These homemade pistachio cream cinnamon rolls are filled with rich pistachio cream, topped with a pistachio cream cheese frosting, an extra cream drizzle, and toasted pistachios.
Since these are completely cinnamon-free, they are a fantastic choice for anyone looking for a unique, nut-forward sweet treat!
For more cinnamon roll flavors, check out my Biscoff cinnamon rolls, chocolate cinnamon rolls, and strawberry cinnamon rolls.
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Why this recipe works
- Bakery-Style Softness: The enriched dough bakes up incredibly fluffy, tender, and pillowy with a perfectly gooey center.
- Intense Pistachio Flavor: Uses pistachio cream inside the filling, whipped into the frosting, and drizzled on top for maximum nutty flavor.
- Textural Contrast: The silky cream cheese frosting pairs beautifully with the crunch of chopped, toasted pistachios.
- 100% Cinnamon-Free: A perfect alternative for anyone with cinnamon allergies or those wanting a unique twist on a classic roll.
Ingredients
Full measurements and printable steps are in the recipe card below.
For the dough
Bread Flour: Provides gluten structure for a tall, chewy, bakery-style roll. (You can swap 1:1 for all-purpose flour for a softer texture).
Whole Milk: Whole milk gives the dough its soft texture. Warm it to around 105°F to 115°F so it activates the yeast without killing it.
Instant Yeast: Mixes straight into the dry ingredients. Active dry yeast also works, but bloom it in warm milk for 5 minutes first.
Unsalted Butter: Melted and cooled slightly before mixing into the dough.
Granulated Sugar: Standard white sugar feeds the yeast and lightly sweetens the dough.
Vanilla Extract: Adds flavor depth to the enriched dough.
Large Eggs: 2 large eggs add richness, structure, and moisture to the enriched dough.
Kosher Salt: Balances the sweetness. If using fine table salt, use half the amount.
For the Filling & Topping
Pistachio Cream: A sweet Italian spread used for both the filling and top drizzle. (Use sweet pistachio spread, not savory pistachio butter or paste) I bought mine in Sicily!
Toasted Pistachios: Finely chopped for top crunch and color.
For the Cream Cheese Frosting
Full-Fat Block Cream Cheese: Softened to room temperature for a thick, creamy base.
Unsalted Butter: Softened to room temperature.
Powdered Sugar: Sifted to thicken and sweeten the icing smoothly.
Pistachio Cream: Reserved from the filling for flavor and natural color.
Vanilla Extract & Salt: Enhance the frosting flavor.
Step-by-Step Instructions
Make and Knead the Dough
1. In the bowl of a stand mixer, combine bread flour, instant yeast, and granulated sugar. Stir to blend, then add the salt and mix again.
2. Add the eggs, warm milk (110°F/43°C), vanilla extract, and melted (cooled) butter.
3. Attach the dough hook and mix on low speed until the dough comes together. Increase speed to medium and knead for 8 to 10 minutes until soft, smooth, and elastic.
4. Cover the bowl with plastic wrap or a clean towel. Let it rise in a warm spot for 1 to 2 hours (until doubled in size).
Fill and Roll
1. Gently punch down the risen dough and turn it out onto a lightly floured surface. Roll into a large rectangle about ¼-inch thick.
2. Spread the pistachio cream evenly over the surface from edge to edge. Starting from the long side, roll the dough tightly into a uniform log.
Slice and Proof
1. Slide unflavored dental floss under the log, cross the ends over top, and pull tight to slice into 12 equal rolls.
2. Arrange rolls in a greased or parchment-lined 9x13-inch baking pan. Cover loosely and let rise for 30 to 45 minutes until puffy. Meanwhile, preheat oven to 350°F (180°C).
Bake and Frost
1. Bake at 350°F (180°C) for 20 to 25 minutes until the tops are lightly golden. Do not overbake.
2. While cooling slightly, beat softened butter and cream cheese until smooth. Mix in vanilla, salt, powdered sugar, and pistachio cream until creamy.
3. Spread frosting generously over warm rolls so it softens into the swirls. Drizzle with extra warm pistachio cream and sprinkle with toasted pistachios.
Expert Tips
- Check Milk Temp: Warm milk to 110°F (43°C). Liquid over 120°F kills yeast, while cold milk delays rising times.
- Slice with Floss: Slicing with a chef's knife squashes dough layers. Unflavored dental floss cuts clean rounds cleanly without squashing.
- Don't Overbake: Remove rolls the moment tops turn light golden. Overbaking dries out the center spirals.
- Frost While Warm: Spread frosting while rolls are warm so it seeps deep into the center layers before adding the final drizzle.
FAQS
Yes. Assemble and slice the rolls in the pan, cover tightly, and refrigerate for up to 12 hours. Let them sit at room temperature for 45 to 60 minutes to proof before baking as directed.
Yes. Mix ingredients in a large bowl with a wooden spoon until a dough forms, then knead by hand on a floured surface for 10 to 12 minutes until smooth and elastic.
