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Small Batch Pistachio Cream Cinnamon Rolls

Small Batch Pistachio Cream Cinnamon Rolls

Evelyn
Soft, gooey Small Batch Pistachio Cream Cinnamon Rolls filled with pistachio cream, cinnamon sugar, and chopped pistachios, then finished with a creamy pistachio icing.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 1 hour 50 minutes
Course Breakfast
Cuisine American
Servings 6 rolls
Calories 380 kcal

Equipment

  • Mixing bowl
  • Measuring cups and spoons
  • Rolling Pin
  • Small baking dish (20 cm round or 20 x 20 cm square)
  • Whisk
  • Rubber spatula

Ingredients
  

  • 1/2 cup warm whole milk about 40°C
  • 1 1/4 teaspoons instant or active dry yeast
  • 2 tablespoons granulated sugar
  • 1 large egg room temperature
  • 2 tablespoons unsalted butter melted and slightly cooled
  • 2 cups bread flour or all purpose flour plus extra for dusting
  • 1/2 teaspoon fine sea salt
  • 1/2 cup pistachio cream or pistachio butter
  • 1/3 cup light brown sugar packed
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt for filling
  • 1/3 cup roasted pistachios finely chopped
  • 1/3 cup heavy cream for pouring over rolls
  • 2 ounces cream cheese softened
  • 2 tablespoons pistachio cream for icing
  • 1/2 cup powdered sugar sifted
  • 1-2 tablespoons milk to thin icing
  • pinch salt for icing

Instructions
 

  • In a mixing bowl, combine the warm milk, 1 teaspoon of sugar, and the yeast. Let sit for about 10 minutes until foamy.
  • Whisk in the remaining sugar, the egg, and the melted butter until smooth.
  • Add the flour and salt, then stir until a shaggy dough forms. Turn onto a lightly floured surface and knead for 5–7 minutes, until smooth and elastic.
  • Place the dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.
  • For the filling, mix the pistachio cream, brown sugar, cinnamon, vanilla, and salt in a small bowl until thick and spreadable. Stir in the chopped pistachios.
  • Grease a small baking dish (20 cm round or 20 x 20 cm square). Punch down the risen dough and roll it into a 30 x 20 cm rectangle on a floured surface.
  • Spread the pistachio filling evenly over the dough, leaving a small border on one long side. Roll up tightly from the opposite long edge to form a log.
  • Slice the log into 6 even pieces and arrange them in the prepared pan with a little space between each roll.
  • Pour the heavy cream around and between the rolls. Cover and let rise again until puffy, 30–40 minutes, while you preheat the oven to 180°C.
  • Bake for 20–25 minutes, or until the rolls are lightly golden and the centers are set.
  • For the icing, beat together the cream cheese and pistachio cream until smooth. Add the powdered sugar and a pinch of salt, then thin with milk until you reach a pourable consistency.
  • Spread or drizzle the pistachio icing over the warm rolls, sprinkle with extra chopped pistachios if desired, and serve.

Notes

    >Warm, not hot, milk helps the yeast activate without dying. >For extra soft rolls, avoid adding too much extra flour while kneading. >Chill the pistachio cream slightly if it seems too runny before spreading. >You can assemble the rolls the night before, refrigerate, then bake fresh in the morning.
Keyword Small Batch Pistachio Cream Cinnamon Rolls