Pear streusel sweet rolls make the perfect sweet treat to make for family dinners & get togethers! You can swap out the pears for apples depending on what you have.
Pear Streusel Sweet Rolls
Pears remind me of the last days of summer. Here in Washington the days are shorter and rain starts to work its way back into our weather pattern. I get to start wearing my favorite hoodies again and my favorite fuzzy pairs of comfortable pants! 😀 The abundance of pears is a great excuse to make pear streusel sweet rolls so the comfy pants have come just in time.
The downside to this time of year is that it also means school is starting again soon and I lose my daily companion. Tay heads back to school and I try to pretend that I’m ok with her being a year older. This coming year will be her last in elementary school so I’ll have to adjust quickly. She’s not so little any more. She reminds me of that quite often and I notice things that she starts to work into her daily routine. I also notice things that she has no interest in doing anymore.
Hold on let me brew a cup of coffee. Would you like one? I have a wide selection of tea if that is what you prefer.
Ok, I’m back.
For this month, the Twelve Loaves theme is pears so I wanted to bake something sweet and comforting. A twist on a favorite of mine seemed ideal, something that we can all enjoy together before we all head out into the new school year. New experiences are just around the corner and a year from now we can all look back on this and see how far we’ve come! Let’s have more of these pear streusel sweet rolls while we ponder, shall we?
These pear streusel sweet rolls never last long here at my house. Tay slaps with joy, Ethan shows his enthusiasm by answering, “YES PLEASE!” before I can finish asking if he wants one. My other half really likes them, particularly the streusel topping. And yes, they’re really good with coffee. Or tea.
This is made from a simple cinnamon roll dough, a filling of pears and liquor simmer with sugar and a streusel topping. While the recipe makes one dozen rolls you can make more of them if you cut more from the dough, making them smaller. This is perfect for get togethers, tailgate parties and potlucks. Since there is always a lot of food at those functions, everyone can have a taste of these rolls. Warning: They’ll be asking for more!
#TwelveLoaves -September: Hosted by Camilla of Culinary Adventures with Camilla.
Welcome, fall baking! The month of August was all about baking with fresh, summer herbs. September is all about baking with PEARS! Whatever you bake, (yeasted, quick bread, crackers, muffins, braids, flatbreads, etc) have fun and let’s have a delicious month of bread with Pears. Let’s get baking!
#TwelveLoaves September: Pears If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this September 2014, and posted on your blog by September 30, 2014.
#TwelveLoaves runs smoothly with the help of our bakers. A big thanks to Camilla of Culinary Adventures with Camilla for hosting our event!
#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and run with the help of Heather of girlichef.
Asian Pear Bread by
- For the dough:
- 3¾ cups of unbleached all purpose flour
- one packet of Red Star's Platinum instant yeast
- 1 tsp. salt
- 3 tbsp. granulated sugar
- 1 cup of milk, lukewarm
- ¼ cup unsalted butter, melted and cooled
- 1 egg white mixed with a fork
- For the Filling:
- 8 tbsp. unsalted butter melted, cooled and divided into two small bowls
- 3 cups of chopped pears
- 1½ cup packed brown sugar
- ¼ tsp. salt
- ½ cup of pear liquor
- 1 tsp. cinnamon
- For the Streusel:
- ½ cup flour
- ¾ cup packed brown sugar
- 1 tsp. cinnamon
- 3 tbsp. softened butter
- First, let's make the filling for the sweet rolls. In a saucepan over medium heat for electric burners, medium low for gas add liquor, pears, 1½ cups of the packed brown sugar, ¼ tsp. salt and 1 tsp. cinnamon.
- Stir everything together until fully combined and let the mixture come to a boil.
- After the filling starts to bubble, stir periodically and let it simmer for 10 minutes. Then remove it from the heat. Stir occasionally and cool before using.
- In a large mixing bowl add 3¾ cups of the flour, packet of Platinum instant yeast, salt and sugar.
- Mix together, then add milk and butter.
- Now combine until a dough forms and it pulls away from the sides of the bowl.
- If the dough is too wet and sticking to your hands and the bowl, add flour 1 tablespoon at a time until it comes together and forms a dough ball. If the dough is too dry and will not hold together, add water 1 teaspoon at a time until it holds together.
- Knead for 10 minutes or until the dough is smooth.
- Place a large heat-safe bowl into your fully cooled oven and carefully pour boiling water into the bowl. This will give the dough a warm environment to rise.
- Next to the bowl of hot water, place the dough in a bowl and let it rise for 20 minutes or until doubled in size.
- Melt 8 tablespoons of unsalted butter and divide into two small bowls. Let butter cool.
- Grease a 9 inch by 13 inch baking pan and set aside.
- While the dough rises, make the streusel filling by mixing ½ cup of flour, ¾ cup of brown sugar and cinnamon in a bowl. Thoroughly combine.
- Add the 3 tablespoons of softened butter and using a fork, mix with the dry ingredients. Mix in a circular motion to combine until round crumbs are formed. Set this aside.
- Remove the dough from the bowl and place onto a lightly floured flat surface. Gently press down on dough, then divide into two equal parts. Place one half of the dough back into the bowl.
- Roll one half of the dough out into a rectangle using a rolling pin. Lightly flour the top while rolling out if necessary to keep it from sticking.
- Using 4 tablespoons of melted butter from one of the small bowls, brush onto the rolled out dough all the way to the edge of the dough.
- Scoop out approximately half of the pears without the liquid and spread over the butter.
- Grab the long side and roll it just like you would to form a cinnamon roll. The filling will spill out and get messy but it's totally worth it.
- Using dental floss or very fine kitchen twine, cut 6 slices from the rolled up dough and place into your greased baking sheet. Scoop the filling that spilled into the baking sheet and place it between the rolled dough.
- Now repeat the same steps with the remaining half of the dough.
- Preheat your oven to 350 degrees F.
- After all your dough is filled, sliced and placed in the baking pan, brush the egg white on the top side of the rolls.
- Pour sauce from the filling and any remaining pieces of pears over the rolls.
- Sprinkle streusel on top of the rolls.
- Bake for 25 minutes or until rolls are a light golden brown on top. Rolls will likely be gooey in the center, but keep in mind that your oven may be different from mine.
- remove from the oven and allow to cool for 10 minutes if you can wait that long.