Look for sweet pistachio spread in the baking aisle, near chocolate spreads, or in Italian specialty markets. Do not substitute savory pistachio paste or pure pistachio butter.
Storage & Reheating
Room Temperature: Store unfrosted rolls in an airtight container for up to 3 days.
Refrigerator: Store frosted rolls covered in the fridge for up to 5 days.
Reheating: Microwave an individual roll for 10 to 15 seconds to restore its soft, gooey texture.
Freezing
Unbaked Rolls: Freeze assembled rolls in the pan for up to 2 months. Thaw overnight in the fridge, let proof at room temperature until puffy, then bake as directed.
Baked Rolls: Cool completely and freeze (frosted or unfrosted) in a freezer-safe container for up to 2 months. Reheat in the microwave for 20 to 30 seconds.
Substitutions & Variations
Raspberry Twist: Spread a thin layer of seedless raspberry jam under the pistachio cream.
Dairy-Free: Swap whole milk for oat milk, and use plant-based stick butter and block vegan cream cheese.
Add Cinnamon: Sprinkle 1 teaspoon ground cinnamon over the dough before spreading the pistachio cream.
Chocolate Chip: Scatter ½ cup mini chocolate chips over the filling before rolling.
Equipment
- Stand mixer with dough hook
- 9x13-inch baking pan
- Digital kitchen scale
- Rolling pin
- Unflavored dental floss
- Offset spatula
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📖 Recipe
Soft and Fluffy Pistachio Cinnamon Rolls
Ingredients
For the dough
- 5 ½ cups Bread flour
- 1 tablespoon Instant yeast
- ⅓ cup Granulated sugar
- 1 teaspoon Salt
- 1 teaspoon Vanilla extract
- 1 ¼ cups Milk
- 2 Eggs
- ¼ cup Butter melted and cooled
For the filling
- ⅓ cup Pistachio cream
For the pistachio cream cheese frosting
- ¼ cup Butter unsalted, room temperature
- 4 oz Cream cheese full fat, room temperature
- 1 teaspoon Vanilla extract
- ¼ teaspoon Salt
- 2 cups Powdered sugar
- 2 tablespoon Pistachio cream
Assembly
- 12 teaspoon Pistachio cream
- ¼ cup Pistachios toasted, and chopped
Instructions
Make and Knead the Dough
- In the bowl of a stand mixer, combine bread flour, instant yeast, and granulated sugar. Stir to blend, then add the salt and mix again.
- Add the eggs, warm milk (110°F/43°C), vanilla extract, and melted (cooled) butter.
- Attach the dough hook and mix on low speed until the dough comes together. Increase speed to medium and knead for 8 to 10 minutes until soft, smooth, and elastic.
- Cover the bowl with plastic wrap or a clean towel. Let it rise in a warm spot for 1 to 2 hours (until doubled in size).
Fill and Roll
- Gently punch down the risen dough and turn it out onto a lightly floured surface. Roll into a large rectangle about ¼-inch thick.
- Spread the pistachio cream evenly over the surface from edge to edge. Starting from the long side, roll the dough tightly into a uniform log.
Slice and Proof
- Slide unflavored dental floss under the log, cross the ends over top, and pull tight to slice into 12 equal rolls.
- Arrange rolls in a greased or parchment-lined 9x13-inch baking pan. Cover loosely and let rise for 30 to 45 minutes until puffy. Meanwhile, preheat oven to 350°F (180°C).
Bake and Frost
- Bake at 350°F (180°C) for 20 to 25 minutes until the tops are lightly golden. Do not overbake.
- While cooling slightly, beat softened butter and cream cheese until smooth. Mix in vanilla, salt, powdered sugar, and pistachio cream until creamy.
- Spread frosting generously over warm rolls so it softens into the swirls. Drizzle with extra warm pistachio cream and sprinkle with toasted pistachios.
Notes
- Pistachio Cream vs. Pistachio Butter: Use sweet Italian pistachio cream (spreadable consistency similar to Nutella). Do not substitute pure pistachio butter or paste, as they are unsweetened and lack the fat structure needed for the filling.
- Flour Measurement: Weigh bread flour using a digital scale for best results. If using measuring cups, spoon the flour into the cup and level it off. Scooping directly packs down extra flour, resulting in dense rolls.
- Spreading the Filling: If your pistachio cream is firm or cold, warm it in the microwave for 5 to 10 seconds until smooth. Cold spread can tear the soft dough rectangle as you spread it.
- Milk Temperature: Keep the milk at 110°F (43°C). Temperatures above 120°F will kill the yeast, while liquid below 100°F will significantly stall rise times.
- Cream Cheese Selection: Use full-fat brick cream cheese only. Avoid tub cream cheese spreads, which contain extra water that thins out the frosting.
- Clean Cutting Technique: Slide unflavored dental floss under the rolled log, cross the ends over the top, and pull tight to slice cleanly without squashing the spirals.
Noa says
Sooooo good!
Charlotte says
Great recipe my made it for my fiancé and he loved it!
Rachael says
It turned out amazing! Will make for Christmas morning