Vanilla Pear Rolls

Yield: 16

Author: Kelli Bowman

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Vanilla Pear Rolls

Prep time: 30 MinCook time: 1 H & 30 MInactive time: 2 H & 30 MTotal time: 4 H & 30 M

These Vanilla Pear Cinnamon Rolls are soft, fluffy, and filled with warm fall flavor. Roasted pears, apple cider, and vanilla bean are layered into the rolls with a buttery vanilla sugar filling, then finished with a rich vanilla bean glaze. Sweet, cozy, and just the right amount of indulgent for a fall morning.

Ingredients

Roasted Pears

• 10 medium pears, peeled, cored, and diced
• ⅓ cup apple cider
• Light sprinkle of cinnamon
• 2 Tbsp vanilla bean paste

Dough

• 4 c milk of choice
• 1 c butter
• 1 c cane sugar
• 1 Tbsp active dry yeast
• 9-10 c all purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tbsp salt

Filling

• 1 cup butter
• 2 cups cane sugar
• 1 Tbsp vanilla bean paste
• Prepared roasted pears

Vanilla Bean Glaze

• 4 cups powdered sugar
• 2 tsp vanilla bean paste
• Hefty pinch of salt
• 3–4 Tbsp milk of choice
• 4 Tbsp melted butter

Instructions

Prepare the Vanilla Pears

1. Mix the pears with the apple cider, cinnamon, and vanilla bean paste.
2. Roast at 375°F for 1 hour, stirring every 20 minutes, until the pears are warm and soft. Cool completely in the refrigerator before using.

Dough

1. In a large stockpot, combine the milk, butter, and sugar. Heat until it reaches a scalding temperature, but do not let it boil. Remove from heat and allow the mixture to cool until warm to the touch.
2. Stir in the yeast and mix well. Let it sit for about 10 minutes to activate. Then add 7 cups of the flour and combine.
3. Mix until well combined, then cover the pot with a lid and let the dough rise for about an hour. It should become bubbly and noticeably expanded in size.
4. Once the dough has risen, add 1–2 more cups of flour along with the salt, baking powder, and baking soda. Mix in well, I always use my hands for this. The dough should be soft and slightly tacky, but not overly sticky. Add a little more flour if needed to reach the right consistency.
5. You can use the dough right away or refrigerate it for up to 3 days. For best results, I recommend chilling it for at least 12–24 hours before baking.

Assemble the Rolls

1. Lightly flour your countertop and roll dough into a large rectangle about ¼–⅓ inch thick. If needed, divide dough into two batches.
2. Mix the melted butter, vanilla bean paste and sugar, for the filling, until combined.
3. Spread evenly over the dough, leaving a small border around the edges. Then add the cooled roasted pears, still leaving a small border.
4. Starting at the long edge, gently roll the dough into a log. Pinch the seam closed.
5. Slice rolls about 1½ inches thick and place into generously buttered baking dishes or sheet trays.
6. Cover and let rise for 30 minutes.

Bake and Glaze

1. Bake at 375°F for 25–27 minutes, or until lightly golden on top.
2. While the rolls bake, whisk together all glaze ingredients until smooth.
3. Spread or drizzle glaze generously over warm rolls and enjoy!

Notes

You can prepare the cinnamon rolls all the way through slicing and placing them in the pan. Cover tightly and freeze for up to 2 months.

When you’re ready to bake, let them thaw overnight on the counter the night before, then bake at the same temperature as directed.

This is a wonderful make-ahead option for holidays, gatherings, or hosting guests!

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Molino Paolo Mariani Manitaly Tipo 0 Flour from 100% Italian Grains

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