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Pistachio Cinnamon Rolls Recipe

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4.1 from 82 reviews

Delight in these luscious Pistachio Cinnamon Rolls featuring a soft, tender dough layered with rich pistachio cream. Topped with a silky pistachio cream cheese frosting and a sprinkle of toasted pistachios, these rolls offer a perfect balance of nutty sweetness and aromatic warmth, ideal for an indulgent breakfast or cozy dessert.

Ingredients

Dough

  • 5 1/2 cups Bread flour
  • 1 tbsp Instant yeast
  • 1/3 cup Granulated sugar
  • 1 tsp Salt
  • 1 tsp Vanilla extract
  • 1 1/4 cups Milk (warm)
  • 2 Eggs
  • 1/4 cup Butter (melted and cooled)

Filling

  • 1/3 cup Pistachio cream
  • 1/4 cup Butter

Frosting

  • 4 oz Cream cheese (room temperature)
  • 1/4 cup Butter (room temperature)
  • 1 tsp Vanilla extract
  • 1/4 tsp Salt
  • 2 cups Powdered sugar
  • 2 tbsp Pistachio cream

For Decoration

  • 12 tsp Pistachio cream (for drizzling)
  • 1/4 cup Pistachios (toasted and chopped)

Instructions

  1. Mix Dry Ingredients: In the bowl of a stand mixer, combine the bread flour, instant yeast, and granulated sugar. Stir to blend, then add the salt and mix well to distribute evenly.
  2. Add Wet Ingredients: Pour in the eggs, warm milk, vanilla extract, and cooled melted butter. Attach the dough hook and mix on low speed until the dough begins to come together.
  3. Knead Dough: Increase the mixer speed to medium and knead the dough for 8 to 10 minutes until it becomes soft, smooth, and slightly elastic, indicating proper gluten development.
  4. First Rise: Cover the dough with plastic wrap or a clean towel and set it in a warm spot. Allow it to rise for 1 to 2 hours until it has doubled or tripled in size, showing a light and airy texture.
  5. Shape Dough: Deflate the risen dough gently by punching it down. Transfer it to a lightly floured surface and roll it out into a large rectangle about 1/4 inch thick.
  6. Spread Filling: Evenly spread the pistachio cream over the entire surface of the rolled dough, ensuring full coverage for a flavorful roll.
  7. Form Rolls: Starting from the long side, tightly roll the dough into a log. Slice the log into 12 even rolls using a sharp knife or unflavored dental floss for clean cuts.
  8. Second Rise: Place the rolls spaced evenly in a greased or parchment-lined 9×13-inch baking pan. Cover loosely and let them rise for 30 to 45 minutes until doubled and puffy. Meanwhile, preheat the oven to 180°C (350°F).
  9. Bake: Bake the rolls for 20 to 25 minutes until the tops are lightly golden and the rolls are cooked through but still soft and gooey inside.
  10. Prepare Frosting: While the rolls cool slightly, beat together the room-temperature butter and cream cheese in a medium bowl until creamy and smooth. Add the vanilla extract, salt, powdered sugar, and pistachio cream and mix until fully incorporated.
  11. Frost Rolls: Generously spread the pistachio cream cheese frosting over the warm cinnamon rolls for maximum flavor absorption.
  12. Decorate: Drizzle each roll with extra pistachio cream and create swirls using an offset spatula. Finish with a sprinkle of chopped toasted pistachios for added crunch and flavor.
  13. Serve: Serve the pistachio cinnamon rolls warm to enjoy their soft texture and rich nutty taste.

Notes

  • Ensure milk is warm but not hot to avoid killing the yeast.
  • Pistachio cream can be substituted with smooth pistachio butter if unavailable.
  • Use unflavored dental floss for neatly cutting the rolls without squashing.
  • Let the rolls cool slightly before frosting to prevent melting the cream cheese topping.
  • To toast pistachios, bake them at 350°F (175°C) for 5–7 minutes until fragrant, stirring once.

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