How to make Pear and Pumpkin Cinnamon Rolls
- 2 1/3 all purpose flour
- 3 1/2 tablespoons granulated sugar
- 3 tablespoons unsalted butter
- 1 teaspoon salt
- 1/2 cup water
- 1/4 whole milk
- 1 tablespoon heavy cream
- 1 package yeast
- 1/2 tablespoon cinnamon
- 1 egg
Prep: Butter a 10″ round baking dish and line it with parchment paper and butter parchment paper, set dish aside
- Time to make the dough: In a large dry bowl, add 2 and 1/3 cups of sifted all-purpose flour, sugar, salt, and one package (single serving) yeast. Mix until well incorporated. Set aside.
- A bit of warmth: In a small saucepan over low heat combine water, milk, heavy cream and butter. As soon as the butter starts to melt remove pan from heat and allow butter to melt completely. Stir gently and pour warmed mixture into flour mixture. Mix with your hands. The dough should be soft, elastic and just slightly sticky.
- Let’s roll out some dough: On a clean surface or work area sprinkle about 1/2 cup of flour and spread it around. Transfer dough onto the countertop. With tender loving care gently knead the dough for about 4-5 minutes. Form dough into a ball and place in a lightly buttered bowl. Cover with a clean and dry kitchen towel and place in a warm place for 15 minutes. I always set a timer because I can surely get sidetracked.
- Get in touch with your filling: When the timer reminds you that you indeed have unfinished business in the kitchen, place dough on a floured surface and roll the dough out into a 15″ x 9″ inch rectangle.
- Now comes the fun part: Using a baker’s brush evenly spread the melted butter on top. Don’t be shy butter that baby like there’s no tomorrow. Now in a bowl combine the pumpkin puree, vanilla, sugars, cinnamon, and nutmeg. Mix well and spread the mixture over dough, don’t spread it too think. You only want a thin coat. Add as many pears as suits your fancy.
- Let’s rock and roll baby: Starting at the end away from you tightly roll the dough towards you. Using a serrated knife cut 10 – 12 cinnamon rolls and place into lightly buttered baking dish. You many have to use two pans. I did.
- Under the cover of aluminum foil: Take a sheet of aluminum foil and cover rolls. Set in a warm draft-free location and allow rolls to rise, about an hour or so. I turned my oven on and preheated it to 190 degrees, then turned the oven off. Then I placed the rolls into the oven and allowed them to rise in a comfy and warm environment. But that’s just me.
- The doubling of the rolls: When your rolls have doubled in size remove from oven. Now preheat your oven to 375 degrees Bake Pumpkin & Pear Cinnamon Rolls for 25 or until beautifully brown.
- Happiness is only a glaze away: When your extraordinary cinnamon rolls have cooled for a bit and just before serving, make your Fulton’s Harvest Pumpkin Cream Liqueur Glaze. Then drizzle this amazing kick butt concoction all over your warm buns all hither and yon.
- 1 stick butter
- 1/2 pumpkin puree
- 1 tablespoon pure vanilla extract
- 1/2 cup pears, sliced
- 1 tablespoon cinnamon
- 1/4 nutmeg
- 1/3 cup granulated sugar
- 2 tablespoons light brown sugar
- 2 capfuls plus 1/2 tbsp of Fulton’s Harvest Pumpkin Cream Liqueur
- 2 cups sifted powdered sugar
- 2 tbsp heavy cream
2. Mix until thoroughly blended and smooth. Make there aren’t any lumps of sugar.
3. Drizzle over warm buns.
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