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Small Batch Pistachio Cream Cinnamon Rolls Recipe

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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.

Ingredients

Scale

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

Find it online: https://biteandenjoy.com/small-batch-pistachio-cream-cinnamon-rolls-recipe/