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Pistachio Cinnamon Rolls

Fluffy, bakery-style yeast rolls filled with a rich pistachio-cinnamon butter and topped with a creamy pistachio glaze.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings: 12 rolls
Course: Breakfast, Dessert
Cuisine: American, French Inspired
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 4 cups all-purpose flour
  • 1 cup whole milk warm (110°F)
  • 2.25 tsp active dry yeast 1 packet
  • 0.5 cup granulated sugar
  • 0.5 cup unsalted butter melted
  • 2 eggs large, room temp
  • 1 tsp salt
Filling
  • 0.5 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 1 cup pistachios shelled, finely ground
  • 1 tbsp cinnamon
Glaze & Topping
  • 4 oz cream cheese softened
  • 0.25 cup pistachio cream or pistachio butter
  • 1 cup powdered sugar
  • 1-2 tbsp milk
  • 0.5 cup pistachios chopped roughly

Equipment

  • Stand Mixer
  • 9x13 Baking Pan
  • Food processor
  • Rolling pin

Method
 

  1. Combine warm milk and 1 tbsp sugar in a bowl. Sprinkle yeast on top and let bloom for 5-10 minutes.
  2. Mix in remaining sugar, melted butter, eggs, and salt. Gradually add flour and knead until a soft, tacky dough forms (5-7 mins).
  3. Place dough in an oiled bowl, cover, and let rise in a warm place for 1-1.5 hours until doubled.
  4. For filling, mix softened butter, brown sugar, ground pistachios, and cinnamon into a paste.
  5. Roll risen dough into a 12x18 inch rectangle. Spread filling evenly over the surface.
  6. Roll dough tightly into a log and cut into 12 even rolls. Place in a greased 9x13 pan.
  7. Cover and let rise again for 30-45 minutes while preheating oven to 350°F (175°C).
  8. Bake for 20-25 minutes until golden. Cool slightly.
  9. Whisk glaze ingredients together and spread over warm rolls. Top with chopped pistachios.

Notes

Use dental floss to cut the rolls cleanly without squishing the dough.