Small Batch Homemade Pistachio Cream Cinnamon Rolls
These rolls combine the rich, nutty flavors of pistachio cream with the comforting warmth of cinnamon, creating a delightful fusion that is perfect for any occasion.
Equipment
- Mixing Bowl
- Baking Dish
- Rolling Pin
- Sharp Knife
Ingredients
Dough Ingredients
- 2 cups All-Purpose Flour Main structure-building component for the rolls.
- 1/4 cup Granulated Sugar Essential for sweetening the dough.
- 1 teaspoon Active Dry Yeast Helps the dough rise.
- 1/2 cup Milk Warm milk to activate the yeast.
- 2 tablespoons Unsalted Butter Melted for the dough.
- 1 large Egg Adds richness to the dough.
Filling Ingredients
- 1 tablespoon Ground Cinnamon Infuses the rolls with warm spice flavor.
- 1/2 cup Pistachio Paste Star ingredient for the filling.
Optional Topping
- Powdered Sugar For dusting before serving.
Instructions
- In a small bowl, combine warm milk and active dry yeast. Allow it to sit for 5–10 minutes until frothy.
- In a larger mixing bowl, whisk together flour, sugar, and salt. Create a well in the center and add the yeast mixture, melted butter, and egg. Mix until combined.
- Knead the dough on a floured surface for 5–7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour.
- Prepare the filling by mixing pistachio paste and cinnamon in a small bowl.
- Once the dough has risen, punch it down and roll it into a rectangle about ¼ inch thick. Spread the filling over the dough.
- Roll the dough tightly from the longer side and slice into 8 equal pieces. Place in a greased baking dish and let rise for another 30 minutes.
- Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes until golden brown.
- Allow to cool slightly before dusting with powdered sugar and serving warm.
Notes
Store leftovers in an airtight container for up to three days. Reheat before serving.
