Small Batch Pistachio Cream Cinnamon Rolls: A Nutty Twist on a Classic Recipe
These Small Batch Pistachio Cream Cinnamon Rolls offer a delightful nutty twist on the classic cinnamon roll recipe. Featuring a soft, fluffy dough filled with a rich pistachio butter, cinnamon, and brown sugar filling, and topped with a luscious pistachio cream cheese icing, these rolls are perfect for an indulgent breakfast or brunch treat made in a manageable quantity.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 10 minutes
- Yield: 4 to 6 cinnamon rolls
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dough Ingredients
- 1/2 cup warm milk (lukewarm)
- 1 1/4 teaspoons instant or active dry yeast
- 1 large egg
- 3 tablespoons softened butter
- 2 tablespoons granulated sugar
- 1 1/4 cups all-purpose or bread flour
- 1/4 teaspoon salt
Filling Ingredients
- 1/3 cup pistachio butter or pistachio cream
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons chopped pistachios (optional)
Icing Ingredients
- 2 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon heavy cream
- 1 tablespoon pistachio butter
Instructions
- Make the Dough: Warm the milk until it is just lukewarm, then mix it with the yeast and let it sit for a few minutes until foamy. Add in the egg and softened butter. In a separate bowl, combine the flour, granulated sugar, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a sticky dough forms. Knead the dough until it becomes smooth and elastic, about 5-7 minutes.
- First Rise: Place the dough in a lightly oiled bowl and cover it with a towel or plastic wrap. Let it rise in a warm spot for about one hour or until it has doubled in size.
- Prepare the Filling: While the dough rises, mix together the pistachio butter, brown sugar, and ground cinnamon. Optionally, stir in some chopped pistachios for added crunch and texture.
- Shape the Rolls: Once the dough has doubled, roll it out on a floured surface into a rectangle approximately 9×12 inches. Spread the pistachio filling evenly over the rolled dough. Roll the dough tightly into a log shape, pinching the seam to seal. Slice the log into 4 to 6 equal rolls depending on desired size.
- Second Rise: Arrange the rolls in a greased baking dish or pan, leaving some space between them. Cover and let them rise again for 30 to 45 minutes, until puffy and the rolls are touching each other.
- Bake: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 23 to 30 minutes or until golden brown and cooked through. The centers should be soft but not doughy to the touch.
- Make the Pistachio Cream Cheese Icing: While the rolls bake, beat together the softened cream cheese, powdered sugar, vanilla extract, heavy cream, and pistachio butter until the mixture is smooth and creamy.
- Ice & Serve: Spread the pistachio cream cheese icing over the warm cinnamon rolls so that it melts into the layers. Garnish with additional chopped pistachios if desired. Serve warm and enjoy the nutty, sweet flavor combination.
Notes
- For best results, ensure your milk is only lukewarm to activate the yeast properly without killing it.
- Chopped pistachios in the filling and as a garnish add delightful texture and crunch but can be omitted for a smoother roll.
- Use room temperature cream cheese and butter to achieve a smooth, creamy icing.
- This recipe makes a small batch, perfect for 2-3 people or a small family.
- Cover the dough during rising tightly to prevent drying out.
- Roll slicing can be adjusted to make 4 larger or 6 smaller rolls depending on preference.
