1 package (13-3/4 oz.) hot roll mix
1 to 2 fresh Anjou or Bosc Pears* (see note below)
1/2 cup chopped fresh or frozen cranberries
1/2 cup granulated sugar
1 teaspoon ground cinnamon
Prepare hot roll mix and let rise once according to directions. Punch down and shape into 16 small balls. Flatten each slightly and place on greased cookie sheets. Cover and let rise until double.
While dough is rising, core and finely chop pears to equal 1-1/2 cups. Mix with cranberries, sugar and cinnamon. Make indentation in center of each bun, leaving 1/2 inch edge. Fill with pear and cranberry mixture. Bake at 375°F (190°C) for 15 to 20 minutes, until golden brown.
*Note: Always be sure to use ripe pears.
Makes 16 buns.
Date: June 8, 2002