Photo by Lori Rice
This recipe uses pulp from Hobby Farms’ Asian Pear, Apple and Ginger JuiceÂ recipe, but plain apple or pear pulp can be substituted.
Yield:Â 12 rolls
- 2ÂĽ cups unbleached all-purpose flour
- 1 T. baking powder
- 1 tsp. salt
- 1/3 cup unsalted butter, cubed
- 1 cup 2-percent or whole milk
- 1 T. unsalted butter, softened
- 1/4 cup pulp from Asian Pear, Apple and Ginger Juice
- 1/4 cup dark-brown sugar
- 2 T. dried cranberries
- 1/2 tsp. ground cinnamon
- 1 T. 2-percent or whole milk
- 1/3 cup confectionerâ€™s sugar
- 2 drops vanilla extract
Preheat oven to 400 degrees F.
Spray 9-inch pie pan with nonstick cooking spray or grease lightly with butter.
In medium-sized bowl, stir together flour, baking powder and salt. Add cubed butter. Use pastry blender or two knives to cut and mix in butter until itâ€™s in pea-sized pieces and evenly distributed throughout flour.
Pour in milk and stir until dough forms. Knead dough into ball and place on floured surface. Roll dough into 12- by 8-inch rectangle. Position dough so longer side faces you.
Spread softened butter over dough. Spread pear pulp over butter. Sprinkle brown sugar evenly over pulp and sprinkle cranberries and cinnamon evenly over brown sugar.
Starting with longer side, roll dough toward you. Carefully tuck filling in as you roll dough into log. Fold in each end to seal log.
Use serrated knife to cut log into 12 equal pieces. Place pieces cut-side down into greased pie pan. Tuck rolls in tightly so theyâ€™re touching one another.
Bake for 18 to 20 minutes or until rolls begin to brown and a toothpick inserted into the center roll comes out clean. Allow to cool for 5 minutes.
For glaze, mix milk, confectionersâ€™ sugar and vanilla in small dish. Stir vigorously to remove any clumps of sugar.
Pour glaze over rolls and serve warm.