10.31.2016

Cinnamon-Spiced Pear Roll with Warm Pear Infused Caramel

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It snowed last week.

It is Halloween, and there has already been snow on the ground! 

It is almost instinct now. As soon as the first few specks of white start falling from the clouds, I find myself in the kitchen, kneading some cinnamon bun dough. For me, snow and cinnamon go hand-in-hand. The only thing that was lacking were the christmas carols in the background. It is amazing how, in an instant, ones perspective can change as soon as a different season makes itself known. One moment I was thinking about pumpkin-spiced-everything, the next I am dreaming of snow cover hills.  

Is there something that you find yourself engulfed in as soon as the seasons change? I don’t make cinnamon buns very often during the spring to fall seasons, however, if it weren’t for the double rise, I think we would be snacking on cinnamon buns every morning during the winter. They feel so homey and warm as you watching the cold creep in around you. Sometimes I unravel the bun, to enjoy every last piece of sugary cinnamon, but other times, I just take large bites as I hurry to run out the door.

Over the years I have tried many different varieties of cinnamon buns. Some were winners, others, well, lets just say they won’t make it to the blog any time soon. My husband is a believer  of sticking to the plain and simple. Given the choice between a plain old cinnamon and sugar and a Mexican chocolate cinnamon bun, the old tried-and-true would win every time. I find that I have to plan my new recipe ideas strategically. If he will be home, I don’t vary far off course, however, if I know he will be out for while, thats when I dive deep into the different. Do you have one of these types of people in your house?

Lately, I have been on the pear bandwagon, and when the snow started to fly, I pulled out my REVOL ceramic Dutch Oven to celebrate the season change. Often I like to stray from the norm, making a cinnamon bun “cake” (if you can call it that!) rather than dozens of individual buns. My dutch oven is the perfect kitchen tool to pull off this masterful swirl cake. And who doesn’t love white ceramic? (I may be a little obsessed, but I figure you already knew that)! My first cinnamon bun of the season is this delicious cinnamon-spiced pear roll with warm pear infused caramel. And wouldn’t you know it? My traditionalist husband devoured the entire roll!


CINNAMON SPRICED PEAR ROLL WITH PEAR INFUSED CARAMEL
makes 12 large rolls, or 1 giant roll cake

ingredients

dough:

1 cup whole milk

4 tbsp. unsalted butter, softened

1/3 cup granulated sugar

1 tsp. salt

2 large eggs

3 1/3 cups all-purposed flour, plus more for kneading

2 1/2 tsp. instant yeast

cinnamon-pear filling:

1/2 cup all-purpose flour

1/2 cup packed dark brown sugar

1/4 cup granulated sugar

2 tsp. cinnamon

1/4 tsp. salt

8 tbsp. unsalted butter, softened, divided

1 large, ripe pear, peeled, cored, and finely chopped

pear infused caramel:

2/3 cup packed dark brown sugar

3 tbsp. cornstarch

2 cups pear nectar

6 tbsp. heavy cream

3 tbsp. unsalted butter

1/4 tsp. coarse sea salt

steps

dough:
In a 4-cup measuring cup, combine the milk, butter, sugar, and salt. Microwave on high for 1 minute, or until warm. Whisk in the eggs.

Place the flour and yeast in the bowl of a stand mixer fitted with a paddle attachment. Add the liquid ingredients. Mix on low speed, stopping to scrape down the sides of the bowl from time to time, until the dough forms a soft mass and starts to pull away from the sides of the bowl (about 5 to 6 minutes).

Remove the paddle attachment and switch to the dough hook. With the mixer on low, knead the dough with the dough hook. Sprinkle the dough with a tablespoon of flour, if necessary to keep it from sticking to the sides of the bowl. Continue to add 1 tablespoon of flour when necessary. When the dough is smooth, not sticky, and springs back when you press it with your finger, you’ve kneaded it enough (about 4 to 6 minutes). Place the dough in a large oiled mixing bowl, cover with a tea towel, and let rise in a warm place for 45 to 60 minutes, or until it has almost doubled in size.

**Alternatively, I often like finishing the kneading by hand. Turn our the dough onto a clean, lightly floured surface and knead with you hands until the dough is smooth and not sticky.

Once doubled in size, transfer the dough to a floured surface. Roll the dough out to a 10 by 12-inch rectangle.

cinnamon-spiced pear filling:
For the dutch oven sauce, spread 4 tablespoons soften butter into the bottom of the dutch oven.

Combine the flour, sugars, cinnamon, and salt in a medium bowl. Work in the butter with your fingers until the mixture forms crumbs. Spread the filling over the dough and top with chopped pears. Pat the filling into the dough. Slice the dough in to 1.5″ strips.

Tightly roll the first strip. Once finished, pinch the ends and place the rolled strip onto the next row, slightly overlapping the end point. Continue to roll the second strip over the first. Pinch the end and continue until the large roll is the size of your dutch oven. (You may have some left overs, depending on the size of your dutch oven, to make a few individual rolls).

Carefully, place your large roll in the dutch oven. Preheat your oven to 350F. Bake for you 45 to 60 minutes, or until internal temperature reaches approximately 180F.

**note: you do not need to do a second rise on this large roll!

pear infused caramel:
Whisk the brown sugar and cornstarch together in a large saucepan. Press out any lumps with your fingers. Stir in the pear nectar and cook over medium-high heat, whisking constantly, until large bubbles form around the perimeter of the pan and the sauce starts to thicken (about 10 to 12 minutes).

Remove from heat and whisk in the cream, butter, and salt until the butter melts. Drizzle over the roll!

ENJOY!


This post was created in partnership with REVOL USA. Revol is a family-run French business that has been manufacturing beautiful high quality porcelain since 1768. They centre their designs around creativity, innovation and durability, all the while producing some incredible healthy cookware, such as my lovely ceramic dutch oven. They focus on muted tones (like my favourite – white!) and add in pops of colour to bring a unique style to their designs. You can find REVOL on FacebookInstagram Youtube. (I highly recommend watching their process videos)! Thank you for supporting the brands that allow me to do what I love most!

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