Introduction

These Small Batch Pistachio Cream Cinnamon Rolls are a delightful twist on a classic favorite. Soft, fluffy rolls filled with a sweet pistachio cinnamon mixture and topped with a creamy pistachio cream cheese icing make for a perfect treat any time of day.

The image shows four cinnamon rolls arranged closely in a white baking dish on a white marbled surface. Each roll has multiple layers of soft, fluffy dough stretched around a greenish pistachio filling. On top, thick white cream cheese icing is spread unevenly and generously, slightly melting into the warm rolls. The icing is sprinkled all over with crushed pistachio nuts, adding a coarse texture and greenish-brown color contrast to the swirl. One roll has a small piece taken out, revealing the soft, airy inside layers under the fillings and icing. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup warm milk
1 teaspoon instant or active dry yeast
1 large egg
3 tablespoons softened butter
1 cup all-purpose or bread flour
2 tablespoons granulated sugar
¼ teaspoon salt
⅓ cup pistachio butter or pistachio cream (for filling)
2 tablespoons brown sugar (for filling)
1 teaspoon ground cinnamon (for filling)
2 tablespoons chopped pistachios (optional, for crunch)
4 ounces cream cheese, softened (for icing)
½ cup powdered sugar (for icing)
1 teaspoon vanilla extract (for icing)
2 tablespoons heavy cream (for icing)
1 tablespoon pistachio butter (for icing)

Instructions

Step 1: Warm the milk until just lukewarm. Stir in the yeast and let it sit for a few minutes until it becomes foamy.
Step 2: Add the egg and softened butter to the yeast mixture. In a separate bowl, mix the flour, sugar, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a sticky dough forms.
Step 3: Knead the dough lightly on a floured surface until smooth and elastic, about 5-7 minutes.
Step 4: 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 1 hour, or until doubled in size.
Step 5: While the dough rises, combine pistachio butter, brown sugar, and cinnamon in a small bowl. Stir in chopped pistachios if using.
Step 6: Once risen, roll the dough out on a floured surface into a rectangle about 10×12 inches. Spread the pistachio filling evenly over the dough.
Step 7: Roll the dough tightly into a log. Slice into 4 to 6 even rolls depending on your preferred size.
Step 8: Arrange the rolls in a greased baking dish, leaving a little space between them. Cover and let rise again for 30–45 minutes until puffy and touching each other.
Step 9: Preheat the oven to 350°F (175°C). Bake the rolls for 23–30 minutes until they are golden brown and cooked through but still soft in the center.
Step 10: While baking, beat together cream cheese, powdered sugar, vanilla extract, heavy cream, and pistachio butter until smooth and creamy.
Step 11: Spread the pistachio cream cheese icing over the warm rolls. Garnish with extra chopped pistachios if desired. Serve warm and enjoy!

Tips & Variations

For a nuttier texture, lightly toast the chopped pistachios before adding them to the filling or as a garnish.
Substitute almond butter if you don’t have pistachio butter, but the flavor will be different.
If dough feels too sticky, add a tablespoon of flour at a time while kneading.
Use bread flour for a chewier texture or all-purpose flour for a softer roll.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm individual rolls in the microwave for 20-30 seconds or in a preheated oven at 300°F (150°C) for 10 minutes for a fresh-baked feel.

How to Serve

A close-up of four thick cinnamon rolls in a white baking dish, each roll showing clear layers of soft, fluffy dough with a golden brown base. The rolls are covered in a thick, creamy white icing that slightly drips down the sides, and a generous sprinkle of crushed pistachios adds a green and brown crunchy texture on top. One roll has a piece missing, revealing the soft and airy inside dough layered with a green pistachio spread. The background features a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough the night before?

Yes, you can prepare the dough, cover it tightly, and refrigerate it overnight. Let it come to room temperature and complete the rising steps before shaping and baking.

What if I don’t have pistachio butter?

If you don’t have pistachio butter, you can substitute with almond or cashew butter. You can also make your own by grinding shelled pistachios with a little oil until smooth.