Pistachio Cinnamon Rolls: An Incredible Ultimate Recipe for 12 Recipe

Introduction

Pistachio Cinnamon Rolls are a delightful twist on the classic cinnamon roll, adding a nutty crunch and subtle flavor. Soft, sweet, and packed with cinnamon and pistachios, these rolls make a perfect treat for breakfast or brunch. Follow this ultimate recipe to bake a batch of 12 irresistible rolls.

Ingredients

• 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
• 1 cup pistachios, shelled and chopped
• 1 tablespoon ground cinnamon
• 1/2 cup brown sugar
• 1/4 cup powdered sugar (for glaze)
• 2 tablespoons milk (for glaze)

Instructions

1. Step 1: In a small bowl, combine warm milk and granulated sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until frothy.
2. Step 2: In a large mixing bowl, whisk together the flour and salt.
3. Step 3: In another bowl, mix the melted butter and eggs. Once the yeast mixture is frothy, add it to the wet ingredients and stir to combine.
4. Step 4: Pour the wet ingredients into the dry ingredients and mix until a dough forms.
5. Step 5: Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic.
6. Step 6: Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
7. Step 7: In a bowl, combine brown sugar, cinnamon, and chopped pistachios for the filling.
8. Step 8: After the dough has risen, punch it down and roll it out into a 12×18 inch rectangle.
9. Step 9: Brush the dough with melted butter, then sprinkle the pistachio mixture evenly over the surface.
10. Step 10: Starting from the long edge, roll the dough tightly into a log shape.
11. Step 11: Cut the log into 12 equal slices.
12. Step 12: Place the rolls in a greased baking dish, cover, and let them rise for another 30 minutes.
13. Step 13: Preheat your oven to 350°F (175°C) while the rolls are rising.
14. Step 14: Bake the rolls for 25-30 minutes or until golden brown.
15. Step 15: Remove the rolls from the oven and let them cool in the pan for about 15 minutes.
16. Step 16: In a small bowl, mix powdered sugar with 2 tablespoons of milk until smooth to make the glaze.
17. Step 17: Drizzle the glaze over the warm rolls before serving.

Tips & Variations

• For extra flavor, toast the pistachios lightly before chopping and mixing into the filling.
• Swap brown sugar for coconut sugar for a deeper molasses flavor.
• Use cream cheese glaze instead of powdered sugar glaze for a richer topping.
• If you prefer, add a pinch of cardamom to the cinnamon mixture for a warm spice 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 one week or freeze for up to 3 months. Reheat gently in the microwave or oven to restore softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of nut instead of pistachios?

Yes, walnuts, pecans, or almonds make great substitutes and will provide a similar crunchy texture and complementary flavor.

Do I need a stand mixer to make the dough?

No, you can mix and knead the dough by hand on a floured surface. It just takes a bit more effort but works perfectly well.

Pistachio Cinnamon Rolls: An Incredible Ultimate Recipe for 12 Recipe

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4.9 from 132 reviews

Indulge in these irresistible Pistachio Cinnamon Rolls, a delightful twist on the classic treat. Soft, fluffy dough rolled with a luscious pistachio and cinnamon filling, baked to golden perfection, then drizzled with a sweet glaze. Perfect for breakfast or a special dessert, this recipe yields 12 generously sized rolls that are sure to impress.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 1 hour 45 minutes
• Yield: 12 rolls 1x
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Glaze

• 1/4 cup powdered sugar
• 2 tablespoons milk

Instructions

1. Activate Yeast: In a small bowl, combine warm milk and sugar. Sprinkle the yeast on top and let it sit for about 5-10 minutes until frothy, indicating the yeast is active and ready to use.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour and salt ensuring even distribution of ingredients for the dough.
3. Mix Wet Ingredients: In another bowl, mix melted butter and eggs thoroughly. Once the yeast mixture is frothy, add it to this wet mixture and stir to combine fully.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredients slowly, mixing until a soft dough forms that holds together but may be slightly sticky.
5. Knead Dough: Turn the dough onto a lightly floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic, which develops the gluten structure.
6. First Rise: Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size, allowing fermentation and flavor development.
7. Prepare Filling: While the dough rises, combine the brown sugar, ground cinnamon, and chopped pistachios in a bowl and mix well to create the filling.
8. Roll Out Dough: After the dough has risen, punch it down to release air and roll it out on a floured surface into a 12×18 inch rectangle, preparing for filling.
9. Spread Filling: Brush the rolled dough with melted butter, then evenly sprinkle the pistachio-cinnamon-sugar mixture over the surface ensuring complete coverage.
10. Roll the Dough: Starting from the long edge, roll the dough tightly into a log shape to encase the filling.
11. Slice Rolls: Cut the rolled log into 12 equal slices using a sharp knife, creating each cinnamon roll portion.
12. Second Rise: Place the sliced rolls in a greased baking dish, cover them, and let them rise again for 30 minutes until puffed, allowing them to become airy and light.
13. Preheat Oven: While the rolls are rising, preheat your oven to 350°F (175°C) to ensure it is ready for baking.
14. Bake Rolls: Bake the rolls in the preheated oven for 25-30 minutes or until they turn golden brown, signaling they are cooked through.
15. Cool Rolls: Remove the rolls from the oven and allow them to cool in the pan for about 15 minutes before glazing to prevent melting the glaze.
16. Prepare Glaze: In a small bowl, mix powdered sugar with 2 tablespoons of milk until smooth and pourable, ready for drizzling.
17. Glaze Rolls: Drizzle the prepared glaze over the warm rolls evenly before serving, adding a sweet finishing touch.

Notes

• Use warm milk (not hot) to activate yeast properly without killing it.
• Kneading is essential for developing gluten; do not skip or shorten this step.
• You can substitute whole milk with 2% milk, but whole milk yields a richer dough.
• For crunchier texture, toast the pistachios lightly before chopping and adding to the filling.
• The glaze can be adjusted for thickness by adding more powdered sugar or milk as needed.
• Store leftover rolls in an airtight container at room temperature for up to 2 days or freeze for up to a month.

Keywords: Pistachio cinnamon rolls, homemade cinnamon rolls, nutty cinnamon rolls, breakfast pastries, sweet rolls recipe