Make these simple, rustic cinnamon rolls in a couple of hours. These no-knead cinnamon rolls use pear cider both in the dough and in the two-ingredient icing.
What you’ll need
Ingredients
Dough
- 400 grams plain flour
- 1 tsp salt
- 8 grams instant dried yeast
- 200 ml cider
- 100 ml milk
- 60 grams butter
- 90 grams sugar
- 2 tsp cinnamon
Pear filling
- 2 pears
- 30 grams brown sugar
- 2 tsp cinnamon
- 50 grams butter
Icing
- 250 grams icing sugar
- 65 ml pear cider
EQUIPMENT
- Mixing bowl
- Baking dish
- Cling wrap
- Knife
- Rolling Pin
- Dental floss
- Baking paper
Step by step video
Pear is a great all-rounder for baking, I wanted to come up with a simple and quick (by cinnamon roll standards) way to incorporate the taste and texture of pears into this classic sweet treat.
For the rolls, I’ve gone with my no-fail, no-knead enriched dough. This dough has a proof time of 90mins altogether, this method compared to most traditional overnight cinnamon rolls is a no-brainer if you’re looking to save some time and have something ready in a couple of hours.
I’ve added diced pears to the filling and pear cider to the dough, the pear pairs nicely with the traditional cinnamon/butter flavours in the filling and icing.
For the icing, I chose to find a 2 step, 2 ingredient method. Icing sugar and pear cider! Where you’d usually use butter and/or milk, I substituted for cider. The ratios make for a thick, creamy aromatic icing.
Tips
- If you’re not in a warm/humid climate- during proofing, place the covered bowl in the oven (not on) along with a bowl of boiling water. This will assist with the proofing. Be careful not to place the water bowl directly under the dough bowl as it will be too hot and overproof. I like to place them at separate ends and racks of the oven.
- Don’t let salt and yeast directly touch each other as salt de-activates yeast and will prevent your dough from rising. Avoid this by adding the salt and yeast to opposite sides of the bowl and mixing them into flour thoroughly, as stated in the recipe.
- The dough will be sticky and can be fragile to work with– wet your hands and handle gently when working with the dough.
The rundown
- add flour to a bowl, add salt to one side of the bowl, and yeast to the other. Mix some flour into the separate piles before mixing together
- add cider, milk, cinnamon, sugar, and butter to the bowl and mix until combined
- cover bowl with cling wrap and proof for 1hr
- dice pears and add to bowl with the brown sugar and cinnamon. Mix through and set aside
- once proofed, scoop dough onto a floured surface and use hands or rolling pin to flatten out into a rectangle- approx 1/4 inch thick
- evenly spread butter onto dough surface
- spread pear filling over dough surface
- starting at one end, roll the dough, tucking the dough under as you roll it
–It doesn’t have to be perfect and tightly rolled but the tighter it’s rolled the more “pretty and structured” and less of a “rustic” look. I prefer the latter
- once rolled, use dental floss to cut into 6 even-sized rolls *pictured
floss is a lot easier to slice through the dough than a knife. Knives tend to squish down on the dough, making it extremely hard to handle and keep together – to avoid a mess, go with the floss - place rolls into a deep baking dish, arrange them so they’re just touching, this will give the dough some space to expand during proofing
- cover dish with cling wrap and proof for a further 30mins, dough should almost double in size
- once proofed, uncover the dish and add to the oven, bake at 180c/355f for 20-25mins; until buns are golden brown and cooked through in middle
- add icing sugar and cider to a bowl and mix to combine, pour onto rolls when they’re freshly out of the oven
Pear cider no knead cinnamon rolls
Equipment
- Mixing bowl
- baking dish
- Cling wrap
- Knife
- Rolling Pin
- Dental floss
- Baking paper
Ingredients
dough
- 400 grams plain flour
- 1 tsp salt
- 8 grams instant dried yeast
- 200 ml cider
- 100 ml milk
- 60 grams butter
- 90 grams sugar
- 2 tsp cinnamon
pear filling
- 2 pears
- 30 grams brown sugar
- 2 tsp cinnamon
- 50 grams butter
icing
- 250 grams icing sugar
- 65 ml pear cider
Instructions
- add flour to a bowl, add salt to on side of bowl and yeast to the other. Mix some flour into the separate piles before mixing together
- add cider, milk, cinnamon, sugar and butter to bowl and mix until combined
- cover bowl with cling wrap and proof for 1hr
- dice pears and add to bowl with the brown sugar and cinnamon. Mix through and set aside
- once proofed, scoop dough onto a floured surface and use hands or rolling pin to flatten out into a rectangle- approx 1/4 inch thick
- evenly spread butter onto dough surface, followed by pear filling
- starting at one end, roll the dough, tucking the dough under as you roll it it doesn't have to be perfect and tightly rolled but the tighter it's rolled the more "pretty and structured" and less of a "rustic" lookI prefer the latter
- once rolled, use dental floss to cut into 6 even sized rolls *picturedfloss is a lot easier to slice through the dough than a knife. Knives tend to squish down on the dough, making it extremely hard to handle and keep together – to avoid a mess, go with the floss
- place rolls into deep baking dish, arrange them so they're just touching, this will give the dough some space to expand during proofing.
- cover dish with cling wrap and proof for a further 30mins
- once proofed, uncover dish and add to oven, bake at 180c/355f for 20-25mins; until buns are golden brown and cooked through in middle
- add icing sugar and cider to a bowl and mix to combine, pour onto rolls when they're freshly out of oven
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