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
