For the filling, peel, quarter, core and finely dice the pears. Mix pudding powder and 2 tablespoons of sugar. Stir with 100 ml juice until smooth. Boil up the rest of the juice and pears. Simmer for about 5 minutes. Stir the pudding powder into the juice, bring to the boil and cook for at least 5 minutes.
Simmer for a minute. Place in a bowl and let cool lukewarm, stirring from time to time.
For the yeast dough, warm the milk lukewarm. Crumble the yeast and 1 teaspoon sugar into it and dissolve while stirring. Put 400 g flour, 50 g sugar, 1 pinch of salt and egg in a bowl. Add yeast milk. Stir in with the dough hooks of the mixer.
Knead 75 g butter in flakes until the dough is smooth. Cover and leave to rise in a warm place for about 45 minutes until the dough volume has doubled.
Melt 75 g butter. Mix 4 tablespoons sugar and 1⁄2 tsp cinnamon. Grease the hollows of a muffin tray (12 hollows). Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Knead the yeast dough and roll out rectangularly (approx. 34 x 46 cm) on a floured work surface.
Spread with melted butter and sprinkle with 2 tablespoons of cinnamon sugar. Place the pear filling on the pastry plate and spread it, leaving it free on one long side 1⁄4 of the pastry plate. Roll up from the coated side.
Cut the roll into 12 pieces with a sharp knife. Carefully place the snails in the muffin tray. Spread with the rest of butter and sprinkle with the remaining cinnamon sugar. Bake in a hot oven for 20-25 minutes.
Take out and let cool for 20-25 minutes. Carefully remove from the bowls and dust with icing sugar.