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Pistachio Cream Cinnamon Rolls

Shruthi
Soft homemade yeast dough creates light and fluffy cinnamon rolls.Brown sugar and cinnamon provide a warm, aromatic filling.Creamy pistachio spread adds rich nutty flavor to every spiral.A sweet cream cheese glaze complements the pistachio beautifully.Chopped pistachios provide texture and an elegant finishing touch.These bakery-style rolls are perfect for breakfast, brunch, holidays, and special occasions.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours 25 minutes
Course Breakfast, Dessert
Cuisine American, European-inspired
Servings 4
Calories 520 kcal

Ingredients
  

For the Dough

  • ¾ cup warm whole milk
  • 2¼ teaspoons active dry yeast
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 3¼ cups all-purpose flour
  • ½ teaspoon salt

For the Pistachio Cinnamon Filling

  • ½ cup unsalted butter, softened
  • ¾ cup packed light brown sugar
  • 1½ tablespoons ground cinnamon
  • ¼ teaspoon salt
  • ½ cup finely chopped pistachios

For the Cream Cheese Glaze

  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 2–3 tablespoons milk or heavy cream
  • 2 tablespoons pistachio cream

For Garnishing

  • ¼ cup chopped pistachios
  • 1 tablespoon pistachio cream, warmed slightly

Instructions
 

Activate the Yeast

  • Pour the warm milk into a large mixing bowl.
    Add the yeast and granulated sugar.
    Stir gently and allow the mixture to stand for approximately 5–10 minutes, until foamy.
    The milk should be warm but not extremely hot.

Prepare the Dough

  • Add the egg, egg yolk, melted butter, and vanilla extract to the yeast mixture.
    Whisk until combined.
    Add the flour and salt gradually.
    Stir until a soft dough forms.

Knead the Dough

  • Transfer the dough to a lightly floured surface.
    Knead for approximately 8–10 minutes, until the dough becomes smooth and elastic.
    Alternatively, use a stand mixer fitted with a dough hook and knead on low-medium speed until smooth.
    The dough should feel soft and slightly tacky but should not be excessively sticky.

First Rise

  • Place the dough in a lightly greased bowl.
    Cover with plastic wrap or a clean kitchen towel.
    Place it in a warm, draft-free location.
    Allow it to rise for approximately 60–90 minutes, or until doubled in size.

Prepare the Filling

  • While the dough rises, combine the softened butter, brown sugar, cinnamon, and salt in a bowl.
    Mix until a smooth spreadable mixture forms.
    Keep the pistachio cream in a separate bowl.

Roll Out the Dough

  • Once the dough has doubled, gently punch it down to release excess air.
    Transfer it to a lightly floured surface.
    Roll it into an approximately 15 × 20-inch rectangle.
    Try to maintain an even thickness throughout.

Add the Cinnamon Filling

  • Spread the softened cinnamon-butter mixture evenly over the dough.
    Leave a small border around the edges.
    Spread the pistachio cream over the cinnamon mixture.
    Sprinkle the chopped pistachios evenly across the surface.

Roll the Dough

  • Starting from one long side, tightly roll the dough into a log.
    Roll evenly without squeezing out the filling.
    Pinch the seam gently to seal it.

Cut the Rolls

  • Using a sharp knife or unflavored dental floss, divide the log into 12 approximately equal pieces.
    For cleaner cuts, gently mark the log before slicing.

Arrange for the Second Rise

  • Lightly grease a 9 × 13-inch baking dish.
    Arrange the rolls in the dish with a little space between them.
    Cover loosely with a clean towel.
    Allow them to rise for approximately 30–45 minutes, until noticeably puffy.

Bake the Rolls

  • Bake the cinnamon rolls for approximately 22–27 minutes.
    The tops should be lightly golden and the centers should be fully baked.
    Avoid overbaking because this can make the rolls dry.

Glaze the Warm Rolls

  • Remove the baked rolls from the oven.
    Allow them to cool for approximately 5–10 minutes.
    Spread the pistachio cream cheese glaze generously over the warm rolls.
    The slight warmth helps the frosting soften and spread beautifully across the tops.

Garnish

  • Drizzle a small amount of warmed pistachio cream over the glazed rolls.
    Sprinkle generously with chopped pistachios.
    Serve warm.

Notes

  • Milk temperature: The milk should be warm rather than hot to avoid damaging the yeast.
  • Pistachio cream: Use a smooth, spreadable pistachio cream or pistachio spread.
  • Dough consistency: The dough should be soft and slightly tacky but not excessively sticky.
  • Rising time: Rise times vary depending on room temperature.
  • Pistachios: Finely chopped pistachios distribute more evenly through the filling.
  • Cutting: Dental floss can produce clean slices without compressing the dough.
  • Baking: Watch the rolls closely toward the end to prevent overbrowning.
  • Glazing: Apply the frosting while the rolls are warm but not piping hot.
Keyword Fluffy Cinnamon Rolls, Homemade Cinnamon Rolls, Pistachio Cinnamon Rolls, Pistachio Cream Cinnamon Rolls, Pistachio Cream Recipe, Pistachio Rolls