired, immediately before baking, spread 70 ml of liquid cream between the rolls. This helps the inside to remain especially soft and juicy. Bake in a preheated oven at 170°C for about 30 minutes or until they puff up and turn a nice golden color.
- Remove the finished cinnamon rolls and let them cool.
- For the glaze, beat the cream cheese briefly with the softened butter. Add the powdered sugar. Gradually pour in the heavy cream, stirring until you get a fluffy and smooth glaze that can be spread easily, but is not too runny.
- Spread the glaze over the cooled or slightly warm cinnamon rolls. Top with the reserved caramelized pears and a little of their aromatic sauce. If you prefer the glaze to remain thick and clearly visible, the rolls should be well cooled before spreading. If the glaze is applied to slightly warm rolls, some of it will melt and soak into the dough.
Warm the fresh milk slightly. It should be pleasantly warm, but not hot. Add the sugar and crushed fresh yeast to it. Stir and leave for about 5-10 minutes until the yeast starts to activate.
Add the warm water and oil. Gradually add the flour along with the pinch of salt. Knead a soft and elastic dough for about 8 minutes. It is not necessary to add all the flour at once - the amount may vary slightly depending on the flour itself.
Shape the dough into a ball and place in a lightly oiled bowl. Cover and leave in a warm place for about 1 hour or until it has approximately doubled in size.
During this time, prepare the caramelized pears. Peel the pears, remove the seeds, and cut them into small cubes.
Melt 60g butter in a large frying pan. Add the brown sugar and stir. Add the pears, vanilla, cinnamon, lemon juice and a pinch of salt. Cook over medium heat for about 7-10 minutes, until slightly softened and the juice reduced to a fragrant caramel sauce.
Pears should not be completely cooked.
Remove the pan from the heat and allow the mixture to cool. Set aside some of the pears for serving.
For the butter cinnamon mixture, mix the softened butter with the brown sugar and cinnamon until a thick paste forms. Transfer the risen dough to a lightly floured surface.
Roll it out into a large rectangle of even thickness. Spread the butter mixture over the entire surface, leaving about 1-2 cm of free space at one long end. Spread a little more than half of the caramelized pears on top. It is best to use mainly the fruit, and not too much of the liquid sauce, so that the filling does not leak out when rolling.
Roll the dough tightly from the long side. Cut into approximately equal rolls. Arrange the rolls in a greased baking tray, leaving a little space between them. Cover and let rise again for about 20-25 minutes.
If desired, immediately before baking, spread 70 ml of liquid cream between the rolls. This helps the inside to remain especially soft and juicy. Bake in a preheated oven at 170°C for about 30 minutes or until they puff up and turn a nice golden color.
Remove the finished cinnamon rolls and let them cool.
For the glaze, beat the cream cheese briefly with the softened butter. Add the powdered sugar. Gradually pour in the heavy cream, stirring until you get a fluffy and smooth glaze that can be spread easily, but is not too runny.
Spread the glaze over the cooled or slightly warm cinnamon rolls. Top with the reserved caramelized pears and a little of their aromatic sauce. If you prefer the glaze to remain thick and clearly visible, the rolls should be well cooled before spreading. If the glaze is applied to slightly warm rolls, some of it will melt and soak into the dough.
