Pear and cinnamon rolls

Total time: 1hr 55m
Preparation Time: 30m

For 12 piece


Nadja - LouMalou

Nutritional Information

Contains 387 Kcal, 9g Protein, 59g Carbohydrates, 12g Fat


  • Yeast dough
  • 0.5 tsp salt
  • 700 g white flour
  • 1 cube yeast (approx. 40 g), crumbled
  • 100 g butter, cut into pieces, soft
  • 5 dl milk
  • 1 tsp vanilla paste
  • Filling & shaping
  • 1 tsp cinnamon
  • 2.5 tbsp cane sugar
  • 4 pear, coarsely grated
  • Frosting
  • 100 g double cream cheese (e.g. Philadelphia)
  • 80 g icing sugar
  • 1 tsp vanilla paste
  • Utensils
  • For an ovenproof dish of approx. 1 litre capacity, greased

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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.
  • 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.
  • 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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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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