Go Back

Pistachio Cinnamon Rolls

Soft, fluffy homemade cinnamon rolls with a nutty pistachio-cinnamon filling and pistachio cream cheese icing.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings: 12 rolls
Course: Breakfast, Brunch, Dessert
Cuisine: Fusion
Calories: 520

Ingredients
  

For the Dough
  • 1 cup warm whole milk about 110°F
  • 2.25 tsp active dry yeast 1 standard packet
  • 0.5 cup granulated sugar
  • 2 large eggs at room temperature
  • 0.5 cup unsalted butter melted and cooled
  • 1 tsp fine sea salt
  • 4 cups all-purpose flour plus up to 1/2 cup more as needed
For the Pistachio Cinnamon Filling
  • 0.75 cup unsalted butter softened
  • 1 cup light brown sugar packed
  • 2.5 tbsp ground cinnamon
  • 1 cup finely chopped pistachios divided (3/4 cup in filling, 1/4 cup garnish)
For the Pistachio Cream Cheese Icing
  • 4 oz cream cheese softened
  • 0.25 cup unsalted butter softened
  • 1.5 cups powdered sugar sifted
  • 0.25 cup finely ground pistachios
  • 1 tsp vanilla extract
  • 2-3 tbsp milk or cream as needed for consistency
  • 1 pinch salt

Equipment

  • Stand mixer with dough hook
  • 9x13-inch baking pan
  • Rolling Pin
  • Wire rack
  • Mixing bowls

Method
 

  1. Activate yeast: In a stand mixer bowl, combine warm milk, yeast, and a pinch of sugar. Let sit 5-10 mins until frothy.
  2. Make dough: Add remaining sugar, eggs, melted butter, and salt to yeast mix. Whisk. With dough hook on low, add 4 cups flour. Knead 5-7 mins, adding more flour if needed, until smooth and elastic.
  3. First rise: Form dough into a ball, place in greased bowl, cover. Let rise in warm place 1-1.5 hours until doubled.
  4. Prepare filling: Mix softened butter, brown sugar, and cinnamon into a paste. Finely chop 1 cup pistachios.
  5. Shape rolls: Punch down dough. Roll on floured surface to an 18x24 inch rectangle. Spread filling evenly, sprinkle with 3/4 cup chopped pistachios.
  6. Roll & cut: Tightly roll from long edge into a log. Seal seam. Trim ends, cut into 12 even rolls with serrated knife or floss.
  7. Second rise: Place rolls in buttered 9x13 pan. Cover, rise 30-45 mins until puffy. Preheat oven to 350°F (175°C).
  8. Bake: Bake 25-30 mins until golden brown. Cool in pan on rack for 15-20 mins.
  9. Make icing: Beat cream cheese and butter until smooth. Beat in powdered sugar, ground pistachios, vanilla, and salt. Add milk to reach desired consistency.
  10. Finish: Ice warm rolls. Sprinkle with remaining 1/4 cup chopped pistachios. Serve warm.

Notes

For best results, use room temperature ingredients. Dough can be made ahead and refrigerated overnight after shaping for the second rise. Bake straight from fridge, allowing extra rise time.