Description

These Small Batch Pistachio Cream Cinnamon Rolls are a delightful twist on the classic cinnamon roll, featuring a rich pistachio butter filling combined with brown sugar and cinnamon for a nutty, sweet flavor. Perfect for a cozy breakfast or brunch, this recipe yields a smaller batch ideal for 4 to 6 rolls, topped with a luscious pistachio cream cheese icing that adds a creamy, indulgent finish.

Ingredients

For the Dough

1/2 cup warm milk (about 110°F / 43°C)
1 teaspoon instant or active dry yeast
1 large egg
3 tablespoons softened butter
2 tablespoons granulated sugar
1 1/2 cups all-purpose or bread flour
1/4 teaspoon salt

For the Filling

1/3 cup pistachio butter or pistachio cream
2 tablespoons brown sugar
1 teaspoon ground cinnamon
2 tablespoons chopped pistachios (optional, for crunch)

For the Icing

2 ounces cream cheese, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons heavy cream
2 tablespoons pistachio butter

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Instructions

Make the Dough: Warm the milk until just lukewarm, then stir in the yeast and let it sit for about 5 minutes until foamy. Add the egg and softened butter to the yeast mixture. In a separate bowl, combine the flour, granulated sugar, and salt. Gradually add the dry ingredients to the wet, mixing until a sticky dough forms. Knead the dough on a floured surface just until smooth and elastic, about 5-7 minutes.
First Rise: Place the kneaded dough in a lightly oiled bowl, cover it with a clean towel or plastic wrap, and allow it to rise in a warm spot for about 1 hour, or until doubled in size.
Prepare the Filling: While the dough rises, mix the pistachio butter with brown sugar and cinnamon in a small bowl. Optionally, add chopped pistachios for added texture and crunch.
Shape the Rolls: Once the dough has doubled, punch it down and roll it out into a rectangle roughly 9×12 inches on a floured surface. Spread the pistachio filling evenly over the surface, then tightly roll the dough into a log starting from one long edge. Slice the log into 4 to 6 even rolls depending on desired size.
Second Rise: Arrange the rolls evenly spaced in a greased baking dish or pan. Cover them loosely and let them rise for another 30 to 45 minutes until they are puffy and the edges begin to touch.
Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 23 to 30 minutes until golden brown and fully baked through. The rolls should feel soft to the touch and no longer doughy inside.
Make the Icing: While the rolls bake, beat the softened cream cheese with powdered sugar, vanilla extract, heavy cream, and pistachio butter until smooth and creamy. Adjust consistency with more cream if needed.
Finish: Allow the rolls to cool slightly before drizzling or spreading the pistachio cream cheese icing on top. Serve warm for the best experience.

Notes

Ensure the milk is just lukewarm to avoid killing the yeast.
Active dry yeast can be substituted with instant yeast without proofing, but adjust rising times accordingly.
Use a sharp knife or dental floss to slice the rolled dough for cleaner cuts.
For a dairy-free version, substitute pistachio butter and cream cheese with vegan alternatives and use coconut cream instead of heavy cream.
The rolls are best enjoyed fresh but can be stored in an airtight container for 2 days and reheated gently.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Baked Goods
Method: Baking
Cuisine: American