Description
Pistachio cream cinnamon rolls deliver pure comfort wrapped in delicate pastry with nutty richness. Sweet spirals of dough promise a luxurious breakfast experience that will charm your morning with Mediterranean-inspired elegance.
Ingredients
Scale
Dough Ingredients:
- 2.5 cups bread flour (or all-purpose flour)
- 3/4 cup warm milk (about 110°F / 43°C)
- 2.5 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 egg, at room temperature
- 1/3 cup very soft salted butter
Filling Ingredients:
- 1/2 cup brown sugar
- 1/2 cup pistachio cream/butter
- 1 tablespoon ground cinnamon
- 1/2 cup chopped pistachios
- 1/3 cup heavy cream (for pouring over rolls)
Icing Ingredients:
- 8 ounces (226 grams) cream cheese, softened
- 1/4 cup pistachio cream/butter
- 1.5 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Awaken the yeast by combining warm milk with a touch of sugar. Sprinkle yeast over the surface and allow it to bloom for 3-5 minutes until foamy and active.
- Incorporate egg, softened butter, and remaining sugar into the yeast mixture. Gently fold in flour and salt, letting the dough rest briefly. Knead thoroughly for 5-7 minutes until achieving a smooth, elastic consistency.
- Transfer dough to a lightly greased container, cover, and let rise in a warm environment for approximately 30 minutes or until volume doubles.
- Prepare filling by blending brown sugar and cinnamon. Generously butter a 10.5×7.5-inch baking pan to prevent sticking.
- Roll out risen dough into a rectangular shape on a floured surface. Spread pistachio cream evenly, leaving a small margin. Distribute cinnamon-sugar mixture and chopped pistachios across the surface. Carefully roll the dough into a tight log from the long edge. Slice into 6 uniform rolls using a sharp knife or dental floss.
- Arrange rolls in the prepared pan, allowing space between each. Cover loosely and permit a second rise in a warm spot for 45 minutes until they become puffy and expanded.
- Heat oven to 350°F. Drizzle warm heavy cream over the proofed rolls. Bake for 23-30 minutes until achieving a golden-brown exterior.
- While rolls cool slightly, whip cream cheese, pistachio cream, powdered sugar, and vanilla until creating a smooth, creamy icing.
- Lavishly spread icing over warm rolls and serve immediately to enjoy maximum flavor and texture.
Notes
- Protect dough from drying by covering with damp kitchen towel during rising to maintain moisture and prevent skin formation.
- Swap whole milk for dairy-free alternatives like almond or oat milk to accommodate lactose-intolerant bakers without compromising texture.
- Enhance roll’s nuttiness by toasting chopped pistachios briefly before adding to filling, intensifying their rich, complex flavor profile.
- Control sugar content by using monk fruit sweetener or reducing sugar quantities for low-sugar dietary preferences while maintaining delicious taste.
- Prep Time: 1 hour 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 468
- Sugar: 18 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 55 mg