Pear & Caramel Swirl Buns with Roasted Pecans

If you’re a fan of cinnamon buns, you will love these pear and caramel swirl buns. Filled with sweet pear purée, topped with a drizzle of salted caramel, and finished with roasted pecan nuts for crunch, they’re the perfect balance of fruity, nutty, and sweet. Whether you enjoy them fresh from the oven for brunch or as an afternoon treat with coffee, these buns feel like something straight from a bakery window.

Why This Recipe Works

The naturally sweet and delicate flavour of pears, with a hint of mixed spices, pairs beautifully with rich salted caramel. When wrapped inside fluffy, golden buns, the combination becomes warm and comforting. Roasted pecans on top add both texture and a toasty nuttiness that elevates every bite. The result? A swirl bun that’s indulgent but not overly heavy—perfect for autumn mornings, festive gatherings, or a little homemade luxury any time of year.

Tips for the Best Swirl Buns

• Don’t rush the dough: Letting the dough rise properly gives the buns their soft, fluffy texture.
• Homemade pear purée: Use ripe pears for natural sweetness, and cook them down slowly for the best flavor.
• Caramel choice: Salted caramel balances the sweetness of the pears, but you can use regular caramel if you prefer.
• Nut boost: Roast pecans lightly before adding them on top—the toasty flavor makes all the difference.
• Serve warm: These buns are best enjoyed slightly warm, when the caramel is gooey and the dough is soft.

Print

Pear & Caramel Buns

Course Breakfast, Snack

Cuisine American, European

Keyword caramel bun, pear swirl, sweet bread, sweet bread buns, sweet buns

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Proofing 1 hour hour 30 minutes minutes

Total Time 3 hours hours

Servings 9

Equipment

• standing mixer
• immersion blender

Ingredients

Dough

• 300 g bread flour
• 120 g lukewarm milk
• 7 g dried yeast
• 2 tbsp granulated sugar
• 1 tsp cornflour
• 1 egg
• 60 g butter (melted, cooled)

Filling

• 4 pears (ripped)
• 1 tsp mixed spice
• 3 tbsp soft brown sugar
• 1 tbsp butter
• juice from 1/2 lemon
• 2 tbsp breadcrumbs
• 1 egg (for egg wash)
• 50 g pecan nuts

Salted Caramel

• 100 g white granulated sugar
• 50 g water
• 60 g double cream
• 45 g butter
• dash vanilla extract
• pinch of salt

Instructions

• Add all of your dough ingredients into the bowl of your standing mixer and knead for about 15 mins until you have nice flexible dough that is not sticky. Cover bowl with a damp cloth and let it rise for about an hour or until doubled in size.
• In the meantime, prepare your filling. Peel your pears and grate them coarsely. Add butter to a pot and when butter is melted, add the peats, lemon juice, spices and sugar and let it simmer for few minutes until pears are tender. You can also use immerse blender to make the pears bit smoother but don't over do it. Finally, add breadcrumbs, that will thicken the puree and make it spreadable.
• Roll your proofed dough into a rectangle to about 0,5 cm thickness, spread over the pear puree and roll int a little roulade. Cut your roll into 9 buns and space them out evenly on baking tray lined with baking paper. Leave about 2 cm space between each bun. Cover with dump towel and leave it to proof for another 30-40 mins. Once proofed, use egg wash and bake fro about 40 mins on 170ºC.
• Whilst buns are baking, prepare your caramel. Add sugar and water into a pan and bring to boil. Let it simmer until the water dissolves and the sugar starts to turn brown. It might take about 15-20 mins. Once you get golden brown colour, pour in the cream, little by little. Once all the cream is incorporated, take off the heat, add vanilla, salt and mix all together. Add the butter and stir until all the butter is melted and incorporated. Let it cool.
• For the last 5 minutes of baking your buns, spread pecan nuts on baking tray and place them into the oven. Take them out once your buns are ready. Let the buns cool down slightly, spread the caramel over them and sprinkle with roasted nuts.