These homemade pistachio cream cinnamon rolls are filled with rich pistachio cream, topped with 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, strawberry cinnamon rolls, and apple cinnamon rolls with apple pie filling.
Jump to:
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: This recipe uses pistachio cream inside the filling, whipped into the frosting, and drizzled on top for maximum nutty flavor.
- Textural Contrast: The silky, melted cream cheese frosting pairs beautifully with the crunch of chopped, toasted pistachios on top.
- 100% Cinnamon-Free: A perfect alternative dessert for anyone with cinnamon allergies or those wanting a unique twist on a classic roll.
Pistachio Roll Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Bread Flour: Provides the necessary gluten structure for a tall, chewy, bakery-style roll.
Instant Yeast: Allows for a faster rise time without needing to proof the yeast beforehand.
Granulated Sugar: Sweetens the dough and feeds the yeast to help it rise.
Fine Sea Salt: Balances the sweetness and enhances the flavors in the dough.
Whole Milk: Warm it to 110°F (43°C) to activate the yeast while keeping the dough tender.
Large Eggs: Adds richness, structure, and moisture to the enriched dough.
Unsalted Butter: Melted and cooled for the dough; softened to room temperature for the frosting.
Pistachio Cream: A rich, sweet, nutty Italian spread used for both the filling and the topping drizzle. I bought mine in Sicily, but you can find it in most baking aisles.
Cream Cheese: Full-fat block cream cheese provides the perfect tangy base for the frosting.
Powdered Sugar: Sweetens and thickens the frosting while keeping it light and fluffy.
Toasted Pistachios: Finely chopped and sprinkled on top for a beautiful color and a nutty crunch.
How to make Pistachio Cinnamon Rolls (Step-by-Step)
In the bowl of a stand mixer, combine the bread flour, instant yeast, and granulated sugar. Stir with a spoon to blend, then add the salt and mix again.
Add the eggs, warm milk, vanilla extract, and melted (but cooled) butter to the bowl.
Attach the dough hook and mix on low speed until the dough comes together.
Increase the speed to medium and knead for 8 to 10 minutes, or until the dough is soft, smooth, and slightly elastic.
Cover the bowl with plastic wrap or a clean towel. Let it rise in a warm spot for 1 to 2 hours, or until it doubles in size.
Once the dough has doubled, gently punch it down to release the air. Transfer the dough to a lightly floured surface and roll it into a large rectangle about ¼ inch thick.
Spread the pistachio cream evenly over the entire surface of the rolled dough from edge to edge. Starting from the long side, roll the dough tightly into a uniform log.
Slide a piece of unflavored dental floss under the log, cross the ends over the top, and pull tight to slice it into 12 even rolls.
Place the rolls into a greased or parchment-lined 9x13-inch baking pan, leaving a little space between them.
Cover the pan loosely and let the rolls rise for 30 to 45 minutes until puffy. Meanwhile, preheat your oven to 180°C (350°F).
Bake the rolls for 20 to 25 minutes until they are lightly golden on top. Do not overbake them or they will lose their gooey center.
While the rolls cool slightly, make the frosting: beat the softened butter and cream cheese until smooth, then mix in the vanilla, salt, powdered sugar, and pistachio cream until creamy.
Spread the warm rolls generously with the pistachio frosting so it melts slightly into the layers.
Drizzle each roll with extra melted pistachio cream and finish with a heavy sprinkle of chopped toasted pistachios.
Expert Tips
- Check Your Milk Temp: Warm your milk to around 110°F (43°C). Liquid that is too hot will kill the yeast instantly, while cold liquid will stall the rising process.
- Use Dental Floss for Slicing: Slicing the dough log with a traditional kitchen knife can squish the rolls flat. Using unflavored dental floss cuts through cleanly without flattening the layers.
- Don't Overbake: Remove the rolls from the oven the moment the tops turn a light golden brown. This keeps the center spirals incredibly soft, gooey, and moist.
- Frost While Warm: Spread the cream cheese icing on while the rolls are still warm. This allows the frosting to seep deep down into the center of the swirls before you add your final drizzles.
Troubleshooting
Dense or Dry Rolls: This is caused by adding too much extra flour during the rolling process or overbaking. Use minimal flour on your countertop and track your bake time closely.
Filling Leaking in Pan: This happens if the pistachio cream is too hot or runny when spreading. Ensure it is at a thick, spreadable room temperature so it stays inside the swirls during baking.
Dough Not Rising: The milk used was too hot, the yeast was expired, or your kitchen is too cold. Let the dough rise inside a turned-off oven with the oven light turned on for warmth.
FAQS
Yes. Mix the ingredients in a large bowl until a dough forms, then transfer to a floured surface and knead by hand for 10 to 12 minutes until smooth and elastic.
