Ingredients

¾ cup warm milk (about 110°F)

2½ teaspoons active dry yeast

1 egg, at room temperature

⅓ cup very soft salted butter

¼ cup granulated sugar, divided

½ teaspoon salt

2½ cups bread flour (or all-purpose flour)

½ cup pistachio cream/butter

½ cup brown sugar

1 tablespoon ground cinnamon

½ cup chopped pistachios

⅓ cup heavy cream (for pouring over rolls)

8 ounces cream cheese, softened

¼ cup pistachio cream/butter

1½ cups powdered sugar

2 teaspoons vanilla extract

Instructions

Step 1: Pour warm milk into a large bowl. Add 1 tablespoon of granulated sugar and sprinkle yeast over top. Stir gently and let sit for 3-5 minutes until frothy.

Step 2: Add egg, butter, and remaining sugar to the yeast mixture and stir until combined. Mix in flour and salt until barely combined, then let rest for 5 minutes. Knead with a stand mixer using the dough hook (or by hand on a floured surface) for 5-7 minutes until smooth and elastic.

Step 3: Place dough in a lightly greased bowl, cover, and let rise in a warm spot for about 30 minutes or until doubled in size.

Step 4: While dough rises, mix together brown sugar and cinnamon in a small bowl. Grease a 10.5×7.5-inch baking pan or 8-inch round pan with butter.

Step 5: Turn risen dough onto a floured surface and roll into a 12×8-inch rectangle. Spread pistachio cream evenly across the surface, leaving a ¼-inch border. Sprinkle with cinnamon-sugar mixture and chopped pistachios. Starting from the long edge, tightly roll the dough into a log. Cut into 6 even rolls using a sharp knife or unflavored dental floss.

Step 6: Place rolls in the prepared pan, leaving space between each. Cover loosely with plastic wrap and let rise in a warm spot for 45 minutes until puffy.

Step 7: Preheat oven to 350°F. Warm the heavy cream and pour it over the proofed rolls. Bake for 23-30 minutes until golden brown.

Step 8: While rolls cool for 10 minutes, beat together cream cheese, pistachio cream, powdered sugar, and vanilla until smooth and creamy.

Step 9: Spread the icing generously over the warm rolls and serve immediately for the best experience.

Tips & Variations

Use fresh yeast for an even more active rise, or substitute bread flour with all-purpose flour for a slightly softer texture.

Swap pistachio cream with almond or hazelnut butter for a different nutty flavor.

For extra crunch, sprinkle additional chopped pistachios on top of the icing before serving.

If you prefer smaller rolls, cut the dough into 8 or 9 pieces instead of 6, adjusting the baking time slightly.

Storage

Store leftover cinnamon rolls in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven until warm before serving. For longer storage, freeze un-iced rolls wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator and warm before adding icing.

FAQs

Can I make the dough the night before?

Yes, you can refrigerate the dough after kneading. Allow it to rise slowly overnight in the fridge, then bring it to room temperature before shaping and continuing with the recipe.

What if I don’t have pistachio cream?

If pistachio cream is unavailable, you can use pistachio butter, or blend roasted pistachios with a little oil and sugar to create a homemade spread. Alternatively, other nut butters work well for a different but delicious twist.