Pear & Walnut Cinnamon Rolls

How to Make Pear & Walnut Cinnamon Rolls

1. Activate the Yeast

In a small bowl, dissolve the yeast with 1 teaspoon of sugar in 4 tablespoons of lukewarm water and leave to stand until the yeast is foamy. It takes about 5-10 minutes. If it is not foamy, start with new yeast. This step ensures your yeast is alive and ready to leaven the dough. If it is not foamy, start with new yeast.

2. Make the Dough

In a large bowl, combine 550 grams of plain flour, 1 teaspoon of salt, and 75 grams of caster sugar.

Add the activated yeast, 220 millilitres of lukewarm milk, 30 grams of yogurt, 1 egg, 1 teaspoon of vanilla extract, finely grated zest of ½ orange, and 75 grams of unsalted butter.

Knead with the dough hook of the mixer for 5–7 minutes (or 8–10 minutes by hand), until a smooth and elastic dough forms.

3. First Rise

Transfer the dough to a lightly greased bowl, cover it with a tea towel, and let it rise in a warm place for 1 hour, or until doubled in size.

4. Make the Pear Compote

Place 350 grams of diced pears, 35 grams of brown sugar, 1 tablespoon of lemon juice, 1 teaspoon of vanilla extract, ½ teaspoon of ground cinnamon, ⅛ teaspoon of ground cardamom, and a pinch of salt in a medium saucepan.

Cook over medium-low heat, stirring occasionally, until the pears are completely tender and most of their liquid has evaporated.

Mix 2 teaspoons of cornstarch with 2 teaspoons of cold water to make a smooth slurry. Stir it into the pears and cook for another 1–2 minutes, stirring continuously, until the mixture thickens.

Blend the compote until completely smooth.

The finished compote should be thick and spreadable, not runny. If necessary, return it to low heat for another few minutes to reduce further.

Transfer to a bowl and allow it to cool completely before assembling the rolls.

5. Make the Filling

Beat 60 grams of very soft butter with 70 grams of brown sugar, 1 teaspoon of cinnamon, ⅛ teaspoon of cardamom, 1 teaspoon of vanilla extract, and a pinch of salt until smooth.

Add 150 grams of chilled Mascarpone and beat briefly until creamy and combined.

Fold in the finely chopped toasted walnuts.

6. Roll Out the Dough

Transfer the risen dough to a lightly floured surface and roll it out into a 35×45 cm rectangle (approximately 14”×18”).

7. Assemble the Rolls

Spread the Mascarpone filling evenly over the dough, leaving a small border around the edges.

Spread the cooled pear compote in a thin, even layer over the Mascarpone filling.

8. Roll up the Dough and Slice

Starting from one of the longer sides, carefully roll the dough into a log shape. Using a sharp knife or unflavoured dental floss, cut the log into 12 individual rolls. Aim for 2.5–3.5 cm (1–1 ½”) thick.

Arrange the sliced rolls in a greased baking dish, leaving some space between them for the second rise. Cover the rolls with a clean kitchen towel and leave them to proof again until the rolls are very puffy and almost touching.

9. Preheat the Oven

While the rolls are resting, preheat your oven to 180°C (350°F) with the rack in the middle position.

10. Add the Milk Drizzle

Just before the rolls go into the oven, gently drizzle the milk over the tops. Lightly coat the tops and let some milk seep between them. Don’t souk or flood.

11. Bake the Rolls

Bake for approximately 25–30 minutes, or until the rolls are lightly golden and cooked through.

Try not to overbake them. They should remain soft and pillowy rather than becoming deeply browned.

Allow the rolls to cool for a few minutes while you prepare the glaze.

12. Make the Glaze

Beat 125 grams of Mascarpone, 75 grams of icing sugar, 1 teaspoon of vanilla extract, and a tiny pinch of salt until smooth.

Add the milk gradually, one tablespoon at a time, until the glaze is creamy and pourable.

13. Serve

Spread the glaze over the warm rolls.

Finish generously with the roughly chopped toasted walnuts.

Baker’s Note

The pear compote is the part of this recipe that deserves a little attention. Pears can release quite a lot of moisture as they cook, so the compote needs to be concentrated before it goes into the rolls. I use a little cornstarch to make sure it becomes thick enough to spread without leaking into the dough.

