Introduction

These Pistachio Cream Cinnamon Rolls offer a delightful twist on a classic favorite, combining the rich flavor of pistachios with soft, fluffy dough. Topped with a luscious pistachio cream cheese icing, they make a perfect treat for breakfast or dessert.

The image shows four thick, twisted rolls in a white baking dish with one roll partially pulled apart, revealing soft, fluffy, and light inside layers. Each roll is swirled with a green pistachio paste layer beneath a creamy, smooth white icing spread on top, which drips slightly over the sides. The rolls are topped with a generous sprinkle of chopped pistachio nuts, adding a rough texture and greenish-brown color contrast. The dish sits on a white marbled surface, and the close-up angle highlights the moist texture of the rolls and the glossy sheen of the icing and nuts. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup warm milk
2 ¼ teaspoons instant or active dry yeast
1 large egg
4 tablespoons softened butter
¼ cup granulated sugar
3 ½ cups all-purpose or bread flour
1 teaspoon salt
½ cup pistachio butter or pistachio cream (for filling)
¼ cup brown sugar
1 tablespoon ground cinnamon
¼ cup chopped pistachios (optional, for crunch)
4 ounces cream cheese
1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons heavy cream
2 tablespoons pistachio butter (for icing)

Instructions

Step 1: Warm the milk until just lukewarm. Mix it with the yeast and let it sit for a few minutes until foamy. Add the egg and softened butter. In a separate bowl, combine flour, sugar, and salt, then gradually add to the wet ingredients. Mix until a sticky dough forms. Knead just until smooth and elastic.
Step 2: Place the dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let it rise in a warm spot for about an hour, or until doubled in size.
Step 3: While the dough rises, mix the pistachio butter with brown sugar and cinnamon. Stir in chopped pistachios if using.
Step 4: Once the dough has doubled, roll it out into a rectangle on a floured surface. Spread the pistachio filling evenly over the dough, then roll tightly into a log. Slice into 4 to 6 rolls depending on size preference.
Step 5: Arrange the rolls in a greased baking dish or pan. Cover and let rise again for 30–45 minutes, until puffy and touching.
Step 6: Preheat the oven to 350°F (175°C). Bake the rolls for 23–30 minutes, or until golden brown and fully baked through. They should feel soft but not doughy in the center.
Step 7: While the rolls bake, whip the cream cheese with powdered sugar, vanilla, heavy cream, and pistachio butter until smooth and creamy.
Step 8: Spread the icing over the warm rolls so it melts into all the layers. Garnish with extra chopped pistachios if desired. Serve warm and enjoy!

Tips & Variations

For a nuttier flavor, toast the chopped pistachios lightly before adding to the filling or as a garnish.
If pistachio butter is unavailable, you can blend shelled pistachios with a little oil and sugar to make a quick substitute.
Use bread flour instead of all-purpose for a chewier, more substantial roll texture.
To make ahead, complete the shaping step, then refrigerate the rolls overnight. Bake fresh the next morning, allowing extra time for the second rise if needed.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. Reheat in the microwave or oven until warm before serving, and add fresh icing if desired.

How to Serve

The image shows four soft, thick cinnamon rolls in a white baking dish on a white marbled surface. Each roll has a visible light golden-brown base with a fluffy, white dough inside. On top, there is a creamy white frosting applied in a swirl, slightly melting and mixing with a greenish-brown pistachio spread beneath it. The rolls are sprinkled with crushed pistachios, adding texture and a mix of green and brown colors on the top. One roll is partially pulled out, showing the thick dough layers inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of pistachio butter in the filling?

Yes, you can substitute with softened regular butter mixed with cinnamon and sugar, but it will lack the distinctive pistachio flavor that makes this recipe special.

How do I know when the rolls are fully baked?

They should be golden brown on top and spring back slightly when pressed. The center should feel soft but not doughy. If unsure, insert a toothpick into the center of a roll; it should come out clean or with just a few moist crumbs.