Soft and Fluffy Pistachio Cinnamon Rolls
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.
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.
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
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