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Pistachio Cinnamon Rolls Recipe

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★★★★★

4.7 from 108 reviews

These Pistachio Cinnamon Rolls are a delightful twist on the classic cinnamon roll, featuring a luscious pistachio cream filling and a rich pistachio cream cheese frosting. Soft, fluffy, and generously topped with toasted pistachios, they offer a perfect balance of nutty flavor and sweetness. Ideal for breakfast or an indulgent snack, these rolls combine traditional baking methods with innovative pistachio ingredients to create a unique and irresistibly gooey treat.

Ingredients

Scale

Dough

  • 5 1/2 cups Bread flour
  • 1 tbsp Instant yeast
  • 1/3 cup Granulated sugar
  • 1 tsp Salt
  • 1 tsp Vanilla extract
  • 1 1/4 cups Milk (warm)
  • 2 Eggs
  • 1/4 cup Butter (melted and cooled)

Filling

  • 1/3 cup Pistachio cream
  • 1/4 cup Butter

Frosting

  • 4 oz Cream cheese (room temperature)
  • 1/4 cup Butter (room temperature)
  • 1 tsp Vanilla extract
  • 1/4 tsp Salt
  • 2 cups Powdered sugar
  • 2 tbsp Pistachio cream

To Decorate

  • 12 tsp Pistachio cream (for drizzling)
  • 1/4 cup Pistachios (toasted and chopped)

Instructions

  1. Mix Dry Ingredients: In the bowl of a stand mixer, combine the bread flour, instant yeast, and granulated sugar. Stir them together with a spoon, then add the salt and mix again to evenly distribute all dry components.
  2. Add Wet Ingredients and Form Dough: Add the eggs, warm milk, vanilla extract, and melted, cooled butter to the dry mixture. Using the dough hook attachment of your mixer, start mixing on low speed until the dough begins to come together.
  3. Knead the Dough: Increase the mixer speed to medium and knead the dough for 8 to 10 minutes until it becomes soft, smooth, and slightly elastic, indicating proper gluten development.
  4. First Rise: Cover the bowl with plastic wrap or a clean kitchen towel and allow the dough to rise in a warm spot for 1 to 2 hours, or until the dough doubles or even triples in size, indicating good fermentation.
  5. Shape the Dough and Add Filling: Once risen, gently punch down the dough to release trapped air. Transfer it to a lightly floured surface and roll it into a large rectangle about 1/4 inch thick. Evenly spread the pistachio cream over the entire surface of the dough.
  6. Roll and Cut the Dough: Starting from the long edge, tightly roll the dough into a log. Using a sharp knife or unflavored dental floss, cut the log into about 12 even rolls for uniform baking.
  7. Prepare for Second Rise: Place the rolls into a greased or parchment-lined 9×13-inch baking pan, ensuring to leave space between each roll. Cover loosely with plastic wrap or a clean towel and let rise for 30 to 45 minutes, or until doubled in size and puffy. Preheat the oven to 180°C (350°F) during this time.
  8. Bake the Rolls: Bake the rolls in the preheated oven for 20 to 25 minutes, until the tops turn lightly golden and the centers are cooked through. Be careful not to overbake to maintain a soft, gooey texture.
  9. Make Pistachio Cream Cheese Frosting: While the rolls cool slightly, beat the room-temperature butter and cream cheese in a medium bowl until smooth and creamy. Add vanilla extract, salt, powdered sugar, and pistachio cream, then beat again until fully incorporated and luscious.
  10. Frost and Decorate: Generously spread the pistachio cream cheese frosting over the warm rolls. Drizzle each roll with extra pistachio cream and create swirls using an offset spatula for a beautiful finish.
  11. Add Toasted Pistachios: Sprinkle chopped toasted pistachios on top of the frosted rolls for added crunch and enhanced pistachio flavor.
  12. Serve and Enjoy: Serve the pistachio cinnamon rolls warm to enjoy their gooey, nutty richness at their best.

Notes

  • Ensure the milk is warm but not hot to avoid killing the yeast during dough preparation.
  • Using unflavored dental floss to cut the rolls helps create clean, even slices without squishing the dough.
  • Letting the dough rise properly twice is key for fluffy, tender rolls.
  • Do not overbake the rolls to keep them soft and gooey.
  • Store leftover rolls in an airtight container and reheat gently before serving.
  • To toast pistachios, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for about 5–7 minutes until fragrant.

Keywords: Pistachio cinnamon rolls, pistachio cream cheese frosting, homemade cinnamon rolls, nutty cinnamon rolls, baked sweet rolls, breakfast pastries

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