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Perfect Pistachio Cream Cinnamon Rolls: Easy Homemade Recipe

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Soft, pillowy cinnamon rolls filled with a rich pistachio cream and topped with tangy cream cheese frosting and crushed pistachios. A bakery-worthy treat that’s surprisingly simple to make.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • 2 ¼ teaspoons (1 packet) active dry yeast
  • ½ teaspoon salt
  • ½ cup (120ml) whole milk, warmed to 110°F
  • ¼ cup (60ml) water, warm
  • ¼ cup (55g) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • ½ cup (120g) pistachio paste
  • ¼ cup (55g) unsalted butter, softened
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 4 oz (113g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • 1–2 tablespoons milk
  • ¼ cup (30g) shelled pistachios, roughly chopped

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (110°F), warm water, and 1 tablespoon of the granulated sugar. Sprinkle yeast on top and let sit for 5-7 minutes until frothy.
  2. Make the dough: In a stand mixer bowl, whisk together flour, remaining sugar, and salt. Add melted butter, egg, and yeast mixture. Mix on low speed until a shaggy dough forms, then knead on medium speed for 5-7 minutes until smooth and elastic.
  3. First rise: Shape dough into a ball and place in a lightly greased bowl. Cover and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
  4. Make the pistachio cream filling: In a medium bowl, beat together softened butter and pistachio paste until smooth. Add sugar, cinnamon, and salt, and mix until well combined.
  5. Assemble the rolls: Punch down the dough and roll into a 12×16-inch rectangle. Spread filling evenly, leaving a ½-inch border on one long edge. Roll tightly into a log and cut into 12 equal rolls. Place cut-side up in a greased 9×13-inch baking dish.
  6. Second rise: Cover and let rise for 30-45 minutes until puffy and touching each other.
  7. Bake: Preheat oven to 350°F (175°C). Bake for 22-25 minutes until golden brown and filling is bubbly. Cool in dish for 10 minutes.
  8. Make frosting and serve: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, beat until creamy. Add milk to reach desired consistency. Spread over warm rolls, sprinkle with chopped pistachios, and serve immediately.

Notes

For best results, use room temperature ingredients. Don’t overheat liquid for yeast (max 115°F). Use unflavored dental floss to cut rolls cleanly. Toast pistachios for extra flavor. Rolls can be made ahead and refrigerated overnight after assembly.

Nutrition

Keywords: pistachio cinnamon rolls, pistachio cream, homemade cinnamon rolls, breakfast pastry, holiday brunch

Find it online: https://chloeplate.com/perfect-pistachio-cream-cinnamon-rolls-easy-homemade-recipe/