Small Batch Pistachio Cream Cinnamon Rolls Recipe

Introduction

If you’re craving a sweet and nutty twist on classic cinnamon rolls, these small batch pistachio cream cinnamon rolls are perfect. They offer a rich pistachio filling paired with a luscious cream cheese icing, making a delightful treat for any time of day.

Ingredients

• Warm milk, 1/4 cup
• Instant or active dry yeast, 1 teaspoon
• Egg, 1 large
• Softened butter, 3 tablespoons (plus extra for filling)
• Granulated sugar, 2 tablespoons (plus 2 tablespoons brown sugar for filling)
• All-purpose or bread flour, 1 1/4 cups
• Salt, 1/4 teaspoon
• Pistachio butter or pistachio cream, 1/4 cup
• Ground cinnamon, 1 teaspoon
• Chopped pistachios (optional), 2 tablespoons
• Cream cheese, 2 ounces, softened
• Powdered sugar, 1/2 cup
• Vanilla extract, 1/2 teaspoon
• Heavy cream, 1 tablespoon
• Pistachio butter (for icing), 1 tablespoon

Instructions

1. Step 1: Warm the milk until just lukewarm. Stir in the yeast and let it sit for about 5 minutes until it becomes foamy. In a separate bowl, whisk the egg and softened butter together. Combine the flour, granulated sugar, and salt in another bowl.
2. Step 2: Gradually add the dry ingredients to the wet mixture, stirring until a sticky dough forms. Knead the dough gently on a floured surface until smooth and elastic, about 5 minutes.
3. Step 3: 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 1 hour, or until it doubles in size.
4. Step 4: While the dough rises, mix pistachio butter, brown sugar, and cinnamon in a small bowl. Optionally, fold in chopped pistachios for added crunch.
5. Step 5: Once the dough has doubled, roll it out on a floured surface into a rectangle roughly 9×6 inches. Spread the pistachio filling evenly over the dough, leaving a small border around the edges.
6. Step 6: Roll the dough tightly into a log and cut into 4 to 6 equal rolls. Arrange the rolls in a greased baking dish or pan, giving each some space.
7. Step 7: Let the rolls rise for another 20-30 minutes while you preheat the oven to 350°F (175°C). Bake the rolls for 18-22 minutes or until golden brown and cooked through.
8. Step 8: To make the icing, beat the softened cream cheese, powdered sugar, vanilla extract, heavy cream, and pistachio butter until smooth. Drizzle over warm rolls before serving.

Tips & Variations

• Use bread flour for a chewier texture or all-purpose flour for a softer roll.
• Swap pistachio butter with almond or hazelnut butter for a twist on flavor.
• Add a pinch of cardamom to the filling for an aromatic depth.
• If you prefer, toast the chopped pistachios briefly for extra crunch and flavor.

Storage

Store cooled cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days or freeze for up to 1 month. Reheat gently in the microwave or oven before serving, and refresh with more icing if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and let it rise slowly in the refrigerator overnight. Just bring it to room temperature before shaping and baking.

What if I don’t have pistachio butter?

If pistachio butter isn’t available, you can use nut butters like almond or hazelnut butter, or even a homemade blend of ground pistachios mixed with a little oil and sweetener.

Small Batch Pistachio Cream Cinnamon Rolls Recipe

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★★★★★

4.7 from 91 reviews

These Small Batch Pistachio Cream Cinnamon Rolls are a delightful twist on classic cinnamon rolls, featuring a rich pistachio butter filling and a luscious pistachio cream icing. Perfect for a cozy breakfast or snack, this recipe yields a small batch ideal for intimate gatherings or when you simply want a fresh homemade treat without leftovers.

• Author: Mila
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 4 to 6 cinnamon rolls 1x
• Category: Baked Goods
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Dough:

• 3/4 cup warm milk (about 110°F/43°C)
• 1 1/2 teaspoons instant or active dry yeast
• 1 large egg
• 3 tablespoons softened butter
• 2 tablespoons granulated sugar
• 2 cups all-purpose or bread flour
• 1/2 teaspoon salt

For the Filling:

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

For the Icing:

• 2 ounces cream cheese, softened
• 3/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1–2 tablespoons heavy cream
• 1 tablespoon pistachio butter

Instructions

1. Make the Dough: Warm the milk until just lukewarm. In a small bowl, mix the warm milk with the yeast and allow it to sit for 5 to 10 minutes until it becomes foamy. In a larger bowl, whisk together the egg and softened butter. Gradually add the foamy yeast mixture. In a separate bowl, combine the flour, granulated sugar, and salt. Slowly add the dry ingredients to the wet ingredients, mixing until a sticky dough forms. Turn the dough onto a floured surface and knead gently until smooth and elastic, about 5 to 7 minutes.
2. First Rise: Lightly oil a clean bowl and place the dough inside. Cover it with a clean kitchen towel or plastic wrap and set it in a warm, draft-free spot. Let the dough rise for about 1 hour, or until it has doubled in size and is soft to the touch.
3. Prepare the Filling: While the dough is rising, combine the pistachio butter, brown sugar, and ground cinnamon in a small bowl until well blended. If you like added texture, stir in the chopped pistachios.
4. Shape the Rolls: Once the dough has doubled, punch it down gently and transfer it to a lightly floured surface. Roll it out into a rectangle approximately 10×8 inches in size. Evenly spread the pistachio filling over the surface of the dough. Starting at one long edge, tightly roll the dough into a log shape. Slice the log into 4 to 6 equal rolls depending on your size preference.

Notes

• Ensure milk is lukewarm to activate yeast properly without killing it.
• Knead the dough just enough to develop gluten for a tender texture.
• You can substitute pistachio butter with almond butter for a slightly different flavor.
• For extra flavor, toast the chopped pistachios before adding to the filling.
• The rolls are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
• Warm slightly before serving for a fresh-baked experience.

Keywords: pistachio cinnamon rolls, small batch cinnamon rolls, pistachio cream rolls, homemade cinnamon rolls, baked cinnamon rolls, pistachio butter recipe