Small Batch Pistachio Cream Cinnamon Rolls: A Nutty Twist on a Classic Recipe
These Small Batch Pistachio Cream Cinnamon Rolls offer a delightful nutty twist on the classic cinnamon roll. Soft, fluffy dough is layered with a rich pistachio butter, brown sugar, and cinnamon filling, then topped with a luscious pistachio cream cheese icing. Perfect for a cozy breakfast or indulgent snack, this recipe is crafted for smaller batches to prevent waste and maximize flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 15 minutes
- Yield: 4 to 6 small rolls
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dough
- 1/2 cup warm milk
- 1 1/2 teaspoons instant or active dry yeast
- 1 large egg
- 3 tablespoons softened butter
- 2 tablespoons granulated sugar
- 1 1/4 cups all-purpose or bread flour
- 1/4 teaspoon salt
Filling
- 1/3 cup pistachio butter or pistachio cream
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons chopped pistachios (optional)
Icing
- 4 ounces cream cheese, softened
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 2 tablespoons pistachio butter
Instructions
- Make the Dough: Warm the milk until just lukewarm. Stir in the yeast and let it sit for 5 minutes until foamy. Add the egg and softened butter to the milk mixture. In a separate bowl, combine flour, sugar, and salt; gradually add to the wet ingredients, mixing until a sticky dough forms. Knead the dough on a floured surface until smooth and elastic, about 5-7 minutes.
- First Rise: Place the dough in a lightly oiled bowl and cover with a towel or plastic wrap. Let it rise in a warm spot for about 1 hour until it doubles in size.
- Prepare the Filling: While the dough rises, mix pistachio butter with brown sugar and ground cinnamon until well combined. Optionally fold in chopped pistachios for extra crunch.
- Shape the Rolls: Once risen, roll the dough out on a floured surface into a rectangle approximately 10 by 8 inches. Spread the pistachio filling evenly over the dough. Roll tightly starting from one long side to form a log. Slice into 4 to 6 equal rolls depending on preferred size.
- Second Rise: Arrange the rolls in a greased baking dish, spacing them just touching. Cover and let rise for 30–45 minutes until puffy and touching each other.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 23–30 minutes until golden brown and cooked through, feeling soft but no longer doughy in the center.
- Make the Pistachio Cream Cheese Icing: While rolls bake, beat cream cheese until smooth. Add powdered sugar, vanilla extract, heavy cream, and pistachio butter. Whip until creamy and fully combined.
- Ice & Serve: Spread the warm rolls generously with the pistachio cream cheese icing so it melts into the layers. Garnish with extra chopped pistachios if desired and serve warm.
Notes
- Use slightly warm milk to activate the yeast properly but do not overheat or it can kill the yeast.
- Kneading until smooth and elastic is important to develop gluten for soft, chewy rolls.
- Letting the rolls rise twice ensures a fluffy texture.
- Adjust the number of rolls based on your desired size; thicker rolls need slightly longer baking.
- Store any leftovers wrapped tightly in the refrigerator and reheat gently before serving.
- Optional chopped pistachios add crunch, but can be omitted for a smoother texture.
