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Pistachio Cinnamon Rolls Recipe

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★★★★★

4.5 from 124 reviews

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.

Ingredients

Scale

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

Find it online: https://lucabites.com/pistachio-cinnamon-rolls-recipe/