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Sweet Rolls

chai pear cinnamon rolls

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Give your cinnamon rolls a fun twist by stuffing them with spiced pear pieces! These Chai Pear Cinnamon Rolls are filled with chai tea-infused pears for a warm, cozy take on the classic.

chai & pear cinnamon rolls | The Baking Fairy

Happy Friday, darlings! Today, I am sharing with you some utterly delicious {vegan} cinnamon rolls, with the yummy addition of chai and pears. So, Chai Pear Cinnamon Rolls. Yum! I know pears are maybe not the first thing you think of when you think of spring, but I seriously love them all year long. I bought a big bag of them earlier this week, and they all inexplicably ripened AT THE SAME TIME. So imagine me, sitting in my kitchen, with literally 7 ripe pears about to go bad. What's a girl to do? Well, put them in cinnamon rolls, of course.

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lemon white chocolate rolls

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Happy Friday {night}! I don't know about you guys, but I am so excited it's the weekend! I have been swamped in schoolwork all week, which is why I didn't have time to post my favorite sweet roll recipe until just now. I really hope you guys think this is worth the wait. Lemon and white chocolate. I know it sounds kinda unusual, but these were OMGSOGOOD. Like, I honestly did not expect them to come out this delicious. They blew my mind! Especially because I am a worshipper of dark chocolate. These.are.amazing.


I'm sure plenty of you have seen Jessica's Cake Batter Cinnamon Rolls. I have had those before and they were amaaazing! I didn't wanna make birthday cake batter rolls this time, but I borrowed the cake mix idea, and used a box that was just sitting in my pantry. Lemon! I was iffy at first, but I knew these rolls had total potential. I threw some white chocolate chunks in there just for kicks, and just like that, a star was born. Really though! I wish I had some for breakfast tomorrow because they are so delicious. Better yet, I wish I had some now. Sigh. Make these for your loved ones and surprise them tomorrow morning! You may or may not become their most favorite person ever. Juusst saying.

{Dough recipe from The Pioneer Woman}

Lemon White Chocolate Rolls
 
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Author:
Recipe type: Sweet Rolls
Serves: 32
Ingredients
  • 2 cups milk
  • 4 cups all-purpose flour (plus ¼ cup, separated)
  • ½ cup vegetable oil
  • ½ cup white sugar
  • 1 tablespoon active dry yeast
  • ½ heaping teaspoon baking powder
  • ½ scant teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, melted
  • about 1 cup lemon cake mix
  • 6 oz (6 blocks) Baker's white chocolate, chopped
  • {for the glaze}: zest of 1 lemon, juice of half 1 lemon, powdered sugar and water as needed
Instructions
  1. In a large pot, combine the milk, oil, and sugar, and heat until the milk is just about to boil. Let the mixture cool to room temperature, and sprinkle the yeast on top.
  2. Mix in the 4 cups of flour, and let rise for at least one hour.
  3. After that, add in the remaining flour, baking powder, baking soda, and salt, and mix well. Cover with a tea towel, and let rise for at least 3 hours {I just let it go overnight!}.
  4. When ready, preheat the oven to 100F. Prepare a few pans by lining the bottoms with parchment paper and buttering them. Set aside.
  5. Flour your workspace generously, and place about half of your dough onto it. Flour a rolling pin, and roll your dough out into a rough rectangle... you want it much longer than wider!
  6. Spread your dough with about half of your butter, getting all the way to the edges. Sprinkle on some cake mix, followed by some chocolate.
  7. Roll up your dough, cut slices about 1½ inches thick, and place them in your prepared pans. Aim for 7-8 per pan, leaving room in-between. Repeat with the remaining dough.
  8. Let your pans rest for 15-20 minutes in your 100F oven, spraying the tops with water if needed! It will help the dough get extra puffy.
  9. Remove the pans from the oven and turn the oven up to 375F.
  10. When heated, bake your rolls for 15-18 minutes, until the tops are lightly golden. Remove from oven.
  11. While they cool, mix up the lemon zest and juice in a small bowl. Add in powdered sugar a little at a time until you reach desired consistency. Taste it! If it's too sour, dilute with a little bit of water, then add in more sugar to thicken it back up.
  12. Drizzle the glaze on top of your rolls and serve!

 

nutella hazelnut rolls

· 4 Comments


Guess what I made for breakfast today? Cinnamon rolls! Except they had no cinnamon. And they were chock-full of Nutella and chopped hazelnuts. So I mean... that seems like a pretty sweet upgrade! Nutella by itself is amazing, but add it to anything and it makes your dessert even better. If this Nutella deliciousness doesn't float your boat, you can also try it in brownies or cupcakes or homemade pop-tarts. But I have to say, these rolls are sooooo good. 


You should know by now that if a recipe starts with a big pot of bubbly, yeasty, doughy deliciousness, it can't be anything but good.


I drove home for the weekend, so I wanted to take advantage of this big kitchen and fancy oven and pantry full of fun stuff to bake something a little special! I whipped up some of Pioneer Woman's delicious cinnamon roll dough and put on my thinking cap. I thought to myself, "I can't make cinnamon rolls, I have to make something... better! And more chocolatey!" And that's how these came about. I actually made three different versions of rolls with this batch of dough, but I can't reveal all my secrets at once! Be on the lookout for other delicious rolls coming your way soon. 🙂

{Dough recipe from The Pioneer Woman}

Nutella Hazelnut Rolls
 
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Prep time
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Author:
Recipe type: Sweet Rolls
Serves: 32
Ingredients
  • 2 cups milk
  • 4 cups all-purpose flour (plus ¼ cup, separated)
  • ½ cup vegetable oil
  • ½ cup white sugar
  • 1 tablespoon active dry yeast
  • ½ heaping teaspoon baking powder
  • ½ scant teaspoon baking soda
  • ½ teaspoon salt
  • about 1 cup Nutella, softened
  • ½ cup chopped hazelnuts
  • vanilla extract, powdered sugar, and milk {for glaze}
Instructions
  1. In a large pot, combine the milk, oil, and sugar, and heat until the milk is just about to boil.
  2. Let the mixture cool to room temperature, and sprinkle the yeast on top. Mix in the 4 cups of flour, and let rise for at least one hour.
  3. After that, add in the remaining flour, baking powder, baking soda, and salt, and mix well. Cover with a tea towel, and let rise for at least 3 hours {I just let it go overnight!}.
  4. When ready, preheat the oven to 100F. Prepare a few pans by lining the bottoms with parchment paper and buttering them. Set aside.
  5. Flour your workspace generously, and place about half of your dough onto it.
  6. Flour a rolling pin, and roll your dough out into a rough rectangle... you want it much longer than wider!
  7. Spread your dough with about half of your Nutella, getting all the way to the edges. Sprinkle on some chopped hazelnuts, then roll up your dough!
  8. Cut 1½ inch slices from your log, and place then in your prepared pan. Aim for 7-8 per pan, leaving room in-between. Repeat with the remaining dough.
  9. Let your pans rest for 15-20 minutes in your 100F oven, spraying the tops with water if needed! It will help the dough get extra puffy.
  10. Remove the pans from the oven and turn the oven up to 375F.
  11. When heated, bake your rolls for 15-18 minutes, until the tops are lightly golden.
  12. Remove from oven.
  13. While they cool, mix up a little bit of vanilla and a splash of milk in a small bowl. Add in powdered sugar a little at a time until you reach desired consistency. Drizzle the glaze on top of your rolls, top with additional hazelnuts if desired, and serve!