Description

These Pistachio Cream Cinnamon Rolls are a delightful small batch recipe perfect for a cozy breakfast or special treat. Soft, fluffy rolls filled with a rich pistachio cinnamon filling and topped with a luscious cream cheese icing make for an irresistible indulgence. Easy to prepare and perfect for sharing, these rolls combine classic cinnamon roll flavors with the unique nuttiness of pistachio.

Ingredients

Scale

Dough Ingredients

1/2 cup Whole Milk (Use non-dairy for vegan)
2 teaspoons Yeast (Active dry)
1 large Egg (Use flax egg for vegan)
2 tablespoons Butter (Can replace with margarine)
2 cups All-Purpose Flour (Substitute with gluten-free flour)
1/4 cup Sugar (Brown sugar adds depth)
1 teaspoon Salt (Balances sweetness)

Filling Ingredients

1/2 cup Pistachio Butter
1/4 cup Brown Sugar (For added sweetness)
1 tablespoon Ground Cinnamon (Consider using Vietnamese cinnamon)

Icing Ingredients

4 ounces Cream Cheese (Can use non-dairy cream cheese)
1 cup Powdered Sugar (Coconut powdered sugar for vegan)
1 teaspoon Vanilla Extract (Opt for pure for best taste)
2 tablespoons Heavy Cream (Non-dairy options available)

Instructions

Make the Dough: Warm 1/2 cup of whole milk until just warm (not hot). Sprinkle 2 teaspoons of active dry yeast over the milk and let it bloom for about 5 minutes until foamy. In a mixing bowl, combine the yeast mixture with 1 beaten egg and 2 tablespoons of softened butter. Gradually add 2 cups of all-purpose flour, 1/4 cup sugar, and 1 teaspoon salt. Mix until a sticky dough forms.
First Rise: Transfer the dough to an oiled bowl, cover it with a clean cloth, and let it rise in a warm place for approximately 1 hour or until the dough has doubled in size and is airy.
Prepare the Filling: In a bowl, mix together 1/2 cup pistachio butter, 1/4 cup brown sugar, and 1 tablespoon ground cinnamon until the mixture is smooth and well combined.
Shape the Rolls: On a floured surface, roll out the risen dough into a rectangle shape. Spread the prepared pistachio filling evenly over the dough. Roll the dough tightly into a log and slice it into 4 to 6 even pieces depending on size preference.
Second Rise: Arrange the sliced rolls on a baking dish, cover them with a towel, and let them rise again for 30 to 45 minutes until puffy and nearly doubled in size.
Bake: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 23 to 30 minutes or until they turn golden brown on top and are cooked through.
Make Icing: While the rolls bake, beat together 4 ounces of cream cheese, 1 cup powdered sugar, 1 teaspoon vanilla extract, and 2 tablespoons heavy cream until the icing is smooth and creamy.
Ice & Serve: Once the rolls are warm from the oven, spread the cream cheese icing generously over the top. Optionally, sprinkle some chopped pistachios for garnish and serve immediately.

Notes

For vegan versions, use non-dairy milk, flax egg, margarine instead of butter, and dairy-free cream cheese.
Substitute gluten-free flour to make it gluten-free but adjust liquids slightly if needed.
Brown sugar in the filling adds a deeper caramel note compared to white sugar.
Ensure milk is warmed properly to activate yeast without killing it.
Letting the dough rise properly twice is critical for soft, fluffy rolls.
If desired, garnish with chopped pistachios or a dusting of powdered sugar for extra flair.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: pistachio cinnamon rolls, cinnamon rolls, pistachio butter, cream cheese icing, breakfast pastry, small batch cinnamon rolls