Name: Pistachio Cream Cinnamon Rolls
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 3 ½ cups all-purpose flour; ¼ cup granulated sugar; 1 packet (2 ¼ tsp) instant yeast; ½ tsp salt; ¾ cup warm milk (110°F/45°C); ¼ cup unsalted butter, melted; 1 egg; 1 tsp vanilla extract; For the Pistachio Filling:; ½ cup pistachio cream (store-bought or homemade); ¼ cup unsalted butter, softened; ⅓ cup brown sugar; 1 tsp cinnamon; ½ cup powdered sugar; 2 tbsp milk; ¼ cup pistachio cream; ½ tsp vanilla extract

Soft, pillowy cinnamon rolls filled with rich pistachio cream and topped a smooth, nutty glaze—this recipe takes classic cinnamon rolls to the next level. Perfect for a special breakfast, brunch, or dessert, these buttery, aromatic rolls are a must-try for pistachio lovers!

Origin of Pistachio Cream Cinnamon Rolls

Traditional cinnamon rolls are a Scandinavian and North American favorite, but this version incorporates Middle Eastern and Mediterranean flavors with the addition of pistachio cream, a rich, nutty spread made from finely ground pistachios.

What I Love About This Recipe

The pistachio cream filling is nutty, buttery, and luxurious.
The soft, fluffy dough melts in your mouth.
The pistachio glaze adds the perfect finishing touch.

Pistachio Cream Cinnamon Rolls

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

3 ½ cups all-purpose flour
¼ cup granulated sugar
1 packet (2 ¼ tsp) instant yeast
½ tsp salt
¾ cup warm milk (110°F/45°C)
¼ cup unsalted butter, melted
1 egg
1 tsp vanilla extract
For the Pistachio Filling:
½ cup pistachio cream (store-bought or homemade)
¼ cup unsalted butter, softened
⅓ cup brown sugar
1 tsp cinnamon
½ cup powdered sugar
2 tbsp milk
¼ cup pistachio cream
½ tsp vanilla extract

Directions

In a bowl, mix warm milk, sugar, and yeast. Let it sit for 5 minutes until foamy.
Add melted butter, egg, and vanilla, then stir in flour and salt.
Knead for 5-7 minutes until smooth. Cover and let rise for 1 hour or until doubled in size.
In a bowl, mix pistachio cream, butter, brown sugar, and cinnamon until smooth.
Roll out the dough into a 12×18-inch rectangle.
Spread the pistachio filling evenly over the dough.
Roll tightly from the long side and cut into 12 equal rolls.
Place rolls in a greased 9×13-inch baking dish. Cover and let them rise for 30 minutes.
Preheat oven to 350°F (175°C).
Bake for 20-25 minutes, or until golden brown.
Whisk together powdered sugar, milk, pistachio cream, and vanilla until smooth.
Drizzle the pistachio glaze over warm rolls.
Sprinkle with chopped pistachios.

Notes

For extra richness, spread an extra layer of pistachio cream on top before serving.
Storage: Keep in an airtight container for up to 3 days or freeze for later.

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