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pear raspberry walnut sweet rolls

Pear Raspberry Walnut Sweet Rolls

Sweet rolls feature tender pear slices, fresh raspberries, toasted walnuts, and brown sugar cinnamon. No long proofing, these rolls are in the oven in less than an hour. Baked golden and topped with a vanilla bean glaze.
Prep Time 30 mins
Cook Time 30 mins
Proof Time 40 mins
Total Time 1 hr 40 mins
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 9

Ingredients
  

Dough:

  • 240 grams whole milk (3/4 cup)
  • 56 grams unsalted butter (1/4 cup)
  • 415 grams all-purpose flour (3-1/4 cups), divided
  • 7 grams instant yeast (2 1/4 teaspoons OR .25 ounce)
  • 50 grams granulated sugar (1/2 cup)
  • 3 grams fine sea salt (1/2 teaspoon)
  • 50 grams egg (1 large)

Filling:

  • 42 grams unsalted butter (3 tablespoons), softened
  • 50 grams brown sugar (1/4 cup)
  • 25 grams granulated sugar (2 tablespoons)
  • 10 grams all-purpose flour (1 tablespoons)
  • 7 grams ground cinnamon (1 tablespoon)
  • 1 grams ground ginger (1/4 teaspoon)
  • 5 grams honey (1/2 teaspoon)
  • 1 each ripe pear, peeled, cored, sliced into thin strips
  • 15 to 20 each fresh raspberries, halved
  • 40 grams chopped toasted walnuts (1/3 cup)

Glaze:

  • 187 grams powdered sugar (1-1/2 cups)
  • 80 grams heavy cream (1/3 cup), plus more as needed
  • 4 grams vanilla bean paste or vanilla extract (1 teaspoon)

Instructions
 

Dough:

  • Warm the milk in a small saucepan until it begins to bubble along the sides of the pan. Remove from the heat and add the butter to the saucepan. Set aside to cool.
  • Add 2-1/4 cups all-purpose flour, instant yeast, granulated sugar and fine sea salt to stand mixer bowl. Add egg and warm milk mixture to stand mixer bowl. Using dough hook, beat 2 minutes on low speed.
  • As the dough comes together, add the remaining flour 1/2 cup at a time. Knead with dough hook on medium for 5 minutes.
  • Remove dough from stand mixer bowl and place on lightly floured flat surface. Cover the dough with a clean, slightly damp cloth for 10 to 30 minutes. Roll the dough into a 12 x 9-inch rectangle.

Filling:

  • Brush the top surface of the dough with the softened butter.
  • Add the brown sugar, granulated sugar, all-purpose flour, ground cinnamon, and ground ginger to a small bowl. Whisk to combine and sprinkle evenly over the brushed butter.
  • Drizzle the pear slices with honey. Arrange the pear strips and raspberry halves evenly over the brown sugar mixture. Sprinkle the walnuts over the pears and raspberries.
  • Roll the dough into a cylinder, starting with the short side facing you. Cut the dough into 9 equal size rolls. Arrange the rolls into a 9 x 9-inch baking pan.
  • Cover the rolls with a clean, slightly damp towel and allow the rolls to proof, from 30 to 60 minutes.
  • Preheat oven to 375 degrees F. Bake for 20 minutes, or until golden brown and set. Remove from oven and cool on baking rack.

Glaze:

  • Add powdered sugar to small bowl. Stir in heavy cream. Stir in vanilla bean paste. Add additional heavy cream one teaspoon at a time to achieve desired consistency.
  • Drizzle glaze over rolls. Serve warm.
Keyword cinnamon rolls, sweet rolls