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–+ servings
Top of pistachio cinnamon rolls in a pan.

Pistachio Cinnamon Rolls

These pistachio cream cinnamon rolls are filled with rich pistachio cream, topped with a pistachio frosting, extra cream drizzle, and toasted pistachios.
5 from 3 votes
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Prep Time 30 minutes
Cook Time 25 minutes
rise time 2 hours
Total Time 2 hours 55 minutes
Course Breakfast, Dessert
Cuisine American, Italian
Servings 12 rolls
Calories 572 kcal

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
  • 4 oz Cream cheese
  • 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 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. Using the dough hook, start mixing on low speed until the dough comes together.
  • Increase to medium speed and knead for 8–10 minutes, or until the dough is soft, smooth, and slightly elastic.
  • Cover the bowl with plastic wrap or a clean towel and let the dough rise in a warm spot for 1–2 hours, or until it doubles (or even triples) in size.
  • Once the dough has doubled in size, 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 dough. Starting from the long side, roll the dough tightly into a log.
  • Cut into even rolls (about 12 rolls), using a sharp knife or unflavored dental floss for clean slices. Place the rolls into a greased or parchment-lined 9×13-inch pan, leaving space between them.
  • Cover the pan loosely with plastic wrap or a clean towel and let the rolls rise for 30–45 minutes, or until doubled in size and puffy. Meanwhile, preheat your oven to 180°C (350°F).
  • Bake the rolls for 20–25 minutes, or until lightly golden on top and cooked through. Avoid overbaking to keep them soft and gooey.
  • While the rolls cool slightly, make the pistachio cream cheese frosting: In a medium bowl, beat the room-temperature butter and cream cheese until smooth and creamy.
  • Add the vanilla extract, salt, powdered sugar, and pistachio cream.
  • Spread the warm rolls generously with the pistachio cream cheese frosting. Drizzle each roll with extra pistachio cream and make swirls using an offset spatula.
  • Finish with a sprinkle of chopped toasted pistachios for extra crunch and flavor. Serve warm and enjoy!

Notes

  • Use room-temperature ingredients. Soft butter, warm milk, and room-temperature eggs help the dough come together smoothly and rise evenly.
  • Measure flour correctly. Too much flour leads to dense rolls. Spoon and level the flour, or use a kitchen scale for the most accurate results.
  • Warm the milk to the right temperature. Around 110°F (43°C) is perfect. Too hot will kill the yeast; too cold will slow the rise.
  • Knead until smooth and elastic. A well-kneaded dough will feel soft, stretchy, and slightly tacky, giving you fluffy rolls after baking.
  • Check that your yeast is active. If you’re unsure about your yeast, test it by mixing 1 teaspoon of yeast with ¼ cup of warm water and a pinch of sugar. If it gets bubbly after 10 minutes, it’s good to go.
  • Let the dough rise in a warm, draft-free place. A slightly warm oven (turned off) or a sunny spot works great for consistent rising.
  • Don’t roll the dough too thin. Aim for about ¼ inch thickness so the rolls stay soft and tall instead of tight and dry.
  • Use room-temperature filling. Soft butter and spreadable pistachio cream blend more evenly and won’t tear the dough when spreading.
  • Cut the rolls with floss. Unflavored dental floss creates clean slices without squishing the dough.
  • Roll the dough evenly and snug. Roll it up tightly but gently so the cinnamon swirl stays inside and the rolls bake evenly. Pinch the edge to seal the log before slicing.
  • Don’t overbake. Remove the rolls when lightly golden. Overbaking will dry them out instead of keeping them soft and gooey.
  • Avoid underbaking. Check the rolls/cookies a few minutes before the timer ends. They should be lightly golden on top and set around the edges. If the center still looks raw or doughy, give them 2–3 more minutes.
  • Frost while warm. Spreading the cream cheese frosting on warm rolls helps it melt slightly into the layers, making them extra indulgent, before adding your pistachio cream drizzle and chopped pistachios.
  • Top with pistachios for texture. Toasted chopped pistachios add crunch and extra nutty flavor, making the rolls feel bakery-style.

Nutrition

Calories: 572kcalCarbohydrates: 71gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 60mgSodium: 354mgPotassium: 151mgFiber: 2gSugar: 8gVitamin A: 456IUVitamin C: 0.1mgCalcium: 58mgIron: 1mg
Keyword pistachio cinnamon rolls
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