Description
Enjoy a delightful twist on a classic with these Small Batch Pistachio Cream Cinnamon Rolls. This recipe yields a small number of soft, fluffy rolls filled with a rich pistachio cream and topped with a creamy pistachio icing. Perfect for a cozy breakfast or a special treat without making a full batch.
Ingredients
- For the Dough:
- 1/2 cup warm milk
- 2 1/4 teaspoons instant or active dry yeast
- 1 large egg
- 1/4 cup softened butter
- 1/4 cup granulated sugar
- 2 1/2 cups all-purpose or bread flour
- 1/2 teaspoon salt
- For the Filling:
- 1/2 cup pistachio butter or pistachio cream
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons chopped pistachios (optional)
- For the Icing:
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 2 tablespoons pistachio butter
- Extra chopped pistachios for garnish (optional)
Instructions
- Make the Dough: Warm milk to lukewarm. Mix yeast into milk and let sit until foamy. Stir in egg and softened butter. In a separate bowl, combine flour, sugar, and salt. Gradually add dry ingredients to wet ingredients until a sticky dough forms. Knead until smooth and elastic.
- First Rise: Place dough in an oiled bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
- Prepare the Filling: While dough rises, mix pistachio butter with brown sugar and cinnamon. Stir in chopped pistachios if using.
- Shape the Rolls: Roll out risen dough into a rectangle on a floured surface. Spread the pistachio filling evenly. Roll tightly into a log. Slice into 4 to 6 rolls.
- Second Rise: Arrange rolls in a greased baking dish. Cover and let rise for 30-45 minutes, until puffy.
- Bake: Preheat oven to 350°F (175°C). Bake rolls for 23-30 minutes, until golden brown.
- Make the Icing: Whip cream cheese with powdered sugar, vanilla, heavy cream, and pistachio butter until smooth and creamy.
- Ice & Serve: Spread icing over warm rolls. Garnish with extra pistachios if desired. Enjoy warm.
Notes
- If you don’t have pistachio butter, almond butter or a simple brown sugar cinnamon filling can be used.
- Shape rolls the night before and refrigerate for make-ahead convenience.
- Freeze unbaked rolls after shaping for later baking.
- Do not over-knead the dough; it is soft.
- Store baked rolls in an airtight container for up to 2 days at room temperature, or 4-5 days in the fridge.
- Freeze baked rolls (without icing) for up to 3 months. Reheat and add fresh icing before serving.
- Variations include adding lemon zest to the icing or using cardamom instead of cinnamon.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: Approx. 400-450 (estimate)
- Sugar: Approx. 30-35g (estimate)
- Sodium: Approx. 250-300mg (estimate)
- Fat: Approx. 20-25g (estimate)
- Saturated Fat: Approx. 10-12g (estimate)
- Unsaturated Fat: Approx. 10-13g (estimate)
- Trans Fat: 0g
- Carbohydrates: Approx. 50-55g (estimate)
- Fiber: Approx. 2-3g (estimate)
- Protein: Approx. 6-8g (estimate)
- Cholesterol: Approx. 50-60mg (estimate)
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