Print

Pistachio Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.7 from 124 reviews

Indulge in soft, golden brown cinnamon rolls filled with a luscious pistachio cream and cinnamon filling. Topped with a rich pistachio cream cheese icing, these rolls offer a delightful nutty twist on a classic favorite. Perfect for breakfast, brunch, or a sweet snack, these Homemade Pistachio Cream Cinnamon Rolls combine the aromatic warmth of cinnamon with the unique flavor of pistachios, creating a creamy, crunchy, and irresistible treat.

Ingredients

Scale

For the Dough:

  • 1 cup warm milk (lukewarm)
  • 2 1/4 tsp instant or active dry yeast (1 packet)
  • 1 large egg
  • 1/4 cup softened butter
  • 1/4 cup granulated sugar
  • 3 to 3 1/2 cups all-purpose or bread flour
  • 1/2 tsp salt

For the Filling:

  • 1/2 cup pistachio butter or pistachio cream
  • 1/3 cup brown sugar
  • 1 tbsp ground cinnamon
  • 1/4 cup chopped pistachios (optional, for crunch)

For the Icing:

  • 4 oz cream cheese, softened
  • 3/4 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 2 tbsp heavy cream
  • 2 tbsp pistachio butter

Instructions

  1. Make the Dough: Warm the milk until just lukewarm and mix it with the yeast. Let it sit for a few minutes until foamy. Add in the egg and softened butter. In a separate bowl, combine flour, sugar, and salt, then gradually add to the wet ingredients. Mix until a sticky dough forms. Knead just until smooth and elastic, about 7-10 minutes.
  2. First Rise: Place the dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let it rise in a warm spot for about an hour or until doubled in size.
  3. Prepare the Filling: While the dough rises, combine pistachio butter, brown sugar, and ground cinnamon in a bowl. Stir in chopped pistachios if desired to add texture.
  4. Shape the Rolls: Once the dough has doubled, turn it onto a floured surface and roll it out into a large rectangle approximately 12×15 inches. Spread the pistachio filling evenly over the dough. Roll tightly lengthwise into a log. Slice into 4 to 6 equal rolls depending on your preferred size.
  5. Second Rise: Arrange the rolls in a greased baking dish or pan, leaving a little space between each. Cover and let rise again for 30 to 45 minutes until the rolls are puffy and touching one another.
  6. Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 23 to 30 minutes or until golden brown and baked through. The centers should be soft but no longer doughy.
  7. Make the Pistachio Cream Cheese Icing: While the rolls bake, beat together softened cream cheese, powdered sugar, vanilla extract, heavy cream, and pistachio butter until smooth and creamy.
  8. Ice & Serve: Spread the pistachio cream cheese icing over the warm rolls so that it melts into all the layers. Optionally, garnish with extra chopped pistachios. Serve immediately and enjoy warm.

Notes

  • Make sure the milk is just lukewarm to avoid killing the yeast.
  • You can substitute pistachio butter with finely ground pistachios blended with a small amount of neutral oil if unavailable.
  • For extra crunch, sprinkle chopped pistachios on top of the icing.
  • These rolls are best enjoyed fresh but can be stored in an airtight container at room temperature for 2 days.
  • Reheat gently in the oven or microwave to restore softness.

Keywords: Pistachio cinnamon rolls, cinnamon rolls recipe, pistachio cream cinnamon rolls, homemade cinnamon rolls, nutty cinnamon rolls, cream cheese icing cinnamon rolls

Find it online: https://cookwithlea.com/pistachio-cinnamon-rolls-recipe/