Pear Cinnamon Rolls

S on SnowdoniaOne of the awesome things about being married to the Architect is how handy he and all of his family are. Case in point: not only did he make most of the furniture and art in his house, his mother has stocked our pantry full of things she’s canned. We have enough jam to last us years, we have pears and peaches and catsup and all manner of yumminess.

This weekend, the Architect made us french toast for breakfast, and he opened a jar of cinnamon pears his mother canned.  They were delicious on the french toast, but we sadly could eat the entire can in one sitting. And, since we’re getting close to the big move, we’re trying our very hardest to use up all the food in the house so we don’t have to bring it with us. And so I hatched a plan. And that plan was pear cinnamon rolls.

The jar that started it all...

The jar that started it all…

So I’m going to show with pictures how I made them, and then put the full recipe at the bottom because I know it’s difficult to actually follow a recipe with all the scrolling past photos. And we’re off.

SAM_2312Step 1: Mix your dry goods. I mixed two cups flour, 2 tablespoons sugar, 4 teaspoons baking powder, and 1 teaspoon salt in a bowl I’ve had since I took it from my mom’s kitchen for my first apartment.

SAM_2313Step 2: Add your liquids. In this case, 1 egg, 3 tablespoons softened butter, and 3/4 cups of milk.

SAM_2315Step 3: Check your recipe once more to make sure you didn’t forget anything

SAM_2317Step 4: Turn into a blur by dancing around the kitchen and having a grand old time.

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Step 5: Once your dough is all doughy, roll it out

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Step 6: Take some pears (a half cup-ish?) and cut them into small pieces. Also mix the cinnamon filling, which is made of 4 tablespoons of butter, 1 cup brown sugar, and 3 teaspoons of cinnamon.

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Step 7: Spread the cinnamon filling over the dough, then sprinkle the pear pieces over it as well. Roll it up.

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Step 8: Cut the roll into slices

SAM_2338Step 9: I sprinkled them with a little more cinnamon because I wasn’t sure there was enough. There’s never enough cinnamon. (Don’t take me seriously on that. Once in college I was making an apple pie with a friend who had literally never cooked before and she asked how much cinnamon to put in and I said “However much you want, there’s no such thing as too much” and then she put in half the bottle and the pie was disgusting). Then bake for 20-25 minutes at 400 degrees fahrenheit.

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Step 10: I made a delicious pear glaze for them when they came out of the oven. I put some pears (like a quarter cup?) into the food processor to make a puree, then I added powdered sugar until it tasted sweet but not too sweet. I’m guessing it was a little more than a quarter cup? I’m not sure, I just spooned it in a bit at a time until it tasted good.

SAM_2348Ooooh! Pretty! Fruity!

SAM_2353And they are Architect approved!!!!

 

 

S’s Pear Cinnamon Rolls:

Dough:

2 cups flour

2 tbsp sugar

4 tsp baking powder

3 tbsp butter

3/4 cup milk

1 egg

Filling

4 tbsp butter, softened

1 cup brown sugar

3 tsp cinnamon

1/2 cup canned pears, or to taste, cut in small pieces

Glaze

1/4 cup pureed canned pears (mine were cinnamon, but if yours are not, you may want to also add a dash of cinnamon)

1/4-1/3 cup powdered sugar, to taste

Mix together flour, sugar,  baking powder, and salt, then cut in softened butter. Add milk and 1 egg to form a soft dough. Roll the dough into a rectangle about 1/4″ thick. In a small bowl, mix together the softened butter, brown sugar, and cinnamon. Spread this mixture over the rolled out dough. Sprinkle small pear pieces on top. Roll up the dough, and slice with a sharp knife. Place pieces on a cooking sheet and sprinkle with cinnamon.

Bake at 400 F for 20-25 minutes.

Puree 1/4 cup canned pears, and mix with powdered sugar in a small bowl until desired sweetness. Drizzle on cinnamon rolls, serve warm.

 

 

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