Small Batch Pistachio Cream Cinnamon Rolls Recipe

Introduction

Small Batch Pistachio Cream Cinnamon Rolls offer a delightful twist on a classic favorite, combining a soft, fluffy dough with a rich pistachio filling and creamy icing. Perfect for an intimate brunch or a cozy treat, these rolls are both elegant and comforting.

Ingredients

• For the Dough:
  • Warm milk
  • Instant or active dry yeast
  • 1 egg
  • Softened butter
  • Granulated sugar
  • All-purpose or bread flour
  • Salt
• For the Filling:
  • Pistachio butter or pistachio cream
  • Brown sugar
  • Ground cinnamon
  • Chopped pistachios (optional)
• For the Icing:
  • Cream cheese
  • Powdered sugar
  • Vanilla extract
  • Heavy cream
  • Pistachio butter

Instructions

1. Step 1: Warm the milk until just lukewarm. Mix it with the yeast and let it sit for a few minutes until foamy. Add in the egg and softened butter.
2. Step 2: In a separate bowl, combine flour, sugar, and salt. Gradually add the dry ingredients to the wet mixture and mix until a sticky dough forms. Knead just until smooth and elastic.
3. Step 3: Place the dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let it rise in a warm spot for about an hour, or until doubled in size.
4. Step 4: While the dough rises, mix pistachio butter with brown sugar and cinnamon. Stir in chopped pistachios if desired for added texture.
5. Step 5: Roll the dough out into a rectangle on a floured surface. Spread the pistachio filling evenly over the dough, then roll tightly into a log. Slice into 4 to 6 rolls, depending on size preference.
6. Step 6: Arrange the rolls in a greased baking dish. Cover and let rise again for 30–45 minutes until puffy and touching.
7. Step 7: Preheat the oven to 350°F (175°C). Bake the rolls for 23–30 minutes, or until golden brown and cooked through. They should feel soft but not doughy inside.
8. Step 8: While baking, whip cream cheese with powdered sugar, vanilla extract, heavy cream, and pistachio butter until smooth and creamy.
9. Step 9: Spread the pistachio cream cheese icing over warm rolls so it melts into all the layers. Garnish with extra chopped pistachios if desired. Serve warm.

Tips & Variations

• No pistachio butter? Substitute with almond butter or a simple brown sugar cinnamon filling.
• You can shape the rolls the night before and refrigerate. Bring to room temperature before baking.
• Freeze unbaked rolls after shaping. Thaw overnight, proof, and bake for fresh rolls anytime.
• Do not over-knead the dough; knead just until it’s smooth and elastic for a soft texture.
• Add lemon zest to the icing for a bright citrus contrast.
• Use cardamom in place of cinnamon for a Middle Eastern flavor twist.
• Top with crushed rose petals or edible flowers for a bakery-style finish.

Storage

Store the rolls in an airtight container at room temperature for up to 2 days. Refrigerate for 4–5 days and warm gently before serving. Freeze baked rolls without icing for up to 3 months; reheat and add fresh icing before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cinnamon rolls dough for this recipe?

Yes, regular cinnamon roll dough works well; just add the pistachio filling and icing to create the unique flavor of these rolls.

How can I make pistachio butter at home?

You can make pistachio butter by blending roasted pistachios in a food processor until smooth, adding a small amount of oil if needed for creaminess.

Small Batch Pistachio Cream Cinnamon Rolls Recipe

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★★★★★

4.7 from 107 reviews

These Small Batch Pistachio Cream Cinnamon Rolls offer a cozy, nutty twist on the classic cinnamon roll. Featuring a soft, lightly sweetened dough filled with a luscious pistachio butter and cinnamon mixture, topped with a creamy pistachio cream cheese icing, they make a perfect indulgence for brunch or dessert without making a large batch.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 15 minutes
• Yield: 4 to 6 cinnamon rolls 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 1/2 cup warm milk
• 1 1/2 tsp instant or active dry yeast
• 1 large egg
• 3 tbsp softened unsalted butter
• 2 tbsp granulated sugar
• 1 1/4 cups all-purpose or bread flour
• 1/4 tsp salt

Filling

• 1/4 cup pistachio butter or pistachio cream
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• 2 tbsp chopped pistachios (optional, for crunch)

Icing

• 2 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 tsp vanilla extract
• 1–2 tbsp heavy cream
• 1 tbsp pistachio butter

Instructions

1. Make the Dough: Warm the milk until lukewarm and stir in the yeast, letting it become foamy. Add the egg and softened butter. In a separate bowl, combine flour, sugar, and salt, then gradually incorporate into wet ingredients until a sticky dough forms. Knead briefly until smooth and elastic.
2. First Rise: Place the dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let rise in a warm spot for about 1 hour until doubled in size.
3. Prepare the Filling: Mix pistachio butter with brown sugar and cinnamon. Stir in chopped pistachios if using for added texture.
4. Shape the Rolls: Roll the risen dough into a rectangle on a floured surface. Spread the pistachio filling evenly, then roll tightly into a log. Slice into 4 to 6 rolls, depending on your size preference.
5. Second Rise: Arrange the rolls in a greased baking dish. Cover and let rise for another 30 to 45 minutes until puffy and nearly touching.
6. Bake: Preheat oven to 350°F (175°C). Bake rolls for 23 to 30 minutes until golden brown and cooked through but still soft.
7. Make the Pistachio Cream Cheese Icing: While baking, whip cream cheese with powdered sugar, vanilla, heavy cream, and pistachio butter until fully smooth and creamy.
8. Ice & Serve: Spread the icing over warm rolls to melt into the layers. Optionally garnish with extra chopped pistachios. Serve warm and enjoy.

Notes

• If you don’t have pistachio butter, almond butter or a brown sugar cinnamon filling will work well.
• You can prepare rolls the night before and refrigerate; bring to room temp before baking.
• Freeze unbaked shaped rolls, thaw overnight, proof, then bake when needed.
• Do not over-knead dough; knead just until smooth as it is a soft dough.
• Store baked rolls at room temperature up to 2 days in airtight container, or in fridge for 4-5 days.
• Freeze baked rolls without icing for up to 3 months; reheat and add fresh icing before serving.
• For flavor variations, add lemon zest to icing or substitute cardamom for cinnamon.
• Optional toppings include crushed rose petals or edible flowers for a bakery-style finish.

Keywords: pistachio cinnamon rolls, small batch cinnamon rolls, pistachio cream cheese icing, homemade cinnamon rolls, nutty cinnamon rolls, easy cinnamon rolls