Tips for Success

To ensure that your rolls turn out really well, here are a few additional tips:

Ripe Pears: Use ripe but not overly soft pears. They should have plenty of flavour but still hold enough structure while cooking.

Thick Compote: Don’t skip reducing the compote. The pear mixture should be thick and spreadable before it goes onto the dough.

Cool Completely: Cool the compote completely. Warm compote will soften the Mascarpone filling and make assembly messy.

Keep the Mascarpone Cold: Use very soft butter but chilled Mascarpone for the filling. This keeps the mixture creamy without becoming loose.

Toast the Walnuts: It takes only a few minutes but makes a noticeable difference to their flavour.

Make Ahead Notes

The pear compote can be prepared 1–2 days ahead and refrigerated.

For overnight rolls, assemble and cut the rolls in the evening, arrange them in the baking dish, cover well and refrigerate. The next day, allow them enough time to become puffy before baking. Add the milk drizzle immediately before they go into the oven.

How to Serve

These cinnamon rolls are wonderful slightly warm, when the Mascarpone glaze is still soft and the pear filling is fragrant.

Serve them with coffee or tea for a slow September breakfast, or place the whole baking dish on the table for an afternoon gathering.

They are especially good on the day they are baked, when the walnuts are still crisp and the rolls are at their softest.

Variations to Try

Pear & Pecan: Replace the walnuts with toasted pecans.

Pear & Almond: Replace some or all of the walnuts with toasted flaked almonds.

Fig & Walnut: If beautiful fresh figs are available, the pear compote can be replaced with a thick fig compote for a more intense, jammy fruit layer.

Without Cardamom: Simply omit it for a more classic pear-and-cinnamon flavour.

For another fruit-filled version, try my Plum Cinnamon Rolls.

Frequently Asked Questions

Can I use a different type of pear?

Yes. Choose a ripe, flavourful pear that isn’t excessively watery. If your pears release a lot of liquid while cooking, simply reduce the compote for longer.

Can I make the pear compote ahead?

Absolutely. The compote can be made a day or two ahead and refrigerated in an airtight container. Bring it to a spreadable consistency before assembling the rolls.

Why does the pear compote need cornflour?

Pears can remain quite watery even after cooking. A small amount of cornflour helps create a thick, stable layer that stays inside the rolls instead of soaking into the dough.

Can I leave out the cardamom?

Yes. The amount here is deliberately tiny, so the rolls don’t taste strongly of cardamom. You can omit it if you prefer.

Can I use cream cheese instead of Mascarpone?

You can, although Mascarpone gives these rolls a softer, milder and more luxurious filling and glaze.

Can I prepare the rolls ahead?

Yes. Assemble the rolls, cover tightly and refrigerate overnight. Allow them to come back towards room temperature and become noticeably puffy before adding the milk drizzle and baking.

How should I store Pear & Walnut Cinnamon Rolls?

Store the cooled rolls in an airtight container at room temperature for up to 2 days. Because of the Mascarpone glaze, refrigerate them if your kitchen is particularly warm.

For the best texture, bring refrigerated rolls back to room temperature before serving.

Can I freeze them?

Yes. For the best result, freeze the baked rolls without the glaze and walnuts on top. Thaw completely, then warm gently and finish with fresh glaze and toasted walnuts.

Behind the Roll

These rolls were originally going to be Fig & Walnut Cinnamon Rolls. September seemed like the perfect moment for figs, walnuts and warm spices—but when I couldn’t find the figs I wanted, I turned to pears instead.

And I’m very glad I did.

The pear brought a softer, more delicate sweetness to the rolls, while Mascarpone made the filling creamy and toasted walnuts added just the right amount of texture. A tiny touch of cardamom and orange in the dough completed the combination.

Sometimes a recipe gets better when the original plan doesn’t quite work out.

Looking for more sweet roll ideas? Try these next:

S’mores Sweet Rolls

Walnut Caramel Cinnamon Rolls

Apple Cinnamon Rolls

Final Thoughts

There is something lovely about a September bake that doesn’t rush into autumn.

These Pear & Walnut Cinnamon Rolls are warm, soft and comforting, but the pear keeps them light and fragrant. The creamy Mascarpone filling, toasted walnuts and vanilla glaze make them feel special enough for a weekend table, while the soft dough makes them exactly the sort of thing you want to pull apart while they’re still warm.

Sometimes the best recipes begin with a plan that doesn’t quite work.

I’m rather glad I couldn’t find those figs.