Small Batch Pistachio Cream Cinnamon Rolls Recipe

Introduction

These Small Batch Pistachio Cream Cinnamon Rolls offer a delightful twist on a classic favorite. With a rich pistachio filling and creamy frosting, they are perfect for a cozy breakfast or a special treat without making too many. Easy to prepare and irresistibly delicious, they’ll quickly become a new favorite.

Ingredients

• ¾ cup warm milk (about 110°F)
• 2½ teaspoons active dry yeast
• 1 egg, at room temperature
• ⅓ cup very soft salted butter
• ¼ cup granulated sugar, divided
• ½ teaspoon salt
• 2½ cups bread flour (or all-purpose flour)
• ½ cup pistachio cream/butter
• ½ cup brown sugar
• 1 tablespoon ground cinnamon
• ½ cup chopped pistachios
• ⅓ cup heavy cream (for pouring over rolls)
• 8 ounces cream cheese, softened
• ¼ cup pistachio cream/butter
• 1½ cups powdered sugar
• 2 teaspoons vanilla extract

Instructions

1. Step 1: Pour warm milk into a large bowl. Add 1 tablespoon of granulated sugar and sprinkle the yeast over the top. Stir gently and let sit for 3–5 minutes until frothy.
2. Step 2: Add the egg, softened butter, and remaining sugar to the yeast mixture. Stir until combined. Mix in the flour and salt until just combined, then let rest for 5 minutes.
3. Step 3: Knead the dough using a stand mixer with a dough hook or by hand on a floured surface for 5–7 minutes until smooth and elastic.
4. Step 4: Place the dough in a lightly greased bowl, cover, and let rise in a warm spot for about 30 minutes or until doubled in size.
5. Step 5: While the dough rises, mix the brown sugar and cinnamon in a small bowl. Grease a 10.5×7.5-inch baking pan or an 8-inch round pan with butter.
6. Step 6: Turn the risen dough onto a floured surface and roll it into a 12×8-inch rectangle. Spread pistachio cream evenly over the dough, leaving a ¼-inch border.
7. Step 7: Sprinkle the cinnamon-sugar mixture and chopped pistachios over the pistachio cream. Starting from the long edge, roll the dough tightly into a log and cut into 6 even rolls using a sharp knife or unflavored dental floss.
8. Step 8: Place the rolls in the prepared pan, spacing them apart. Cover loosely with plastic wrap and let rise in a warm spot for 45 minutes until puffy.
9. Step 9: Preheat the oven to 350°F. Warm the heavy cream and pour it over the proofed rolls. Bake for 23–30 minutes until golden brown.
10. Step 10: While the rolls cool for 10 minutes, beat together the cream cheese, pistachio cream, powdered sugar, and vanilla until smooth and creamy.
11. Step 11: Spread the icing generously over the warm rolls and serve immediately for the best experience.

Tips & Variations

• For an extra nutty flavor, toast the chopped pistachios lightly before adding them to the filling.
• Substitute almond butter for the pistachio cream for a different but equally delicious twist.
• If you prefer a dairy-free version, use plant-based milk and cream substitutes and vegan cream cheese.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat gently in the microwave or oven before serving, and add extra frosting if needed to refresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of bread flour?

Yes, you can use all-purpose flour. Bread flour adds extra chewiness, but all-purpose will still yield tender and delicious rolls.

How do I know if the yeast is active?

The yeast is active when it creates a frothy foam on the surface of the warm milk and sugar mixture within 3–5 minutes. If it doesn’t foam, your yeast may be expired or the milk too hot or cold.