This recipe from food writer Jack Monroe is perfect if you’re in the mood for some Easter baking. Made using tinned pears, these moist cinnamon buns are a great alternative to the traditional Easter fare of hot cross buns.

They’re also a great bake anytime of year – perfect for breakfast and brunch, as a snack or a tea-time treat.

(© Del Monte)
Print Recipe
Nutrition Facts
Pear, almond and buckwheat cinnamon buns
Amount Per Serving
Calories 231 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Trans Fat 1g
Cholesterol 31mg10%
Sodium 111mg5%
Potassium 226mg6%
Carbohydrates 39g13%
Fiber 6g25%
Sugar 13g14%
Protein 7g14%
Vitamin A 64IU1%
Vitamin C 2mg2%
Calcium 58mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Pear, almond and buckwheat cinnamon buns

A tasty twist on the classic cinnamon bun recipe
Prep Time30 mins
Cook Time1 hr
Proving time2 hrs 30 mins
Total Time4 hrs
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: British
Servings: 12
Calories: 231kcal
Author: Jack Monroe


  • Bowl
  • Blender
  • 40cm x 20cm roasting tray


  • 415 g tinned pear halves in juice (we used 2 cans of Del Monte pear halves in juice)
  • 1 tbsp dried active yeast
  • 185 g wholemeal flour
  • 180 g buckwheat flour
  • 100 g ground almonds
  • 1/2 tsp salt
  • 1 medium egg
  • 1 egg yolk
  • 7 tbsp plain yoghurt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 100 g icing sugar
  • 2 tbsp chopped almonds


  • Measure out 160ml of the pear juice, reserving the left-over juice and pears for later. Heat up the juice in the microwave for 60 seconds (or on the hob for a minute) until warm but not hot.
  • In a bowl combine the yeast and the sugar and whisk together briefly with a fork. Leave to stand to one side for a few minutes while the yeast wakes up and begins to bubble. While the yeast is activating, weigh out the two flours and the ground almonds, and then add these to a large mixing bowl with the salt and stir well for half a minute to combine. 
  • In a small bowl mix together the egg and egg yolk. Add four spoonfuls of plain yoghurt and beat together. Add this to the yeast mixture and whisk briefly but briskly with a fork until well beaten and smooth.
  • Make a well in the middle of your flours and pour in the liquid ingredients. Mix with a wooden spoon to bring together into a smooth dough. If it’s a bit sticky, add a tablespoon or two more flour and mix again. 
  • Flour your work surface and begin to knead the dough around 6 minutes, until it feels smooth and springy to touch. 
  • Place into a lightly oiled bowl and cover (you can use clingfilm, a clean carrier bag or tea towel). Leave the dough to rise in a warm place for two and a half hours, or until it has doubled in size.
  • While the dough is rising, transfer the pears and reserved juice to a blender and blend until smooth. Pour into a saucepan and add the ground cinnamon and ginger. Simmer on a low heat on the smallest hob ring for around 20 minutes to until it has thickened and reduced by around a third – cover the pan with a lid if it starts to spit. Remove from the heat and allow to cool completely while the dough continues to rise.
  • Once the dough has risen and doubled in size, flour your work surface again and begin to roll it out into a rectangle (approx. 40cm x 20cm). TIP: To prevent your dough sticking to your rolling pin, lightly oil it.
  • Spoon the spiced pear puree onto the dough and spread it evenly all over. Taking the shorter side, roll it up lightly and carefully. When rolled up, carefully turn it so it is seam side down, to help to seal it and hold it together. Using a knife cut the dough into 12 equally sized pieces, then carefully transfer each piece into a lightly greased roasting dish (approx. 30cm x 20cm). Repeat until all of the dough is used up, then cover the dish and leave to prove for another hour.
  • Heat your oven to 165oC, Gas Mark 3, and place them on a shelf in (or just below) the middle of the oven. Bake for 1 hour, then remove and allow to cool completely in the dish - usually around two hours.
  • Once cooled, sieve the icing sugar into a mixing bowl and add the yoghurt. Mix well to form a thick icing and spread over the top of the buns. Scatter the chopped nuts on top, and leave to set.


Enjoy these buns within three days, storing them in a clean airtight container or freeze for up to three months.


Calories: 231kcal | Carbohydrates: 39g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 111mg | Potassium: 226mg | Fiber: 6g | Sugar: 13g | Vitamin A: 64IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 2mg

Recipe courtesy of Jack Monroe

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Stuck for inspiration? Check out our list of best-selling Amazon products!

SaleBestseller No. 1
Tin Can Cook: 75 Simple Store-cupboard Recipes
  • Monroe, Jack (Author)
  • English (Publication Language)
  • 160 Pages - 05/30/2019 (Publication Date) - Bluebird (Publisher)
Bestseller No. 2
Good Food for Bad Days and Tin Can Cook 75 Simple Store-cupboard Recipes By Jack Monroe 2 Books...
  • Jack Monroe (Author)
  • English (Publication Language)
  • 05/16/2021 (Publication Date) - Bluebird (Publisher)
SaleBestseller No. 4
A Girl Called Jack: 100 delicious budget recipes
  • Monroe, Jack (Author)
  • English (Publication Language)
  • 224 Pages - 02/27/2014 (Publication Date) - Michael Joseph (Publisher)
SaleBestseller No. 5
Cooking on a Bootstrap: Over 100 Simple, Budget Recipes
  • Monroe, Jack (Author)
  • English (Publication Language)
  • 256 Pages - 08/23/2018 (Publication Date) - Bluebird (Publisher)

Last update on 2021-05-15 / Affiliate links / Images from Amazon Product Advertising API

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