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Warm Pistachio Cream Cinnamon Rolls

Warm Pistachio Cream Cinnamon Rolls

Soft, gooey cinnamon rolls filled with pistachio cream, cinnamon sugar, and chopped pistachios, topped with a rich pistachio cream cheese icing for a delicious breakfast treat.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course baking, Breakfast
Cuisine American
Servings 6 people
Calories 380 kcal

Equipment

  • 1 mixing bowl
  • 1 measuring cups and spoons
  • 1 Rolling Pin
  • 1 small baking dish 20 cm round or 20 x 20 cm square
  • 1 whisk
  • 1 rubber spatula

Ingredients
  

  • 1/2 cup warm whole milk about 104°F
  • 1 1/4 teaspoons instant or active dry yeast
  • 2 tablespoons granulated sugar
  • 1 large egg room temperature
  • 2 tablespoons unsalted butter melted and slightly cooled
  • 2 cups bread flour or all-purpose flour plus extra for dusting
  • 1/2 teaspoon fine sea salt
  • 1/2 cup pistachio cream or pistachio butter
  • 1/3 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt for filling
  • 1/3 cup roasted pistachios finely chopped
  • 1/3 cup heavy cream for pouring over rolls
  • 2 ounces cream cheese softened
  • 2 tablespoons pistachio cream for icing
  • 1/2 cup powdered sugar sifted
  • 1-2 tablespoons milk to thin icing
  • Pinch of salt for icing

Instructions
 

  • In a mixing bowl, combine warm milk, 1 teaspoon sugar, and yeast. Let sit 10 minutes until foamy.
  • Whisk in remaining sugar, egg, and melted butter until smooth.
  • Add flour and salt, stirring until a shaggy dough forms; knead on floured surface 5–7 minutes until smooth and elastic.
  • Place dough in greased bowl, cover, and let rise in warm spot until doubled, about 1 hour.
  • Mix pistachio cream, brown sugar, cinnamon, vanilla, and salt until thick; stir in chopped pistachios for filling.
  • Grease small baking dish. Punch down dough and roll into 30 x 20 cm rectangle on floured surface.
  • Spread filling evenly over dough, leaving border on one long side. Roll tightly from opposite long edge into log.
  • Slice log into 6 pieces; arrange in prepared pan with space between.
  • Pour heavy cream around and between rolls. Cover and let rise 30–40 minutes until puffy while preheating oven to 350°F.
  • Bake rolls 20–25 minutes until lightly golden and centers are set.
  • Beat cream cheese and pistachio cream until smooth; add powdered sugar and salt. Thin with milk to pourable icing consistency.
  • Spread or drizzle icing over warm rolls; optionally sprinkle extra chopped pistachios and serve.

Notes

  • Warm milk helps the yeast activate without killing it.
  • Avoid extra flour during kneading for softer rolls.
  • Chill pistachio cream if too runny before spreading.
  • Prepare rolls the night before and refrigerate, then bake fresh in the morning.