Description
These Batch Pistachio Cream Cinnamon Rolls offer a delightful twist on a classic breakfast treat by incorporating creamy pistachio spread and chopped pistachios for added texture and flavor. With a soft, fluffy dough and a rich, luscious cream cheese and pistachio frosting, these rolls provide a gut-friendly and comforting start to your morning.
Ingredients
Scale
Dough
- 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)
Filling
- ½ cup pistachio cream/butter
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
- ½ cup chopped pistachios
For Baking
- ⅓ cup heavy cream (for pouring over rolls)
Frosting
- 8 ounces cream cheese, softened
- ¼ cup pistachio cream/butter
- 1½ cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Activate the yeast: Pour warm milk into a large bowl. Add 1 tablespoon of granulated sugar and sprinkle yeast over the top. Stir gently and let sit for 3-5 minutes until frothy to activate the yeast.
- Make the dough: Add the egg, softened butter, and remaining sugar to the yeast mixture and stir until combined. Mix in flour and salt until just barely combined, then let the dough rest for 5 minutes. Knead the dough using a stand mixer with a dough hook attachment or by hand on a floured surface for 5-7 minutes until it becomes smooth and elastic.
- First rise: Place the dough in a lightly greased bowl, cover it, and allow it to rise in a warm spot for about 30 minutes or until it doubles in size.
- Prepare the filling and pan: While the dough is rising, combine the brown sugar and ground cinnamon in a small bowl. Grease a 10.5×7.5-inch baking pan or an 8-inch round pan with butter.
- Roll out and fill: Turn the risen dough out onto a floured surface and roll it into a 12×8-inch rectangle. Spread the pistachio cream evenly across the dough, leaving a ¼-inch border around the edges. Sprinkle the cinnamon-sugar mixture and chopped pistachios evenly over the spread. Starting from the long edge, tightly roll the dough into a log shape. Cut the log into 6 even rolls using a sharp knife or unflavored dental floss.
- Second rise: Arrange the rolls in the prepared pan, leaving space between each one. Cover loosely with plastic wrap and let them rise again in a warm spot for 45 minutes until puffy.
- Bake the rolls: Preheat the oven to 350°F. Warm the heavy cream slightly and pour it over the proofed rolls to keep them moist during baking. Bake the cinnamon rolls for 23-30 minutes until they turn golden brown.
- Cool and prepare frosting: Allow the rolls to cool for 10 minutes. Meanwhile, beat together softened cream cheese, pistachio cream, powdered sugar, and vanilla extract until smooth and creamy.
- Frost and serve: Spread the pistachio cream cheese frosting generously over the warm rolls. Serve immediately for the best flavor and texture experience.
Notes
- Ensure the milk is warm but not hot to activate yeast without killing it (about 110°F).
- Use unsalted butter in the dough for better control of salt content if preferred.
- Allow the dough to rise in a warm, draft-free area to ensure proper fermentation.
- If pistachio cream/butter is unavailable, a good quality pistachio paste can be substituted.
- For a dairy-free version, substitute heavy cream and cream cheese with plant-based alternatives.
- Serve rolls warm for the best texture and flavor; store leftovers in an airtight container and reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Keywords: pistachio cinnamon rolls, cinnamon rolls recipe, pistachio cream rolls, breakfast pastries, cream cheese frosting, homemade cinnamon rolls