The secret is using an enriched dough, spreading on a thick filling layer, frosting while the rolls are warm, and pulling them out of the oven just as they turn golden, so they don't dry out.
Look for it in the baking aisle, near the chocolate spreads, or in the international aisle at major grocery stores, Italian markets, or online. Ensure you are buying sweet pistachio spread, not savory pistachio butter or paste.
Storing & Reheating
Room Temperature: Store unfrosted rolls in an airtight container for up to 3 days.
Refrigerator: If the rolls are already frosted, store them in an airtight container in the fridge for up to 5 days.
To Reheat: Microwave an individual roll for 10 to 15 seconds to restore its soft, gooey texture.
Freezing
Baked Rolls: Allow the baked rolls to cool completely. Freeze them (with or without frosting) in a freezer-safe container for up to 2 months. Reheat in the microwave for 20 to 30 seconds.
Unbaked Rolls: Assemble and slice the rolls, placing them in the baking pan. Cover tightly with plastic wrap and foil and freeze for up to 2 months.
Thaw overnight in the fridge, let them rise at room temperature until puffy, and bake as directed.
Substitutions
Dairy-Free Option: Replace the whole milk with oat or almond milk, and use plant-based butter and dairy-free cream cheese alternatives.
Different Nuts: Swap the pistachios 1:1 with chopped toasted almonds, walnuts, pecans, or hazelnuts for a different nutty flavor profile.
Variations
Add Cinnamon: Sprinkle 1 teaspoon ground cinnamon over the dough before adding the pistachio cream.
Chocolate Chip: Scatter ½ cup mini chocolate chips over the filling before rolling.
Raspberry Twist: Spread a thin layer of seedless raspberry jam over the pistachio cream.
White Chocolate: Sprinkle ½ cup white chocolate chips over the filling.
Equipment
- Stand Mixer: With a dough hook to knead the dough.
- 9x13 Baking Pan: Fits 12 large rolls perfectly.
- Digital Kitchen Scale: For accurate flour and liquid measurements.
- Rolling Pin: To roll the dough into a uniform rectangle.
- Unflavored Dental Floss: To slice the rolls cleanly without squishing them.
- Offset Spatula: To easily spread the filling and frosting.
Connect With Us
Review: Leave a rating and comment below if you enjoyed this recipe. Socials: Follow on Facebook, Instagram, and Pinterest. Save: Pin this recipe to Pinterest for later.
📖 Recipe
Soft and Fluffy Pistachio Cinnamon Rolls
Ingredients
- 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
- In the bowl of a stand mixer, combine the bread flour, instant yeast, and granulated sugar. Stir with a spoon to blend, then add the salt and mix again.
- Add the eggs, warm milk, vanilla extract, and melted (but cooled) butter to the bowl.
- Attach the dough hook and mix on low speed until the dough comes together.
- Increase the speed to medium and knead for 8 to 10 minutes, or until the dough is soft, smooth, and slightly elastic.
- Cover the bowl with plastic wrap or a clean towel. Let it rise in a warm spot for 1 to 2 hours, or until it doubles in size.
- Once the dough has doubled, gently punch it down to release the air. Transfer the dough to a lightly floured surface and roll it into a large rectangle about ¼ inch thick.
- Spread the pistachio cream evenly over the entire surface of the rolled dough from edge to edge. Starting from the long side, roll the dough tightly into a uniform log.
- Slide a piece of unflavored dental floss under the log, cross the ends over the top, and pull tight to slice it into 12 even rolls.
- Place the rolls into a greased or parchment-lined 9x13-inch baking pan, leaving a little space between them.
- Cover the pan loosely and let the rolls rise for 30 to 45 minutes until puffy. Meanwhile, preheat your oven to 180°C (350°F).
- Bake the rolls for 20 to 25 minutes until they are lightly golden on top. Do not overbake them or they will lose their gooey center.
- While the rolls cool slightly, make the frosting: beat the softened butter and cream cheese until smooth, then mix in the vanilla, salt, powdered sugar, and pistachio cream until creamy.
- Spread the warm rolls generously with the pistachio frosting so it melts slightly into the layers.
- Drizzle each roll with extra melted pistachio cream and finish with a heavy sprinkle of chopped toasted pistachios.
Notes
- Check Your Milk Temp: Warm your milk to around 110°F (43°C). Liquid that is too hot will kill the yeast instantly, while cold liquid will stall the rising process.
- Use Dental Floss for Slicing: Slicing the dough log with a traditional kitchen knife can squish the rolls flat. Using unflavored dental floss cuts through cleanly without flattening the layers.
- Don't Overbake: Remove the rolls from the oven the moment the tops turn a light golden brown. This keeps the center spirals incredibly soft, gooey, and moist.
- Frost While Warm: Spread the cream cheese icing while the rolls are still warm. This allows the frosting to seep deep down into the center of the swirls before you add your final drizzles.
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