Description

These cinnamon rolls feature a soft, tender dough swirled with a classic cinnamon-sugar filling. Each roll is generously topped with a smooth, vibrant pistachio cream frosting, offering a delicate balance of sweet and nutty flavors. A scattering of chopped pistachios adds a pleasant textural contrast and enhances the overall presentation.

Ingredients

Scale

**For the Dough:**
2 1/2 cups all-purpose flour, plus more for dusting
1/4 cup granulated sugar
2 1/4 teaspoons active dry yeast (1 standard packet)
1 cup warm milk (105-115°F)
1/4 cup unsalted butter, melted
1 large egg, at room temperature
1/2 teaspoon salt
**For the Filling:**
1/4 cup unsalted butter, softened
1/2 cup packed light brown sugar
1 tablespoon ground cinnamon
**For the Pistachio Cream Frosting:**
4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1 1/2 cups powdered sugar, sifted
2–3 tablespoons pistachio paste
1–2 tablespoons milk or heavy cream
1/2 teaspoon vanilla extract
**For Garnish:**
1/4 cup chopped pistachios

Cook Mode Prevent your screen from going dark

Instructions

**Prepare the Dough:** In a large bowl, combine warm milk, granulated sugar, and yeast. Let sit for 5-10 minutes until foamy. Stir in melted butter, egg, and salt. Gradually add the flour, mixing until a shaggy dough forms.
**Knead and Rise:** Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
**Make the Filling:** While the dough rises, combine softened butter, brown sugar, and cinnamon in a small bowl. Mix until well combined and spreadable.
**Assemble the Rolls:** Once the dough has risen, punch it down gently. On a lightly floured surface, roll the dough into a 12×9-inch rectangle. Spread the cinnamon-sugar filling evenly over the dough, leaving a small border on one long edge.
**Slice and Second Rise:** Tightly roll the dough from the long edge into a log. Using a sharp knife or unflavored dental floss, cut the log into 6-8 equal slices. Arrange the slices in a lightly greased 8×8-inch or similar small baking dish. Cover the dish and let the rolls rise again for 30-45 minutes, or until puffy.
**Bake:** Preheat oven to 375°F (190°C). Bake the cinnamon rolls for 20-25 minutes, or until golden brown and cooked through.
**Prepare the Frosting:** While the rolls cool slightly, beat softened cream cheese and butter together in a medium bowl until smooth. Gradually add the sifted powdered sugar, pistachio paste, milk (or cream), and vanilla extract. Beat until light and fluffy, adding more milk if needed to reach desired consistency.
**Frost and Serve:** Spread the pistachio cream frosting generously over the warm cinnamon rolls. Garnish with chopped pistachios before serving.

Notes

Ensure your milk is at the correct temperature (105-115°F) for yeast activation.

Do not overbake the rolls; they should be lightly golden and soft to the touch.

For a smoother pistachio paste, ensure it is at room temperature before mixing into the frosting.

Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days.

Prep Time: 45 minutes
Cook Time: 20-25 minutes

Nutrition

Calories: 450 kcal
Fat: 18g
Carbohydrates: 65g
Protein: 8g