Pear and Chai Masala Cinnamon Rolls

Name: Pear and Chai Masala Cinnamon Rolls
Ingredients: Cinnamon Roll Dough; 1 cup (240g) whole milk; One ¼-ounce packet (about 2¼ teaspoons/7g) active dry yeast; ¼ cup + 1 teaspoon (54g) granulated sugar; ½ cup (1 stick/113g) unsalted butter, melted; 4½ cups (540g) bread flour, plus extra for dusting; 2 teaspoons (4g) ground ginger; 1 teaspoon (6g) table salt; 2 large eggs; 2 teaspoons (9g) vanilla extract; Filling; ½ cup (100g) light brown sugar, packed; 2 teaspoons (6g) ground cinnamon; 1½ teaspoons (3g) ground ginger; 1 teaspoon (2g) ground cardamom; ½ teaspoon to 1 teaspoon (1 to 2g) freshly ground nutmeg; 4 tablespoons (½ stick/56g) unsalted butter, melted; 6 ounces Pear and Chai Masala Jam (recipe follows) or store-bought pear jam; 2 small pears (any kind you prefer), halved, cored, and cut into small cubes (about ⅓ inch; you can keep the skin on); Vanilla Bean Icing; 2 cups (256g) confectioners’ sugar; 4 tablespoons to 5 tablespoons (61 to 77g) whole milk, room temperature; 1½ teaspoons vanilla bean paste; Pear and Chai Masala Jam (Optional; See headnote); 2 pounds (910g) d’Anjou pears—peeled, halved, cored and chopped; 1 pound (454g) granulated sugar; 1½ ounces (42g) fruit pectin; 3 ounces (89g) lemon juice; 2 teaspoons (4g) chai masala spice blend

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This recipe for pear and chai masala cinnamon rolls has all the best qualities of a classic breakfast bun (gooey, fluffy, sweet) but with a twist.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.

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Ingredients

Cinnamon Roll Dough
1 cup (240g) whole milk
One ¼-ounce packet (about 2¼ teaspoons/7g) active dry yeast
¼ cup + 1 teaspoon (54g) granulated sugar
½ cup (1 stick/113g) unsalted butter, melted
4½ cups (540g) bread flour, plus extra for dusting
2 teaspoons (4g) ground ginger
1 teaspoon (6g) table salt
2 large eggs
2 teaspoons (9g) vanilla extract
Filling
½ cup (100g) light brown sugar, packed
2 teaspoons (6g) ground cinnamon
1½ teaspoons (3g) ground ginger
1 teaspoon (2g) ground cardamom
½ teaspoon to 1 teaspoon (1 to 2g) freshly ground nutmeg
4 tablespoons (½ stick/56g) unsalted butter, melted
6 ounces Pear and Chai Masala Jam (recipe follows) or store-bought pear jam
2 small pears (any kind you prefer), halved, cored, and cut into small cubes (about ⅓ inch; you can keep the skin on)
Vanilla Bean Icing
2 cups (256g) confectioners’ sugar
4 tablespoons to 5 tablespoons (61 to 77g) whole milk, room temperature
1½ teaspoons vanilla bean paste
Pear and Chai Masala Jam (Optional; See headnote)
2 pounds (910g) d’Anjou pears—peeled, halved, cored and chopped
1 pound (454g) granulated sugar
1½ ounces (42g) fruit pectin
3 ounces (89g) lemon juice
2 teaspoons (4g) chai masala spice blend