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Pistachio Cinnamon Rolls

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Pistachio Cinnamon Rolls are soft, fluffy sweet rolls layered with buttery cinnamon sugar and rich, nutty pistachios. A creamy pistachio cream cheese glaze and chopped pistachios make them an indulgent choice for breakfast, brunch, or holidays.

Ingredients

  • All-purpose flour
  • Whole milk
  • Active dry yeast or instant yeast
  • Granulated sugar
  • Unsalted butter, melted
  • Large eggs
  • Fine salt
  • Vanilla extract
  • Unsalted butter, softened
  • Brown sugar
  • Ground cinnamon
  • Shelled pistachios, finely chopped
  • Pistachio cream or pistachio butter, optional
  • Pinch of salt
  • Cream cheese, softened
  • Unsalted butter, softened
  • Powdered sugar
  • Pistachio cream or pistachio butter
  • Vanilla extract
  • Milk or heavy cream
  • Chopped pistachios, for topping

Instructions

  1. Warm the milk until lukewarm but not hot. If using active dry yeast, stir the yeast and a little sugar into the milk and let stand for 5–10 minutes until foamy.
  2. Combine the yeast mixture with the melted butter, eggs, vanilla, and remaining granulated sugar.
  3. Gradually add the flour and salt, mixing until a soft, slightly tacky dough forms.
  4. Knead for 8–10 minutes by hand or 5–7 minutes in a stand mixer until smooth and elastic.
  5. Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place for 60–90 minutes, or until roughly doubled in size.
  6. Meanwhile, prepare the filling by combining the brown sugar, cinnamon, finely chopped pistachios, and a pinch of salt.
  7. Gently deflate the risen dough and roll it on a lightly floured surface into a large rectangle.
  8. Spread softened butter evenly over the dough. If desired, spread on a thin layer of pistachio cream, then evenly sprinkle with the cinnamon-sugar and pistachio mixture.
  9. Starting from a long edge, tightly roll the dough into a log and gently pinch the seam to seal.
  10. Cut the log into 12 even rolls and arrange them in a greased baking dish with a little space between each roll.
  11. Cover and let rise for another 30–45 minutes, until soft and puffy.
  12. Preheat the oven to 350°F (175°C) and bake for 22–28 minutes, until the rolls are lightly golden and cooked through.
  13. While the rolls bake, beat the cream cheese and softened butter until smooth. Add powdered sugar, pistachio cream, vanilla, and enough milk or cream to make a spreadable glaze.
  14. Let the baked rolls cool for about 10 minutes, then spread the glaze over the tops.
  15. Finish with chopped pistachios and serve slightly warm.

Notes

  • For extra pistachio flavor, spread pistachio cream over the dough before adding the cinnamon filling and mix finely ground pistachios into the glaze.
  • Add chopped dark or milk chocolate to the filling for a chocolate-pistachio variation.
  • Orange zest can be added to the filling and glaze for a bright citrus flavor.
  • A small amount of cardamom can be added to the cinnamon filling for extra warmth and aroma.
  • For overnight preparation, shape the rolls, cover tightly, and refrigerate before completing the second rise. Let them become puffy at room temperature before baking.
  • Avoid adding excessive flour; a soft, slightly tacky dough helps produce tender, fluffy rolls.
  • If using salted pistachios, reduce or omit additional salt in the filling.
  • Store cream cheese-frosted rolls covered in the refrigerator for 3–4 days. Unfrosted rolls can be stored airtight at room temperature for about 2 days.
  • Reheat individual rolls briefly in the microwave or warm several rolls in a covered 300°F (150°C) oven for about 10 minutes.
  • Baked unfrosted rolls can be frozen in an airtight freezer-safe container, thawed, reheated, and glazed before serving.

Nutrition

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