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Pistachio Cream Cinnamon Rolls

Pistachio Cream Cinnamon Rolls That Will Wow Your Breakfast

Indulge in Pistachio Cream Cinnamon Rolls, a delightful small batch treat merging comfort and sophistication.
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Prep Time 30 minutes
Cook Time 30 minutes
Rising Time 1 hour 15 minutes
Total Time 2 hours 15 minutes
Servings: 6 rolls
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 0.5 cups Warm Milk Almond milk works as a dairy-free option.
  • 2 teaspoons Active Dry Yeast Can replace with fresh yeast.
  • 1 large Egg Substitute with mashed banana or flaxseed mixture for egg-free.
  • 3 tablespoons Unsalted Butter Coconut oil can be a dairy-free alternative.
  • 2 cups All-Purpose Flour Whole wheat flour for a healthier twist.
  • 0.25 cups Sugar Coconut sugar is a healthier option.
  • 0.5 teaspoons Salt Himalayan or sea salt are great alternatives.
For the Filling
  • 0.5 cups Pistachio Butter Switch to almond or hazelnut butter if needed.
  • 0.25 cups Brown Sugar Light or dark brown sugar work interchangeably.
  • 1 teaspoon Ground Cinnamon Pumpkin pie spice is a delightful alternative.
For the Icing
  • 4 ounces Cream Cheese Vegan cream cheese works for dairy-free.
  • 1 cup Powdered Sugar Erythritol can be used for a low-sugar alternative.
  • 2 tablespoons Heavy Cream Swap with coconut cream for dairy-free.
For Garnish (Optional)
  • 0.25 cups Chopped Pistachios Feel free to omit for a nut-free version.

Equipment

  • Mixing Bowl
  • baking dish
  • whisk
  • oven
  • Rolling Pin

Method
 

Step-by-Step Instructions
  1. Make the Dough: Warm ½ cup of milk, sprinkle 2 tsp yeast, and let proof. Blend with 1 egg and 3 tbsp butter, then mix with dry ingredients until sticky dough forms.
  2. Knead the Dough: Knead dough for 5-7 minutes until smooth. Let rise in a greased bowl for 1 hour.
  3. Prepare the Filling: Combine ½ cup pistachio butter, ¼ cup brown sugar, and 1 tsp cinnamon until smooth.
  4. Shape the Rolls: Roll out the dough, spread the filling, and roll into a log. Slice into 4-6 rolls.
  5. Second Rise: Place rolls in a greased dish, cover, and let rise for 30-45 minutes.
  6. Bake: Preheat oven to 350°F (175°C), bake rolls for 23-30 minutes until golden.
  7. Make the Icing: Whip cream cheese, powdered sugar, vanilla extract, heavy cream, and pistachio butter until smooth.
  8. Ice & Serve: Spread icing over rolls and garnish with chopped pistachios before serving.

Nutrition

Serving: 1rollCalories: 250kcalCarbohydrates: 34gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 120mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

For best results, ensure accurate temperatures and don’t over-knead the dough.

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