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Pistachio Cinnamon Rolls Recipe

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4.3 from 58 reviews

These Pistachio Cinnamon Rolls are a delightful twist on a classic favorite, combining fluffy homemade rolls with a rich pistachio cream filling and a luscious pistachio cream cheese frosting. Perfect for a special breakfast or indulgent brunch, these rolls offer a nutty, sweet flavor enhanced by warm vanilla and a touch of cinnamon.

  • Total Time: 2 hours 45 minutes
  • Yield: 12 cinnamon rolls

Ingredients

Dough

  • 5 ½ cups Bread flour
  • 1 tablespoon Instant yeast
  • ⅓ cup Granulated sugar
  • 1 teaspoon Salt
  • 1 teaspoon Vanilla extract
  • 1 ¼ cups Milk
  • 2 Eggs
  • ¼ cup Butter, melted and cooled

Filling

  • ⅓ cup Pistachio cream

Pistachio Cream Cheese Frosting

  • ¼ cup Butter
  • 4 oz Cream cheese
  • 1 teaspoon Vanilla extract
  • ¼ teaspoon Salt
  • 2 cups Powdered sugar
  • 2 tablespoon Pistachio cream

Assembly

  • 12 teaspoons Pistachio cream
  • ¼ cup Pistachios, toasted and chopped

Instructions

  1. Make the Dough: In a large bowl, combine the bread flour, instant yeast, granulated sugar, and salt. In a separate bowl, whisk together the milk, eggs, melted and cooled butter, and vanilla extract. Gradually add the wet ingredients to the dry ingredients and mix until a soft dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
  2. First Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours or until doubled in size.
  3. Prepare the Filling: Set aside ⅓ cup of pistachio cream for the filling. Once the dough has risen, roll it out into a large rectangle on a lightly floured surface, about ¼-inch thick. Spread the pistachio cream evenly over the surface of the dough.
  4. Roll and Slice: Roll the dough tightly from the long edge into a log shape. Cut the log into 12 equal slices, each about 1 to 1.5 inches thick.
  5. Second Rise: Arrange the slices cut-side up in a greased baking dish or pan, leaving a little space between each roll. Cover and let them rise for another 30 to 45 minutes until puffy.
  6. Bake the Rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes or until golden brown and cooked through. Remove from the oven and allow to cool slightly.
  7. Make the Frosting: In a mixing bowl, beat together the butter and cream cheese until smooth and creamy. Add the vanilla extract, salt, powdered sugar, and pistachio cream. Continue to beat until well combined and fluffy.
  8. Assemble: Spread 1 teaspoon of pistachio cream over the top of each warm cinnamon roll. Then generously frost each roll with the pistachio cream cheese frosting. Sprinkle toasted chopped pistachios on top for garnish.
  9. Serve: Enjoy the cinnamon rolls warm or at room temperature for the best flavor and texture.

Notes

  • Use room temperature ingredients where possible for easier dough mixing and yeasting.
  • Ensure the melted butter is cooled so it does not kill the yeast when mixed.
  • Letting the dough rise adequately contributes to light and fluffy rolls.
  • Toast pistachios lightly to enhance their flavor before chopping for garnish.
  • Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate.
  • To reheat, warm gently in a microwave or oven for a soft, fresh-out-of-the-oven texture.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/pistachio-cinnamon-rolls-recipe/