Small Batch Pistachio Cream Cinnamon Rolls Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
