Pistachio Cinnamon Rolls Recipe

Introduction

Pistachio Cinnamon Rolls offer a delightful twist on a classic favorite, combining the rich flavor of cinnamon with the crunchy texture of pistachios. These homemade rolls are soft, buttery, and perfect for breakfast or a sweet snack any time of day.

Ingredients

• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 cup whole milk, warmed
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 cup pistachios, shelled and chopped
• 1 tablespoon ground cinnamon
• 1/2 cup brown sugar
• 1/4 cup powdered sugar (for glaze)
• 2 tablespoons milk (for glaze)

Instructions

1. Step 1: Activate the yeast by combining warm milk and granulated sugar in a small bowl. Sprinkle the yeast on top and let it sit for 5-10 minutes until frothy.
2. Step 2: In a large mixing bowl, whisk together the flour and salt.
3. Step 3: In another bowl, mix the melted butter and eggs. Add the frothy yeast mixture and stir well.
4. Step 4: Pour the wet ingredients into the dry ingredients and mix until a dough forms.
5. Step 5: Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic.
6. Step 6: Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
7. Step 7: Prepare the filling by combining brown sugar, cinnamon, and chopped pistachios in a bowl.
8. Step 8: After the dough has risen, punch it down and roll it out into a 12×18 inch rectangle.
9. Step 9: Brush the dough with melted butter and sprinkle the pistachio mixture evenly over the surface.
10. Step 10: Starting from the long edge, roll the dough tightly into a log.
11. Step 11: Cut the log into 12 equal slices.
12. Step 12: Place the rolls in a greased baking dish, cover, and let them rise for another 30 minutes.
13. Step 13: Preheat your oven to 350°F (175°C) while the rolls are rising.
14. Step 14: Bake the rolls for 25-30 minutes until they are golden brown.
15. Step 15: Remove the rolls from the oven and let them cool in the pan for about 15 minutes.
16. Step 16: Prepare the glaze by mixing powdered sugar with 2 tablespoons of milk until smooth.
17. Step 17: Drizzle the glaze over the warm rolls before serving.

Tips & Variations

• For extra flavor, toast the pistachios lightly before chopping them.
• Substitute half of the all-purpose flour with whole wheat for a nuttier texture.
• Use cream cheese frosting instead of glaze for a richer topping.
• To make the dough rise faster, place it in a slightly warm oven (turned off) or near a warm window.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. To keep them longer, refrigerate for up to 5 days or freeze for up to 3 months. Reheat gently in a microwave or oven before serving to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these rolls ahead of time?

Yes, you can prepare the dough and rolls the night before. After assembling the rolls, cover and refrigerate them. Let them come to room temperature and rise before baking.

What can I substitute for pistachios if I have a nut allergy?

You can replace pistachios with seeds like pumpkin or sunflower seeds, or omit nuts altogether and simply increase the cinnamon sugar filling.

Pistachio Cinnamon Rolls Recipe

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Delight in these irresistible Pistachio Cinnamon Rolls, featuring a soft, fluffy dough packed with a sweet cinnamon-pistachio filling, baked to golden perfection and finished with a smooth powdered sugar glaze. Perfect for breakfast, brunch, or a special treat, this recipe yields 12 generously sized rolls that combine nutty flavors with the classic warmth of cinnamon.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 1 hour 45 minutes
• Yield: 12 rolls 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough Ingredients

• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 cup whole milk, warmed
• 1/2 cup unsalted butter, melted
• 2 large eggs

Filling Ingredients

• 1 cup pistachios, shelled and chopped
• 1 tablespoon ground cinnamon
• 1/2 cup brown sugar
• Melted butter, for brushing

Glaze Ingredients

• 1/4 cup powdered sugar
• 2 tablespoons milk

Instructions

1. Activate Yeast: In a small bowl, combine warm milk and granulated sugar, then sprinkle the yeast on top. Let it sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is active.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour and salt to evenly distribute the seasoning.
3. Mix Wet Ingredients: In a separate bowl, mix the melted butter with the eggs thoroughly. Once the yeast mixture is frothy, add it to this wet mixture.
4. Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients and mix until a dough forms, ensuring all flour is incorporated.
5. Knead Dough: Turn the dough onto a floured surface and knead for 5-7 minutes until the dough is smooth and elastic, which develops gluten for structure.
6. First Rise: Place the kneaded dough into a greased bowl and cover with a kitchen towel. Let it rise in a warm place for about 1 hour or until it doubles in size.
7. Prepare Filling: In a bowl, combine the brown sugar, ground cinnamon, and chopped pistachios, mixing well for an even filling.
8. Roll Out Dough: After the dough has risen, punch it down to release air pockets and roll it into a 12×18 inch rectangle on a floured surface.
9. Spread Filling: Brush the rolled-out dough generously with melted butter, then evenly sprinkle the prepared pistachio-cinnamon mixture over the top.
10. Roll the Dough: Starting from the long edge, tightly roll the dough into a log shape to create layers of filling within the rolls.
11. Slice Rolls: Cut the rolled log into 12 equal slices to form individual rolls.
12. Second Rise: Place the rolls in a greased baking dish, cover them, and let them rise for another 30 minutes to achieve fluffiness.
13. Preheat Oven: While the rolls are rising, preheat your oven to 350°F (175°C) to ensure even baking.
14. Bake Rolls: Bake the rolls in the preheated oven for 25-30 minutes until they are golden brown and cooked through.
15. Cool Rolls: Remove the baked rolls from the oven and let them cool in the pan for about 15 minutes to set.
16. Prepare Glaze: In a small bowl, mix the powdered sugar with 2 tablespoons of milk until smooth and pourable.
17. Glaze Rolls: Drizzle the glaze evenly over the warm rolls before serving for an extra touch of sweetness.

Notes

• Use warm milk (not hot) to activate yeast without killing it.
• Ensure dough is kneaded thoroughly for best texture.
• Allow enough rising time for fluffy, light rolls.
• Chopped pistachios add a nice crunch; toast them lightly for extra flavor if desired.
• The glaze can be adjusted in thickness by adding more powdered sugar or milk.
• Store leftovers in an airtight container and reheat gently before serving.

Keywords: Pistachio cinnamon rolls, cinnamon rolls recipe, nutty breakfast rolls, sweet rolls with pistachios, homemade cinnamon rolls