Description
These Pistachio Cinnamon Rolls are a delightful twist on a classic breakfast treat, featuring a soft, fluffy dough filled with a fragrant cinnamon-sugar mixture, crunchy chopped pistachios, and topped with a creamy pistachio-flavored cream cheese frosting. Perfectly baked to golden perfection, they make an irresistible morning indulgence or afternoon snack.
Ingredients
Dough
- 3-1/4 cups all-purpose flour
- 1/4 cup sugar
- 1 package (1/4 ounce) quick-rise yeast
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/4 cup butter, softened
- 1 large egg, room temperature
Filling
- 1/4 cup butter, melted
- 3/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1 cup finely chopped pistachios
Cream Cheese Frosting
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup pistachio cream
- 1 cup confectioners’ sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Mix the dough: In a large bowl, whisk together 2-1/4 cups of the flour with sugar, quick-rise yeast, and salt. Heat the whole milk and softened butter in a small saucepan until warm (120°-130°F). Add the warm milk mixture to the flour mixture and beat until just moistened. Add the egg and beat until the dough is smooth. Gradually stir in the remaining flour, 1/3 cup at a time, until a soft, sticky dough forms.
- Knead the dough: Turn the dough onto a lightly floured surface and knead by hand for 6–8 minutes until smooth and elastic. Cover the dough with plastic wrap or a clean kitchen towel and let it rest for 10 minutes.
- Prepare the filling: Roll the dough out into a 15×10-inch rectangle using a rolling pin. Evenly spread the melted butter over the dough, leaving a 1/2-inch border. Mix together brown sugar and ground cinnamon in a small bowl and sprinkle over the buttered dough. Top with the finely chopped pistachios.
- Roll and cut the dough: Starting from the long side, roll the dough jelly-roll style and pinch the seams to seal. Cut the rolled dough into 12 equal slices. Arrange the slices cut side down in a greased 13×9-inch baking pan. Cover with plastic wrap or a towel and let rise in a warm place for 30 minutes. Preheat the oven to 325°F during the last 15 minutes of rising.
- Bake the rolls: Remove the cover and bake the cinnamon rolls for 30 to 35 minutes until golden brown.
- Make the pistachio cream cheese frosting: Beat together the softened cream cheese and pistachio cream in a bowl until smooth and lump-free. Add confectioners’ sugar and ground cinnamon, and continue beating the frosting until smooth.
- Frost the rolls: Spread the pistachio cream cheese frosting over the warm cinnamon rolls and serve.
Notes
- The dough should be soft and slightly sticky; avoid adding too much flour to keep the rolls tender.
- Warm the milk and butter gently; overheating can kill the yeast.
- The pistachio cream in the frosting adds a unique nutty flavor that complements the chopped pistachios in the filling.
- Ensure the rolls rise in a warm, draft-free place for best results.
- Store leftover rolls in an airtight container in the refrigerator and reheat before serving.