Small Batch Pistachio Cream Cinnamon Rolls Recipe
These Small Batch Pistachio Cream Cinnamon Rolls are a delightful twist on the classic pastry, featuring a rich pistachio cream filling and a luscious cream cheese pistachio icing. Perfectly soft, aromatic, and generously spiced with cinnamon, this recipe yields six deliciously indulgent rolls, making it ideal for a cozy breakfast or special treat without leftovers.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 10 minutes
- Yield: 6 cinnamon rolls 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dough:
- ¾ cup warm milk (about 110°F)
- 2½ teaspoons active dry yeast
- 1 egg, at room temperature
- ⅓ cup very soft salted butter
- ¼ cup granulated sugar, divided
- ½ teaspoon salt
- 2½ cups bread flour (or all-purpose flour)
Filling:
- ½ cup pistachio cream/butter
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
- ½ cup chopped pistachios
For Baking:
- ⅓ cup heavy cream (for pouring over rolls)
Icing:
- 8 ounces cream cheese, softened
- ¼ cup pistachio cream/butter
- 1½ cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Activate the Yeast: Pour warm milk into a large bowl. Add 1 tablespoon of granulated sugar and sprinkle the yeast over the top. Stir gently and let it sit for 3-5 minutes until the mixture becomes frothy, indicating the yeast is active.
- Make the Dough: Add the egg, softened butter, and the remaining granulated sugar to the yeast mixture and stir until combined. Add the bread flour and salt, mixing until just incorporated. Let the mixture rest for 5 minutes. Then knead the dough using a stand mixer fitted with a dough hook or by hand on a floured surface for 5-7 minutes until the dough is smooth and elastic.
- First Rise: Place the dough in a lightly greased bowl, cover it, and let it rise in a warm spot for about 30 minutes, or until it doubles in size.
- Prepare Filling: While the dough is rising, mix the brown sugar and ground cinnamon in a small bowl. Butter a 10.5×7.5-inch baking pan or an 8-inch round pan.
- Shape the Rolls: Turn the risen dough onto a floured surface. Roll it into a 12×8-inch rectangle. Evenly spread the pistachio cream across the surface, leaving a ¼-inch border along the edges. Sprinkle the cinnamon-sugar mixture evenly over the pistachio cream, then scatter the chopped pistachios on top. Starting from the long edge, roll the dough tightly into a log. Use a sharp knife or unflavored dental floss to cut the log into 6 equal rolls.
- Second Rise: Place the rolls in the prepared baking pan, leaving some space between each. Cover the pan loosely with plastic wrap and let the rolls rise in a warm spot for 45 minutes until they become puffy.
- Bake: Preheat your oven to 350°F (175°C). Warm the heavy cream slightly and pour it gently over the proofed rolls. Bake the rolls for 23 to 30 minutes until they are golden brown on top and cooked through.
- Make the Icing: While the rolls cool for about 10 minutes, beat together the softened cream cheese, pistachio cream, powdered sugar, and vanilla extract until the icing is smooth and creamy.
- Serve: Spread the icing generously over the warm rolls. Serve immediately for the best flavor and texture experience.
Notes
- Use bread flour for a chewier texture or all-purpose flour for a softer roll.
- Ensure the milk is warm (about 110°F) to properly activate the yeast, but not too hot to avoid killing it.
- Allow the dough to rise in a warm, draft-free area to help it double in size efficiently.
- Use unflavored dental floss to cut the rolls cleanly without squishing the dough.
- For an extra nutty flavor, toast the chopped pistachios lightly before adding them to the filling.
- These rolls are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Reheat gently before serving, and add more icing if desired.
Keywords: cinnamon rolls, pistachio cream, cinnamon sugar, cream cheese icing, small batch, homemade cinnamon rolls, breakfast pastry
