These cinnamon roll stuffed pears are a cozy, single-serving dessert where juicy pear halves cradle a warm, gooey cinnamon roll filling. The pears soften and caramelize as they bake, while the cinnamon-sugar mixture turns into a syrup that soaks into every bite. It’s an easy, impressive dish that works for a weeknight treat or a special brunch, and you can have it on the table in under an hour.
Ingredients
- 4 ripe but firm pears (such as Bosc or Anjou)
- 1 can (12.4 oz / 350 g) refrigerated cinnamon rolls with icing (8 count)
- 2 tablespoons (28 g) unsalted butter, melted
- 1 teaspoon ground cinnamon
- 2 tablespoons (25 g) brown sugar, packed
- 1/4 cup (60 ml) apple juice or water
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Optional: 1/4 cup (30 g) chopped pecans or walnuts
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or a similar shallow baking pan.
- Peel the pears, cut them in half lengthwise, and use a melon baller or teaspoon to scoop out the core and seeds, creating a small well in each half. Trim a thin slice off the rounded side of each half so they sit flat.
- In a small bowl, mix the melted butter, cinnamon, brown sugar, and salt until combined. Set aside.
- Open the cinnamon roll can. Separate the rolls and set aside the icing packet. Cut each roll into 4 equal pieces. Gently stuff the pear wells with the cinnamon roll pieces, pressing them in lightly. You may have a few extra pieces; tuck them around the pears in the dish.
- Arrange the stuffed pears in the prepared baking dish, cut side up. Drizzle the butter-cinnamon mixture over the pears and the exposed dough. Pour the apple juice and vanilla into the bottom of the dish, being careful not to wash the topping off the pears.
- Bake for 25–35 minutes, until the pears are tender when pierced with a fork and the dough is golden brown and cooked through. If the dough browns too quickly, loosely cover the dish with foil for the last 10 minutes.
- Remove from the oven and let cool for 5 minutes. Warm the reserved icing in the microwave for 10–15 seconds, then drizzle it over the pears. Serve warm, spooning some of the pan juices over each serving.
Tips
- Choose the right pears: Use pears that are ripe but still firm, like Bosc or Anjou. Overly ripe pears will turn mushy and lose their shape during baking.
- Don’t overstuff: The dough expands as it bakes, so fill the wells only about three-quarters full. Overstuffing can cause the filling to spill out and burn on the pan.
- Check for doneness: Ovens vary, so start checking at 25 minutes. The pears should be easily pierced with a fork, and the dough should reach an internal temperature of at least 190°F (88°C) to ensure it’s fully baked.
- Make it your own: If you don’t have refrigerated cinnamon rolls, you can use 8 ounces of pizza dough tossed with cinnamon and sugar, or even puff pastry cut into strips.
Serving Suggestions
Serve the pears warm as a dessert or brunch dish. A scoop of vanilla ice cream or a dollop of whipped cream balances the warm spice beautifully. For brunch, pair them with scrambled eggs and bacon for a sweet-savory spread. Drizzle with extra caramel sauce or a sprinkle of powdered sugar for a prettier presentation.
Variations
- Apple swap: Use firm apples like Honeycrisp or Granny Smith instead of pears. Increase the baking time by 5–10 minutes, as apples take slightly longer to soften.
- Add nuts: Sprinkle chopped pecans or walnuts over the top before baking for extra crunch.
- Spice it up: Add a pinch of nutmeg or cardamom to the butter mixture, or use pumpkin pie spice instead of cinnamon.
- Dried fruit: Tuck a few raisins or dried cranberries into the pear wells before stuffing with dough.
Storage and Reheating
Store any leftover stuffed pears in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a microwave-safe dish and warm in 30-second intervals until heated through, or reheat in a 350°F (175°C) oven for 10–15 minutes. The dough will soften upon reheating, but the flavor remains delicious. If the pan juices have thickened, add a splash of apple juice or water when reheating.
Frequently Asked Questions
Can I use canned pears? Yes, but they are much softer and will not hold their shape as well. Drain them well, skip the pre-baking step, and reduce the baking time to 15–20 minutes. Expect a more delicate texture.
Can I make this ahead of time? You can assemble the stuffed pears up to 8 hours in advance, cover, and refrigerate. Add 5–10 minutes to the baking time if baking straight from the fridge. The dough may not rise as much, but it will still taste great.
What if I don’t have apple juice? Use water, orange juice, or even pear nectar. The liquid is mainly to create steam and prevent sticking, so any liquid with a mild flavor works.
Can I use homemade cinnamon roll dough? Absolutely. Use about 1/2 cup of your favorite unbaked cinnamon roll dough per pear half, and adjust the baking time as needed since homemade dough may bake differently than refrigerated.
Why did my dough come out raw in the center? If the dough is thick, it may need more time. Make sure the pieces are small (about 1-inch chunks) and press them into the well. If the pears are done but the dough isn’t, cover the dish with foil and bake 5–10 more minutes.
Can I double the recipe? Yes, this recipe scales easily. Use a larger baking dish (like a 9×13-inch for 8 pear halves) and increase the liquid slightly. Baking time may increase by a few minutes if the dish is crowded.