Pistachio Cinnamon Rolls: An Incredible Ultimate Recipe for 12 Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Prepare Filling: In a small bowl, combine the brown sugar, ground cinnamon, and chopped pistachios, mixing them evenly for a flavorful filling.
- 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.
- Spread Filling: Brush the rolled dough evenly with melted butter, then sprinkle the pistachio-cinnamon-sugar mixture generously over the surface.
- 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.
- Slice Rolls: Using a sharp knife, cut the dough log into 12 equal slices to form individual cinnamon rolls.
- 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.
- Preheat Oven: While the rolls are rising, preheat your oven to 350°F (175°C) to prepare for baking.
- Bake Rolls: Bake the rolls in the preheated oven for 25-30 minutes until they turn golden brown on top and are cooked through.
- Cool Rolls: Remove the rolls from the oven and allow them to cool in the pan for about 15 minutes to set.
- Prepare Glaze: In a small bowl, whisk together powdered sugar and 2 tablespoons of milk until smooth and pourable.
- 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.
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