Pear and Almond Cinnamon Rolls with Maple Cream Glaze
Who doesn’t love the smell of cinnamon rolls? We’ve gone over the top and added some pear and almond to ours and then to gild the lily, drenched them in gooey maple cream glaze. So amazing and decadent. Feel free to made the dough the day before, let it come to room temperature and bake them off, fresh and hot the next morning…otherwise you may be having these bad boys for dinner!
When you give them their maple glaze you’ll say “Hello, my little beauties!”
For large (1 1/2lb.- 2lb.) machine
- 1 cup lukewarm water
- 1/3 cup lukewarm milk
- 3 tablespoons butter or margarine
- 3 3/4 cups King Arthur Unbleached All Purpose Flour
- 4 tablespoons sugar
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons active dry yeast
- 3 Peeled and sliced pears
- 1/2 cup sliced almonds (unsalted)
- 4 tablespoons butter ~ Melted
- 1/2 cup cinnamon and sugar blend (I use raw sugar or brown sugar)
Maple Cream Glaze:
- 4 tablespoons butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons hot water
- 3 tablespoons maple syrup
- Heat oven to 350 degrees F.
- Follow your manufacturers instructions for your bread machine. Use dough cycle. When dough is completed, place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
- When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Let rest for about 15 minutes. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with peeled and chopped pears and sliced almonds. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
- Place a sheet of parchment paper in the bottom of a 9×13 cake pan. Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 20-30 minutes or until nicely browned.
- Meanwhile, mix butter, powdered sugar, and vanilla. Add maple syrup and blend well, then add hot water 1 tablespoon at a time until the glaze reaches desired consistency. I like mine on the thick side! It’s fine to dip your finger in, just to be sure it tastes okay!
- Spread over slightly cooled rolls. Eat em’ while they are warm!
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