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Small Batch Pistachio Cream Cinnamon Rolls Recipe

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4.6 from 91 reviews

These Small Batch Pistachio Cream Cinnamon Rolls are tender, fluffy, and packed with a rich pistachio and cinnamon filling. Topped with a luscious pistachio cream cheese icing, these rolls offer a delightful twist on the classic cinnamon roll, perfect for a cozy breakfast or sweet treat.

Ingredients

Scale

Dough

  • 1/2 cup warm milk (lukewarm to the touch)
  • 1 teaspoon instant or active dry yeast
  • 1 large egg
  • 2 tablespoons softened butter
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose or bread flour (plus extra for dusting)

Filling

  • 1/3 cup pistachio butter or pistachio cream
  • 1/4 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup chopped pistachios (optional, for crunch)

Icing

  • 4 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons heavy cream
  • 2 tablespoons pistachio butter
  • Chopped pistachios for garnish (optional)

Instructions

  1. Make the Dough: Warm the milk until just lukewarm, then stir in yeast and let it sit until foamy, about 5 minutes. Add the egg and softened butter. In a separate bowl, whisk together flour, sugar, and salt. Gradually mix the dry ingredients into the wet, stirring until a sticky dough forms. Knead gently on a floured surface until smooth and elastic, about 6-8 minutes.
  2. First Rise: Place the dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
  3. Prepare the Filling: While the dough rises, combine pistachio butter with brown sugar and ground cinnamon. Stir in chopped pistachios if using.
  4. Shape the Rolls: Once doubled, roll the dough out into a rectangle approximately 9×12 inches on a floured surface. Spread the pistachio filling evenly over the dough, then roll tightly into a log. Slice into 4 to 6 rolls, depending on desired size.
  5. Second Rise: Place the rolls into a greased baking dish or pan, leaving a little space between them. Cover and let rise again for 30-45 minutes until puffy and touching.
  6. Bake: Preheat oven to 350°F (175°C). Bake the rolls for 23-30 minutes, until golden brown on top and cooked through but still soft inside.
  7. Make the Pistachio Cream Cheese Icing: While the rolls bake, beat together cream cheese, powdered sugar, vanilla, heavy cream, and pistachio butter until smooth and creamy.
  8. Ice & Serve: Spread the warm rolls generously with the pistachio cream cheese icing so it melts into all the layers. Garnish with extra chopped pistachios if desired. Serve warm and enjoy!

Notes

  • Use bread flour for a chewier texture or all-purpose flour for a softer roll.
  • Warm the milk to about 100°F (lukewarm) to activate the yeast properly but avoid killing it.
  • Adjust the amount of powdered sugar in the icing to your sweetness preference.
  • For extra pistachio flavor, use homemade or high-quality pistachio butter.
  • These rolls are best enjoyed fresh but can be stored in an airtight container for 2 days and reheated gently before serving.

Keywords: pistachio cinnamon rolls, pistachio cream, cinnamon rolls, breakfast rolls, sweet rolls, cream cheese icing, nutty rolls

Find it online: https://victoriablair.com/small-batch-pistachio-cream-cinnamon-rolls-recipe/