Cinnamon rolls with pear and walnuts
The classic autumn pastries - cinnamon rolls enriched with crunchy walnuts, juicy pears, and umami-enhancing soy sauce. This rich version will delight every lover of these fragrant pastries.
Preparation
Step 1
420 g wheat flour – 7 g dried yeast – 20 g granulated sugar – 2 eggs – 180 ml buttermilk – 125 ml rapeseed oil
Sift the flour and mix it with sugar and yeast. Whisk buttermilk with eggs and rapeseed oil. Combine all the ingredients, knead into a smooth dough, and set it aside until it doubles in size.
Step 2
40 g butter – 40 g granulated sugar – 1 orange (for grated zest) – 1 tbsp cinnamon – 1 tbsp Kikkoman Naturally Brewed Soy Sauce
Melt the butter for the filling and mix it with sugar, cinnamon, orange zest, and Kikkoman soy sauce.
Step 3
2 pears – 50 g walnuts
Roll out the risen dough into a large rectangle. Spread it with the cinnamon filling, sprinkle with walnuts, and diced pear. Roll it up like a log and gently seal the edges. Using a sharp knife, cut slices about 3 cm thick.
Step 4
2 tbsp apricot jam
Place the rolls next to each other on a baking sheet lined with parchment paper. Bake for about 25 minutes at 180 degrees Celsius. Immediately after baking, brush them with apricot jam.
Recipe-ID: 1164
Recipe as PDF
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![[Translate to Englisch (UK):]](https://www.kikkoman.co.uk/fileadmin/_processed_/7/a/csm_Kikkoman_Naturally_Brewed_Soy_Sauce_150ml_Dispenser_EN_vegan_0e730d1c1a.webp "[Translate to Englisch (UK):]")
420 g wheat flour – 7 g dried yeast – 20 g granulated sugar – 2 eggs – 180 ml buttermilk – 125 ml rapeseed oil
Sift the flour and mix it with sugar and yeast. Whisk buttermilk with eggs and rapeseed oil. Combine all the ingredients, knead into a smooth dough, and set it aside until it doubles in size.
40 g butter – 40 g granulated sugar – 1 orange (for grated zest) – 1 tbsp cinnamon – 1 tbsp Kikkoman Naturally Brewed Soy Sauce
Melt the butter for the filling and mix it with sugar, cinnamon, orange zest, and Kikkoman soy sauce.
2 pears – 50 g walnuts
Roll out the risen dough into a large rectangle. Spread it with the cinnamon filling, sprinkle with walnuts, and diced pear. Roll it up like a log and gently seal the edges. Using a sharp knife, cut slices about 3 cm thick.
2 tbsp apricot jam
Place the rolls next to each other on a baking sheet lined with parchment paper. Bake for about 25 minutes at 180 degrees Celsius. Immediately after baking, brush them with apricot jam.
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