Small Batch Pistachio Cream Cinnamon Rolls (Print Version)
# Ingredients:
→ Dough
01 -
¾ cup warm milk (about 110°F)
02 -
2½ teaspoons active dry yeast
03 -
1 egg, at room temperature
04 -
⅓ cup very soft salted butter
05 -
¼ cup granulated sugar, divided
06 -
½ teaspoon salt
07 -
2½ cups bread flour (or all-purpose flour)
→ Filling
08 -
½ cup pistachio cream/butter
09 -
½ cup brown sugar
10 -
1 tablespoon ground cinnamon
11 -
½ cup chopped pistachios
12 -
⅓ cup heavy cream (for pouring over rolls)
→ Pistachio Cream Cheese Icing
13 -
8 ounces cream cheese, softened
14 -
¼ cup pistachio cream/butter
15 -
1½ cups powdered sugar
16 -
2 teaspoons vanilla extract
# Instructions:
01 -
Pour warm milk into a large bowl. Add 1 tablespoon of granulated sugar and sprinkle yeast over top. Stir gently and let sit for 3-5 minutes until frothy.
02 -
Add egg, butter, and remaining sugar to the yeast mixture and stir until combined. Mix in flour and salt until barely combined, then let rest for 5 minutes. Knead with a stand mixer using the dough hook (or by hand on a floured surface) for 5-7 minutes until smooth and elastic.
03 -
Place dough in a lightly greased bowl, cover, and let rise in a warm spot for about 30 minutes or until doubled in size.
04 -
While dough rises, mix together brown sugar and cinnamon in a small bowl. Grease a 10.5×7.5-inch baking pan or 8-inch round pan with butter.
05 -
Turn risen dough onto a floured surface and roll into a 12×8-inch rectangle. Spread pistachio cream evenly across the surface, leaving a ¼-inch border. Sprinkle with cinnamon-sugar mixture and chopped pistachios. Starting from the long edge, tightly roll the dough into a log. Cut into 6 even rolls using a sharp knife or unflavored dental floss.
06 -
Place rolls in the prepared pan, leaving space between each. Cover loosely with plastic wrap and let rise in a warm spot for 45 minutes until puffy.
07 -
Preheat oven to 350°F. Warm the heavy cream and pour it over the proofed rolls. Bake for 23-30 minutes until golden brown.
08 -
While rolls cool for 10 minutes, beat together cream cheese, pistachio cream, powdered sugar, and vanilla until smooth and creamy.
09 -
Spread the icing generously over the warm rolls and serve immediately for the best experience.
# Notes:
01 -
These rolls are intentionally small-batch, making just 6 perfect rolls instead of the usual dozen.
02 -
The heavy cream poured over the rolls before baking creates an incredibly soft, moist texture.
03 -
Pistachio cream (sometimes called pistachio butter or paste) gives these rolls their unique nutty flavor.