Go Back
Warm Pistachio Cream Cinnamon Rolls for a Cozy Morning Treat

Pistachio Cream Cinnamon Rolls

These Pistachio Cream Cinnamon Rolls elevate the classic breakfast pastry with a sophisticated, nutty flavor. The recipe features a soft, pillowy dough filled with a rich blend of pistachio cream, brown sugar, and cinnamon. It's an indulgent yet comforting treat, perfect for a special breakfast or a cozy dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 2 hours 15 minutes
Servings: 6 servings
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • For the Dough:
  • 1/2 cup whole milk, lukewarm
  • 2 teaspoons active dry yeast
  • 1 large egg
  • 2 tablespoons unsalted butter, melted
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • For the Filling:
  • 1/2 cup smooth pistachio butter, unsalted
  • 1/4 cup brown sugar, packed
  • 1 tablespoon ground cinnamon
  • For the Icing:
  • 4 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream or milk

Equipment

  • Stand mixer
  • dough hook
  • Baking dish
  • Serrated knife
  • unflavored dental floss

Method
 

Instructions
  1. Make the Dough: In a small bowl, sprinkle the yeast over the lukewarm milk and let it sit for 5-10 minutes until foamy. In a larger bowl, whisk together the flour, sugar, and salt. Add the yeast mixture, egg, and melted butter. Mix until a shaggy dough forms, then knead on a floured surface for 6-8 minutes (or with a dough hook for 5 minutes) until smooth and elastic.
  2. First Rise: Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
  3. Prepare Filling: While the dough rises, mix the brown sugar and cinnamon together in a small bowl.
  4. Shape the Rolls: Punch down the risen dough and roll it out on a floured surface into a rectangle about 12x8 inches. Spread the pistachio butter evenly over the surface, then sprinkle with the cinnamon-sugar mixture. Roll the dough up tightly into a log and slice it into 8-9 even rolls. Place them in a greased baking dish.
  5. Second Rise: Cover the rolls and let them rise again for 30-45 minutes, until they look puffy. Preheat your oven to 375°F (190°C) during the last 15 minutes of rising time.
  6. Bake: Bake for 20-25 minutes, or until golden brown and cooked through.
  7. Make the Icing: While the rolls are baking, beat the softened cream cheese until smooth. Add the powdered sugar, vanilla, and heavy cream, and beat until light and fluffy.
  8. Ice & Serve: Let the rolls cool for about 5-10 minutes before spreading the icing over them. Serve your Pistachio Cream Cinnamon Rolls warm.

Notes

For best results, use smooth, unsalted pistachio butter. To check if the dough has risen, gently press a fingertip into it; if the indentation stays, it's ready. For the cleanest cuts when slicing the log, use unflavored dental floss. These rolls can be prepared the night before and refrigerated for the second rise.