Pear and Almond Cinnamon Buns

View video here.

  • 1/3 cup warm milk
  • 2-1/2 tsp active dry yeast (1 packet)

Sprinkle yeast on milk, add a pinch of salt and let proof for 10 minutes

In a mixer bowl, put

  • 3-1/2 cups flour
  • 1/3 cup white sugar
  • 1-1/2 tsp salt

Mix well and then add the yeast and 5 whole eggs

When all is blended, start adding

  • 2 sticks (8 oz) of softened butter, 1 tbsps at a time.

Keep mixing for 8-10 minutes on mixer.

Then, remove and place in greased bowl and cover and let rise for 1-1/2 – 2 hours.


In a food processor, put

  • 3-1/2 oz blanched almonds
  • 1/3 cup cinnamon sugar

Blend well until all almonds are ground. Then add

  • 5 tbsps soft butter
  • 1 egg yolk

Blend until all well mixed – set aside.

After dough has risen, turn out onto a floured table or board and roll into a large rectangle about 1/2″ thick

Spread frangipane all over dough

Lay sliced pears (from a 29 oz can of pear halves, that have been drained, dried and sliced thin) all over dough

Roll up dough – cut into 12 pieces

Put into buttered pans or in paper cups – cover and let rise for about 40 minutes

Bake at 350 for about 33-40 minutes or until browned and toothpick comes out clean. – Cool completely

Caramel Icing:

In a pot, melt

  • 1/4 cup (2 oz) of butter


  • 1/2 cup brown sugar
  • 1/3 cup heavy cream

Mix well and bring to boil – remove and let cool 5-6 minutes

Then add 1-1/2 cups of confectioners sugar and blend well.

Frost buns with the icing and then top with more chopped almonds.



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