Description
Six pillowy soft enriched dough cinnamon rolls filled with a rich nutty pistachio cream filling, baked until golden, and topped generously with a smooth pistachio cream cheese frosting and roughly chopped pistachios. A stunning, impressive weekend bake that is more approachable than it looks.
Ingredients
Scale
For the enriched dough:
- 2.5 cups all-purpose flour plus more for dusting
- 2.25 tsp active dry yeast or instant yeast
- 3⁄4 cup whole milk warmed to 110°F
- 3 tbsp granulated sugar
- 1 large egg room temperature
- 3 tbsp unsalted butter softened
- 1⁄2 tsp salt
For the pistachio cream filling:
- 1 cup shelled unsalted pistachios
- 1⁄4 cup granulated sugar
- 3 tbsp unsalted butter softened
- 1 tsp ground cinnamon
- 2 tbsp heavy cream
- 1⁄2 tsp pure vanilla extract
For the pistachio cream cheese frosting:
- 4 oz cream cheese softened
- 1 cup powdered sugar sifted
- 2 –3 tbsp whole milk or heavy cream
- 2 tbsp pistachio paste or finely ground pistachios
- 1⁄2 tsp pure vanilla extract
- Pinch of salt
- 1⁄4 cup roughly chopped pistachios
For topping:
Instructions
- Proof yeast: In warm milk with sugar for 5-10 minutes if using active dry yeast.
- Combine: Flour, salt, egg, and yeast mixture in a stand mixer with dough hook. Mix until shaggy then add softened butter one tablespoon at a time. Knead for 8-10 minutes until smooth and elastic.
- Place dough: In an oiled bowl, cover, and let rise in a warm spot for 1-1.5 hours until doubled.
- Process pistachios: Until finely ground. Add sugar, butter, cinnamon, cream, and vanilla. Pulse into a smooth spreadable paste. Set aside.
- Punch down: Risen dough and roll into a 12×9 inch rectangle on a floured surface.
- Spread pistachio filling: Evenly over the dough leaving a half-inch border on the far long edge.
- Roll: Tightly from the near long edge into a log. Pinch seam closed. Cut into 6 equal rolls.
- Place rolls: Cut-side up in a greased pan. Cover and let rise for 45-60 minutes until puffy and rolls touch each other.
- Bake: At 350°F for 22-26 minutes until golden. Tent with foil if browning too quickly.
- Beat cream cheese: Until smooth. Add powdered sugar, pistachio paste, vanilla, and salt. Add milk gradually until thick but pourable.
- Cool rolls: for 5 minutes then frost generously while still warm. Scatter chopped pistachios over the top. Serve warm from the pan.
Nutrition
- Serving Size: 1 roll
- Calories: Approximately 350
- Sugar: Approximately 20g
- Sodium: Approximately 200mg
- Fat: Approximately 15g
- Saturated Fat: Approximately 6g
- Unsaturated Fat: Approximately 8g
- Trans Fat: 0g
- Carbohydrates: Approximately 45g
- Fiber: Approximately 3g
- Protein: Approximately 6g
- Cholesterol: Approximately 35mg