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
- 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.
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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