There’s something magical about the aroma of freshly baked cinnamon rolls wafting through your home on a lazy weekend morning. These Small Batch Pistachio Cream Cinnamon Rolls take the classic treat to a whole new level of indulgence. The nutty, slightly sweet pistachio cream adds a sophisticated twist to the traditional cinnamon filling, creating a pastry that’s both familiar and excitingly different.
Perfect for small households or when you’re craving something special without leftovers for days, this recipe yields just four generously sized rolls. The vibrant green pistachio cream nestled between layers of soft, pillowy dough creates a visual delight that’s as impressive to look at as it is delicious to eat.
Why You’ll Love This
- Small batch means no waste and perfect for couples or small families
- Ready in just 45 minutes from start to finish
- The pistachio cream offers a unique flavor profile that elevates ordinary cinnamon rolls
- Easier to make than traditional yeast rolls with no long rising times
- Impressive enough for special brunches but simple enough for weekend treats
Ingredients
- ¾ cup warm milk (about 110°F)
- 2½ teaspoons active dry yeast
- 1 egg, at room temperature
- ⅓ cup very soft salted butter
- ¼ cup granulated sugar, divided
- ½ teaspoon salt
- 2½ cups bread flour (or all-purpose flour)
- ½ cup pistachio cream/butter
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
- ½ cup chopped pistachios
- ⅓ cup heavy cream (for pouring over rolls)
- 8 ounces cream cheese, softened
- ¼ cup pistachio cream/butter
- 1½ cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Pour warm milk into a large bowl. Add 1 tablespoon of granulated sugar and sprinkle yeast over top. Stir gently and let sit for 3-5 minutes until frothy.
- Add egg, butter, and remaining sugar to the yeast mixture and stir until combined. Mix in flour and salt until barely combined, then let rest for 5 minutes. Knead with a stand mixer using the dough hook (or by hand on a floured surface) for 5-7 minutes until smooth and elastic.
- Place dough in a lightly greased bowl, cover, and let rise in a warm spot for about 30 minutes or until doubled in size.
- While dough rises, mix together brown sugar and cinnamon in a small bowl. Grease a 10.5×7.5-inch baking pan or 8-inch round pan with butter.
- Turn risen dough onto a floured surface and roll into a 12×8-inch rectangle. Spread pistachio cream evenly across the surface, leaving a ¼-inch border. Sprinkle with cinnamon-sugar mixture and chopped pistachios. Starting from the long edge, tightly roll the dough into a log. Cut into 6 even rolls using a sharp knife or unflavored dental floss.
- Place rolls in the prepared pan, leaving space between each. Cover loosely with plastic wrap and let rise in a warm spot for 45 minutes until puffy.
- Preheat oven to 350°F. Warm the heavy cream and pour it over the proofed rolls. Bake for 23-30 minutes until golden brown.
- While rolls cool for 10 minutes, beat together cream cheese, pistachio cream, powdered sugar, and vanilla until smooth and creamy.
- Spread the icing generously over the warm rolls and serve immediately for the best experience.
Tips & Variations
- For extra richness, add 2 tablespoons of mascarpone cheese to your pistachio cream
- No pistachios? Try substituting with almonds or walnuts for a different but equally delicious flavor
- Add a few drops of rosewater to the pistachio cream for a Middle Eastern-inspired twist
- The dough can be prepared the night before and refrigerated; just bring to room temperature before rolling
- For a vegan version, use plant-based butter, milk, and cream cheese alternatives
- Sprinkle chopped pistachios on top of the glaze for extra texture and visual appeal
Serving Suggestions
These pistachio cream cinnamon rolls are perfect alongside a strong cup of coffee or a frothy cappuccino. For a complete brunch spread, serve with fresh fruit and a savory egg dish like a simple frittata or scrambled eggs.
If you’re feeling extra indulgent, a scoop of vanilla ice cream transforms these rolls into a spectacular dessert, with the warm roll creating the perfect contrast to the cold, creamy ice cream.
Notes
- Rolls are best enjoyed fresh from the oven but can be stored in an airtight container for up to 2 days
- To reheat, warm in the microwave for 15-20 seconds or in a 300°F oven for 5 minutes
- The rolls are done when they’re golden brown on top and a toothpick inserted in the center comes out clean
- For the smoothest pistachio cream, use unsalted, roasted pistachios
FAQs
Can I make these rolls ahead of time?
Yes! You can prepare the rolls up to the point of baking, cover and refrigerate overnight, then bake fresh in the morning. Add 2-3 minutes to the baking time if baking from cold.
How do I know when the rolls are properly baked?
The rolls should be golden brown on top, and when gently pressed in the center, should spring back slightly. A toothpick inserted in the center should come out clean.
Can I double this recipe?
Absolutely! This recipe doubles easily for 8 rolls. Use a larger baking dish and keep the baking time the same, checking for doneness as directed.
What if I don’t have a food processor for the pistachio cream?
You can use a blender instead, or finely chop the pistachios by hand and mix with the other ingredients. The texture will be less smooth but still delicious.
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