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Pistachio Cream Cinnamon Rolls

Indulge in soft, pillowy cinnamon rolls generously swirled with a rich pistachio butter filling and topped with a luscious, creamy pistachio glaze, perfect for a special breakfast or dessert.
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Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings: 12 rolls
Course: Breakfast, Brunch, Dessert
Cuisine: American, Italian-inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 1 cup milk warm (105-115°F)
  • 2 1/4 tsp active dry yeast (1 packet)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted and cooled
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 4 cups all-purpose flour plus more for dusting
For the Pistachio Filling
  • 1/2 cup unsalted butter softened
  • 1/2 cup finely ground pistachios unsalted
  • 1/2 cup light brown sugar packed
  • 1 tbsp ground cinnamon
  • 1/4 tsp salt
For the Pistachio Cream Glaze
  • 4 oz cream cheese softened
  • 1/4 cup unsalted butter softened
  • 1 cup powdered sugar sifted
  • 1/4 cup finely ground pistachios unsalted
  • 1/2 tsp vanilla extract
  • 1-2 tbsp milk or heavy cream as needed
  • Pinch salt

Equipment

  • Stand Mixer (with dough hook)
  • Large Mixing Bowl
  • Measuring cups and spoons
  • Rolling Pin
  • 9x13 inch baking dish
  • Sharp Knife or Dental Floss
  • Small saucepan
  • Whisk
  • Electric Mixer or Hand Whisk

Method
 

For the Dough
  1. In a large mixing bowl or the bowl of a stand mixer, combine the warm milk and granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes until foamy.
  2. Add the melted and cooled butter, egg, vanilla extract, and salt to the yeast mixture. Mix until well combined.
  3. Gradually add the all-purpose flour, 1 cup at a time, mixing on low speed with a dough hook or by hand until a shaggy dough forms.
  4. Increase speed to medium-low and knead for 5-7 minutes until the dough is smooth and elastic. If kneading by hand, knead on a lightly floured surface for 8-10 minutes. The dough should be slightly tacky but not sticky.
  5. Lightly grease a clean large bowl. Transfer the dough to the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60-90 minutes, or until doubled in size.
For the Pistachio Filling
  1. While the dough is rising, prepare the filling. In a medium bowl, combine the softened butter, finely ground pistachios, light brown sugar, ground cinnamon, and salt.
  2. Mix with a spoon or spatula until all ingredients are well combined and form a thick, spreadable paste. Set aside.
Assemble and Bake
  1. Once the dough has doubled, gently punch it down to release the air.
  2. Lightly flour a clean work surface. Roll the dough into a large rectangle, approximately 12x18 inches.
  3. Evenly spread the pistachio filling over the entire surface of the dough, leaving a small border (about 1/2 inch) on one of the long edges.
  4. Starting from the long edge opposite the border, carefully roll the dough into a tight log.
  5. Using a sharp knife or unflavored dental floss, cut the log into 12 equal-sized rolls (approximately 1.5 inches thick).
  6. Lightly grease a 9x13 inch baking dish. Arrange the cinnamon rolls in the prepared dish, leaving a little space between each roll.
  7. Cover the baking dish loosely with plastic wrap or a clean kitchen towel and let the rolls rise again in a warm place for another 30-45 minutes, or until visibly puffy and almost touching.
  8. Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.
  9. Bake the rolls for 20-25 minutes, or until golden brown on top and cooked through. If they start to brown too quickly, you can loosely tent them with foil.
  10. Remove from the oven and let cool slightly in the dish while you prepare the glaze.
For the Pistachio Cream Glaze
  1. In a medium bowl, combine the softened cream cheese and softened butter. Beat with an electric mixer or whisk until smooth and creamy.
  2. Add the sifted powdered sugar, finely ground pistachios, vanilla extract, and pinch of salt. Beat until combined.
  3. Add milk or heavy cream, 1 tablespoon at a time, beating until the glaze reaches a smooth, spreadable consistency.
  4. Spread the warm glaze generously over the warm cinnamon rolls. Serve immediately.

Notes

Storage: Leftover cinnamon rolls can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat gently in the microwave for a few seconds before serving.
Make Ahead: You can prepare the rolls up to step 7 (after arranging in the baking dish). Cover tightly with plastic wrap and refrigerate overnight. In the morning, remove from the fridge and let rise at room temperature for 1-1.5 hours before baking as directed.
Grinding Pistachios: For the best texture, use a food processor to finely grind unsalted pistachios. Be careful not to over-process, or you'll end up with pistachio butter.