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pear cider cinnamon rolls

Pear cider no knead cinnamon rolls

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.
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Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Course Dessert
Servings 6 chunky 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" 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 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
Keyword baking, cider cinnamon rolls, cinnamon rolls, pear cinnamon rolls