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Pear and cinnamon rolls
30 m active | 1 h 55 m total
Nutrition facts per serving:
  • Energy in kcal about 387
  • Fat about 12g
  • Carbohydrates about 59g
  • Protein about 9g
This is needed
This is needed for 12 piece
Yeast dough
  • 0.5 tsp salt
  • 700 g white flour
  • 1 cube yeast (approx. 40 g), crumbled
  • 100 g butter, cut into pieces, soft
  • 5 dl milk
  • 1 tsp vanilla paste
Filling & shaping
  • 1 tsp cinnamon
  • 2.5 tbsp cane sugar
  • 4 pears, coarsely grated
  • 100 g double cream cheese (e.g. Philadelphia)
  • 80 g icing sugar
  • 1 tsp vanilla paste
  • For an ovenproof dish of approx. 1 litre capacity, greased
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And that's how it's done
And that's how it's done
Yeast dough
Mix the flour, salt and yeast in a bowl. Add the butter, milk and vanilla paste and knead into a smooth dough. Cover and leave to rise at room temperature for approx. 1 hr.
Filling & shaping
On a surface lightly dusted with flour, roll out the dough to a square approx. 1 cm thick. Mix the sugar and cinnamon. Spread the cinnamon sugar and pears onto the pastry, leaving a border of approx. 3 cm along one side. Roll the dough up from the other edge and – without exerting any pressure – cut it into approx. 12 pieces. Lay the rolls side by side in the prepared dish.
Mix the cream cheese thoroughly with the sugar and vanilla paste. Spread the frosting on the still warm cinnamon rolls and leave to cool.