Small Batch Pistachio Cream Cinnamon Rolls Recipe

Introduction

These small batch pistachio cream cinnamon rolls offer a delightful nutty twist on the classic favorite. Perfectly soft, filled with a rich pistachio cinnamon blend, and topped with creamy pistachio icing, they make a special treat for any occasion.

Ingredients

• For the Dough:
• 1/2 cup warm milk
• 1 tsp instant or active dry yeast
• 1 egg
• 3 tbsp softened butter
• 2 tbsp granulated sugar
• 1 1/4 cups all-purpose or bread flour
• 1/4 tsp salt
• For the Filling:
• 1/3 cup pistachio butter or pistachio cream
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• 2 tbsp chopped pistachios (optional)
• For the Icing:
• 2 oz cream cheese
• 1/2 cup powdered sugar
• 1/2 tsp vanilla extract
• 1-2 tbsp heavy cream
• 1 tbsp pistachio butter

Instructions

1. Step 1: Warm the milk until just lukewarm. Stir in the yeast and let it sit for a few minutes until foamy. Add the egg and softened butter to the mixture.
2. Step 2: In a separate bowl, combine the flour, sugar, and salt. Gradually add this dry mixture to the wet ingredients, mixing until a sticky dough forms. Knead gently 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 place for about an hour, or until doubled in size.
4. Step 4: While the dough rises, mix pistachio butter, brown sugar, and cinnamon in a bowl. Stir in chopped pistachios if using.
5. Step 5: Once the dough has doubled, roll it 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 desired size.
6. Step 6: Arrange the rolls in a greased baking dish. Cover and let rise for another 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 until golden brown and set in the center.
8. Step 8: While the rolls bake, whip the cream cheese with powdered sugar, vanilla extract, heavy cream, and pistachio butter until smooth and creamy.
9. Step 9: Spread the icing over the warm rolls so it melts into the layers. Garnish with extra chopped pistachios if desired. Serve warm and enjoy!

Tips & Variations

• Use fresh yeast if available for a more traditional flavor and texture.
• For a dairy-free version, substitute coconut cream for heavy cream and a plant-based cream cheese.
• Add a pinch of cardamom or nutmeg to the filling for extra warmth and complexity.
• Try swapping pistachio butter with almond or hazelnut butter for a different nut twist.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week or freeze for up to 2 months. Reheat gently in the microwave or oven before serving to restore their softness and enjoy the icing melted.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise slowly in the refrigerator overnight. Bring it to room temperature before shaping and continuing with the recipe.

Is pistachio butter necessary, or can I use pistachio paste?

Pistachio butter and pistachio paste are interchangeable in this recipe. Use whichever you have; just ensure it’s spreadable to mix well with the filling and icing ingredients.

Small Batch Pistachio Cream Cinnamon Rolls Recipe

Print Recipe

★★★★★

5 from 124 reviews

These Small Batch Pistachio Cream Cinnamon Rolls put a nutty twist on a beloved classic. Soft, fluffy cinnamon rolls are generously layered with a creamy pistachio filling, then topped with a luscious pistachio cream cheese icing. Perfect for a cozy breakfast or special treat, this recipe yields just enough rolls to satisfy without extra leftovers.

• Author: Felix
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 20 minutes
• Yield: 4 to 6 cinnamon rolls 1x
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Dough:

• ½ cup warm milk
• 1 ½ teaspoons instant or active dry yeast
• 1 large egg
• 3 tablespoons softened butter
• 2 tablespoons granulated sugar
• 1 ½ cups all-purpose or bread flour
• ½ teaspoon salt

For the Filling:

• ¼ cup pistachio butter or pistachio cream
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons chopped pistachios (optional, for crunch)

For the Icing:

• 3 ounces cream cheese, softened
• ½ cup powdered sugar
• ½ teaspoon vanilla extract
• 1 tablespoon heavy cream
• 1 tablespoon pistachio butter

Instructions

1. Make the Dough: Warm the milk until just lukewarm and stir in the yeast. Let it sit for a few minutes until foamy. Add the egg and softened butter. 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 gently just until the dough is smooth and elastic, about 5-7 minutes.
2. First Rise: 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 1 hour, or until doubled in size.
3. Prepare the Filling: While the dough rises, mix pistachio butter with brown sugar and ground cinnamon. Optionally, stir in chopped pistachios for added texture.
4. Shape the Rolls: Once doubled, roll the dough out on a floured surface into a rectangle approximately 12×8 inches. Spread the pistachio filling evenly over the dough, then roll tightly into a log. Slice into 4 to 6 rolls depending on size preference.
5. Second Rise: Arrange the rolls in a greased baking dish or pan, leaving some space between them. Cover and let rise for 30 to 45 minutes, until puffy and touching each other.
6. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 23-30 minutes until golden brown and cooked through, yielding soft but not doughy centers.
7. Make the Pistachio Cream Cheese Icing: While the rolls bake, whip the softened cream cheese with powdered sugar, vanilla extract, heavy cream, and pistachio butter until smooth and creamy.
8. Ice & Serve: Spread the icing over the warm rolls so it melts into the layers. Garnish with extra chopped pistachios if desired and serve warm for best flavors.

Notes

• Use warm milk to activate the yeast properly; it should be lukewarm, not hot.
• If you don’t have pistachio butter, you can blend shelled pistachios with a touch of oil to make your own.
• The rolls can be cooled completely and stored in an airtight container for up to 2 days, then gently reheated before serving.
• Adding chopped pistachios in the filling is optional but gives a nice crunchy texture contrast.
• For a dairy-free version, substitute butter, cream cheese, and heavy cream with plant-based alternatives.

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