Pistachio Cinnamon Rolls: An Incredible Ultimate Recipe for 12 Recipe

Introduction

Pistachio Cinnamon Rolls offer a delightful twist on the classic treat by adding a nutty crunch and warm cinnamon flavor. Perfect for breakfast or dessert, this recipe yields 12 soft, flavorful rolls that are truly irresistible. Follow the simple steps below to create these delicious pastries at home.

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
• 1 cup pistachios, shelled and chopped
• 1 tablespoon ground cinnamon
• 1/2 cup brown sugar
• 1/4 cup powdered sugar (for glaze)
• 2 tablespoons milk (for glaze)

Instructions

1. Step 1: In a small bowl, combine warm milk and granulated sugar. Sprinkle the yeast on top and let it sit for 5 to 10 minutes until the mixture becomes frothy.
2. Step 2: In a large mixing bowl, whisk together the flour and salt until evenly combined.
3. Step 3: In another bowl, mix the melted butter and eggs. Once the yeast mixture is frothy, add it to this wet mixture and stir to combine.
4. Step 4: Pour the wet ingredients into the dry ingredients and mix until a dough forms.
5. Step 5: Turn the dough onto a floured surface and knead for 5 to 7 minutes until it’s smooth and elastic.
6. Step 6: Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
7. Step 7: In a bowl, combine the brown sugar, ground cinnamon, and chopped pistachios to prepare the filling.
8. Step 8: Once risen, punch down the dough and roll it out into a 12 by 18-inch rectangle.
9. Step 9: Brush the dough with melted butter and evenly sprinkle the pistachio filling over the top.
10. Step 10: Starting at the long edge, roll the dough tightly into a log shape.
11. Step 11: Cut the rolled dough into 12 equal slices.
12. Step 12: Place the rolls in a greased baking dish, cover, and let them rise for another 30 minutes.
13. Step 13: Preheat your oven to 350°F (175°C) while the rolls are rising.
14. Step 14: Bake the rolls for 25 to 30 minutes, or until they turn golden brown.
15. Step 15: Remove the rolls from the oven and let them cool in the pan for about 15 minutes.
16. Step 16: Prepare the glaze by mixing powdered sugar with 2 tablespoons of milk until smooth.
17. Step 17: Drizzle the glaze over the warm rolls before serving.

Tips & Variations

• For extra flavor, toast the pistachios lightly before chopping to enhance their nuttiness.
• You can substitute half of the all-purpose flour with whole wheat flour for a heartier roll.
• Try adding orange zest to the filling for a bright citrus note.
• Use cream cheese frosting instead of glaze for a richer topping.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 5 days or freeze for up to 2 months. To reheat, warm the rolls in the microwave for 20-30 seconds or in a low oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast. If using instant yeast, you can mix it directly with the dry ingredients without proofing in warm milk first.

How do I know when the dough has risen enough?

The dough should roughly double in size and look puffy. You can gently press your finger into the dough—if the indentation remains or slowly fills back, it’s ready for the next step.

Pistachio Cinnamon Rolls: An Incredible Ultimate Recipe for 12 Recipe

Print Recipe

★★★★★

4.7 from 110 reviews

This Pistachio Cinnamon Rolls recipe yields 12 fluffy, buttery rolls filled with a sweet pistachio and cinnamon mixture, finished with a smooth powdered sugar glaze. Perfectly soft and flavorful, these homemade cinnamon rolls combine the crunch of chopped pistachios with warm cinnamon spice for a delightful breakfast or dessert treat.

• Author: Lisa
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 20 minutes
• Yield: 12 rolls 1x
• Category: Breakfast, Dessert, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 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

• 1 cup pistachios, shelled and chopped
• 1 tablespoon ground cinnamon
• 1/2 cup brown sugar
• melted butter for brushing (approx. 2-3 tablespoons)

Glaze

• 1/4 cup powdered sugar
• 2 tablespoons milk

Instructions

1. Activate Yeast: In a small bowl, combine warm milk and granulated sugar. Sprinkle the active dry yeast on top and let it sit for about 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 ensure even distribution of the salt throughout the flour.
3. Mix Wet Ingredients: In another bowl, mix the melted unsalted butter and eggs until fully combined. Once the yeast mixture is frothy, add it to this mixture and stir well.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until a sticky dough forms. Use your hands or a mixer with a dough hook for easier handling.
5. Knead Dough: Transfer the dough onto a floured surface and knead for about 5-7 minutes until it is smooth and elastic. This develops the gluten and gives the rolls their structure.
6. First Rise: Place the kneaded dough into a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for approximately 1 hour or until it has doubled in size.
7. Prepare Filling: In a small bowl, combine the brown sugar, ground cinnamon, and chopped pistachios, mixing them evenly for a flavorful filling.
8. Roll Out Dough: After the dough has risen, punch it down to release air. Roll it out onto a floured surface into a 12 by 18 inch rectangle.
9. Spread Filling: Brush the rolled dough evenly with melted butter, then sprinkle the pistachio-cinnamon-sugar mixture generously over the surface.
10. Roll the Dough: Starting from the long edge, tightly roll the dough into a log shape, sealing the edges as you go to keep the filling inside.
11. Slice Rolls: Using a sharp knife, cut the dough log into 12 equal slices to form individual cinnamon rolls.
12. Second Rise: Place the sliced rolls into a greased baking dish, cover them again, and let them rise for an additional 30 minutes to puff up before baking.
13. Preheat Oven: While the rolls are rising, preheat your oven to 350°F (175°C) to prepare for baking.
14. Bake Rolls: Bake the rolls in the preheated oven for 25-30 minutes until they turn golden brown on top and are cooked through.
15. Cool Rolls: Remove the rolls from the oven and allow them to cool in the pan for about 15 minutes to set.
16. Prepare Glaze: In a small bowl, whisk together powdered sugar and 2 tablespoons of milk until smooth and pourable.
17. Glaze Rolls: Drizzle the glaze over the warm cinnamon rolls just before serving to add a sweet finishing touch.

Notes

• Make sure the milk is warm, not hot, to properly activate the yeast without killing it.
• You can substitute whole milk with any milk alternative, but this may alter the texture slightly.
• For a nuttier flavor, toast the pistachios lightly before chopping.
• If the dough is too sticky during kneading, sprinkle with a little more flour sparingly to avoid dense rolls.
• Cover the rising dough with a damp cloth to prevent it from drying out.
• Feel free to add a pinch of nutmeg to the filling for extra warmth and spice.
• For a thicker glaze, use less milk; for a thinner glaze, add a bit more milk gradually.

Keywords: pistachio cinnamon rolls, cinnamon rolls recipe, pistachio rolls, homemade cinnamon rolls, nutty cinnamon rolls, sweet rolls, breakfast rolls