We’ve taken Cinnamon Rolls to a whole other level. These Pistachio Cinnamon Rolls are warm fluffy spirals of dough that are wrapped around a nutty pistachio cream that is combined with warm cinnamon, sweet brown sugar and chopped pistachios then baked to perfection and topped with a vanilla glaze, a drizzle of pistachio cream and more chopped pistachios, for a little extra crunch. Just the right balance of flavors and textures making for the perfect indulgence.
There is just something about the smell of cinnamon rolls baking in the oven. You know, the warm cinnamon combined with that caramelized scent of brown sugar. It’s enough to make your mouth water. But add some pistachio cream and chopped pistachios to the mix and you will have created a sweet and nutty unforgettable treat, making you never wanting plain cinnamon rolls again.
Why You Will love These Pistachio Cinnamon Rolls
- Unique Flavor: Not your ordinary cinnamon roll. The addition of that sweet pistachio cream adds a bit of nuttiness which elevates these cinnamon rolls.
- Texture: Soft pillowy spirals with creamy pistachio butter and crunchy pistachios.
- Ease: Delicious and easy to make, you can’t get any better.
Tips For Making These Rolls
- The easiest way to slice the dough into sections is by using unscented dental floss. It allows you to make a clean precise cut without squashing the shape of the dough
- Make sure your yeast is fresh and not expired. Fresh yeast will give you the best rise.
- You will want to use room temperature ingredients so that everything blends together smoothly.
Other Pistachio Recipes
Chocolate Covered Pistachio Cups
What You Will Need To Make These Cinnamon Rolls
Equipment:
- Mixing Bowls: Having mixing bowls in a variety of sizes helps in the preparation of your recipes. I prefer using glass mixing bowls due to the fact that glass does not react with acidic ingredients which could change the flavor of your recipes
- Rolling Pin: I like to use a French Rolling pin for rolling out my doughs. I find it gives me more control allowing for a more even thickness.
- Casserole Dish: To bake these cinnamon rolls I like to use a 11” x 7” casserole dish.
Ingredients:
- Milk: full fat or less fat.
- Yeast: I like to use Active Dry Yeast.
- Sugar: This recipe calls for three kinds of sugar, Granulated Sugar, Brown Sugar and Powdered Sugar for added sweetness and texture.
- Egg: For added fat and protein which will result in a more tender roll.
- Butter: You will want to use unsalted butter that is melted and slightly cooled.
- Flour: A good All Purpose Flour is perfect for this recipe.
- Salt: To enhance the flavor.
- Pistachio Cream: The star of the show. This is what makes these cinnamon rolls so special.
- Ground Cinnamon: Gives it the warmth that you expect from a cinnamon roll.
- Pistachios: You want dry roasted and unsalted pistachios.
- Vanilla Extract: I always opt for a Pure Vanilla Extract due to its intense vanilla flavor.
Pistachio Cinnamon Rolls
Course: DessertDifficulty: Easy8
servings1
hour25
minutesWarm and fluffy spirals of dough that are wrapped around a nutty pistachio cream that is combined with warm cinnamon, brown sugar and chopped pistachios, then baked to perfection to create a delicious indulgence.
Ingredients
- For The Dough
3/4 Cup warm milk
2 1/4 Teaspoons Active Dry Yeast
1/4 Cup Granulated Sugar
1 Egg at room temperature
1/4 Cup unsalted butter melted
2 3/4 Cup All Purpose Flour
1/2 Teaspoon Salt
- For The Filling
1/2 Cup Pistachio Butter + more for topping
1/4 Cup Dark Brown Sugar
1 Tablespoon Ground Cinnamon
1/3 Cup Chopped Pistachios + more for topping.
- For The Topping
1 Cup Powdered Sugar
3 – 4 Tablespoons milk
1/2 Teaspoon Pure Vanilla Extract
Directions
- Place milk and yeast in the bowl of a stand mixer fitted with a dough hook and let sit without mixing until foamy. Add sugar, egg and melted butter and stir to combine. Add flour and salt then place mixer on medium speed for 10 minutes. Remove dough from mixing bowl and place in a large slightly greased bowl. Cover with a clean kitchen towel and let sit in a warm area for 1 hour or until doubled in size.
- Meanwhile in a small mixing bowl, mix the pistachio butter, brown sugar and cinnamon together until combined. Set to the side.
- Coat a 11” x 7” casserole dish with baking spray and set to the side. Roll out dough on a lightly floured surface to a 10” x 15” rectangle. Spread filling on top to the very edge of the dough and sprinkle with chopped pistachios. Starting on the long side, tightly roll into a log. Using thin string ( unflavored dental floss works great ) cut the log into eight equal slices by wrapping the string around the log, crossing it over the top then pulling it through the dough. Place the slices cut side down in the casserole dish. Once again cover with a clean kitchen towel and place in a warm location for 40 minutes to rise.
- Preheat oven to 350º. Uncover the cinnamon rolls and place them in the preheated oven to bake for 25 minutes or until golden in color. Remove from oven and allow to cool slightly.
- In a small bowl, whisk the powdered sugar, milk and vanilla together until smooth. Spread the glaze over the tops of the slightly cooled cinnamon rolls. Drizzle some pistachio butter on top then sprinkle with Chopped pistachios.
- Enjoy.
