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Pistachio Cream Cinnamon Rolls Recipe

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4.9 from 123 reviews

Delight in these soft, fluffy Cinnamon Rolls filled with a rich pistachio cream and brown sugar cinnamon filling, topped with a luscious pistachio cream cheese icing. Perfect for a breakfast treat or dessert, these rolls combine classic cinnamon flavors with the nutty sweetness of pistachios for a unique twist on a beloved baked good.

Ingredients

Scale

For the Dough:

  • 1 cup warm milk (lukewarm)
  • 2 1/4 tsp instant or active dry yeast (1 packet)
  • 1 large egg
  • 1/4 cup softened butter
  • 1/4 cup granulated sugar
  • 3 to 3 1/2 cups all-purpose or bread flour
  • 1/2 tsp salt

For the Filling:

  • 1/2 cup pistachio butter or pistachio cream
  • 1/2 cup brown sugar
  • 2 tsp ground cinnamon
  • 1/4 cup chopped pistachios (optional, for crunch)

For the Icing:

  • 4 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 2 tbsp heavy cream
  • 2 tbsp pistachio butter

Instructions

  1. Make the Dough: Warm the milk until just lukewarm. Mix it with the yeast and let it sit for about 5 minutes until foamy. Add the egg and softened butter to the mixture. In a separate large bowl, combine flour, sugar, and salt. Gradually add the dry ingredients into the wet mixture, stirring until a sticky dough forms. Knead the dough on a floured surface just until smooth and elastic, about 5–7 minutes.
  2. First Rise: Place the dough in a lightly oiled bowl, turning to coat all sides. Cover with a clean towel or plastic wrap and let it rise in a warm, draft-free area for about 1 hour, or until the dough has doubled in size.
  3. Prepare the Filling: While the dough rises, mix together the pistachio butter, brown sugar, and ground cinnamon in a small bowl. If desired, incorporate chopped pistachios to add texture and crunch.
  4. Shape the Rolls: Once the dough has doubled, punch it down gently and roll it out on a floured surface into a rectangle approximately 12×16 inches. Spread the pistachio filling evenly over the dough, leaving a small border around the edges. Tightly roll the dough from the long side into a log shape. Slice the log into 4 to 6 equal rolls, depending on size preference.
  5. Second Rise: Arrange the sliced rolls in a greased baking dish or pan, placing them close enough so they will touch as they rise. Cover with a towel or plastic wrap and let rise again for 30–45 minutes, until the rolls are puffy and touching.
  6. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 23 to 30 minutes, or until they are golden brown on top and fully cooked through. The rolls should feel soft but not doughy in the center when done.
  7. Make the Pistachio Cream Cheese Icing: While the rolls are baking, beat the softened cream cheese with powdered sugar, vanilla extract, heavy cream, and pistachio butter until smooth, creamy, and well combined.
  8. Ice & Serve: Spread the pistachio cream cheese icing evenly over the warm rolls. Garnish with extra chopped pistachios if desired. Serve immediately while warm and enjoy the melty, nutty sweetness.

Notes

  • Use warm (not hot) milk to activate yeast without killing it.
  • Kneading time is minimal to maintain a soft dough.
  • For a vegan version, substitute dairy and egg with vegan alternatives.
  • If pistachio butter is unavailable, use a finely ground pistachio paste or Nutella for a different twist.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate and reheat gently.
  • Adding chopped pistachios to the filling provides a delightful crunchy texture.

Keywords: Cinnamon rolls, pistachio cinnamon rolls, cream cheese icing, breakfast pastries, nutty cinnamon rolls, pistachio butter recipe

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