Vegan Pistachio Rolls (Fluffy & Gooey!) Recipe

Introduction

These Vegan Pistachio Rolls are irresistibly fluffy and gooey, perfect for a special breakfast or an indulgent snack. Filled with rich pistachio cream and warm cinnamon, they bring a delightful nutty twist to classic rolls. Let’s bake something comforting and vegan-friendly!

Ingredients

• 1 batch vegan buttermilk (see note 1)
• 75 g vegan butter
• 1 teaspoon vanilla extract
• 460 g all-purpose flour
• 60 g granulated sugar
• 2 ¼ teaspoons instant yeast (see note 2)
• 1 teaspoon fine sea salt
• 60 g raw pistachios
• 35 g granulated sugar (see note 3)
• 1 teaspoon ground cinnamon
• 150 g vegan pistachio cream spread (room temperature, or pistachio butter see note 4)
• 80 ml single oat cream (or soy cream)
• 1 tablespoon pistachio butter
• 120 g powdered sugar
• 2 tablespoons pistachio butter
• 1 teaspoon vanilla extract
• 3 teaspoons non-dairy milk

Instructions

1. Step 1: Please read the recipe thoroughly before getting started. For best results, use a digital kitchen scale to measure ingredients accurately.
2. Step 2: Make a batch of vegan buttermilk as your base. Slowly melt the vegan butter over low heat or in the microwave—warm just enough to melt, not hot.
3. Step 3: In a bowl, combine the melted butter and vanilla extract with the vegan buttermilk. In your stand mixer bowl, whisk the flour, sugar, yeast, and salt together, then pour in the buttermilk mixture.
4. Step 4: Attach the dough hook and knead on medium speed for 5–7 minutes until the dough forms a sticky ball. Add 1-2 tablespoons flour if it sticks excessively. Alternatively, knead by hand.
5. Step 5: Clean and lightly grease the bowl. Place the dough ball in it, cover tightly with plastic wrap, and proof in a warm spot for 1–2 hours until doubled in size.
6. Step 6: Meanwhile, pulse raw pistachios, sugar, and cinnamon in a food processor until powdery. Set aside for the filling.
7. Step 7: Punch the dough down and roll it out on a floured surface into an approximately 11”x16” rectangle.
8. Step 8: Spread the pistachio cream evenly over the dough, reaching the edges. Then sprinkle the pistachio sugar-cinnamon mixture on top.
9. Step 9: Mark the dough into 9 sections and cut strips using a pizza cutter or dough cutter. Roll each strip into a bun or roll the entire log and slice with dental floss.
10. Step 10: Place buns in a parchment-lined 8×8″ or 10.5″x7.5″ dish. Cover with plastic wrap or foil and proof in a warm place for 1–2 hours until doubled. For overnight rolls, refrigerate up to 24 hours, then bring to room temperature for 2 hours before baking.
11. Step 11: Optional: Whisk oat cream and pistachio butter and pour over the buns just before baking for extra gooeyness.
12. Step 12: Preheat oven to 160°C (320°F) fan-forced or 180°C (356°F) conventional. Bake rolls 30–35 minutes until lightly golden. Cool for 15 minutes.
13. Step 13: For the glaze, whisk powdered sugar, pistachio butter, vanilla extract, and non-dairy milk until smooth. Swirl onto warm buns before serving.

Tips & Variations

• Use a digital scale for precise measurements to ensure perfect dough consistency.
• Substitute pistachio cream with any nut butter if pistachios are unavailable.
• For extra texture, sprinkle chopped pistachios on top before baking.
• Use room temperature ingredients to encourage yeast activation and better rise.

Storage

Store cooled pistachio rolls in an airtight container at room temperature for up to 3 days. For longer storage, freeze the rolls before glazing, wrapped tightly. Reheat gently in a warm oven or microwave and add glaze fresh to revive their gooey texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can knead the dough by hand on a floured surface for about 10 minutes until smooth and elastic. It takes a bit more effort but works perfectly.

What can I use instead of vegan pistachio cream?

If you can’t find vegan pistachio cream, pistachio butter or any smooth nut butter makes a great substitute with a slightly different flavor profile.

Vegan Pistachio Rolls (Fluffy & Gooey!) Recipe

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★★★★★

4.6 from 108 reviews

These Vegan Pistachio Rolls are fluffy, gooey, and packed with rich pistachio flavor. Made with a tender vegan dough and filled with a luscious pistachio cream and cinnamon-sugar mixture, these rolls are perfect for a special breakfast or dessert. The recipe uses vegan buttermilk and plant-based ingredients ensuring a delightful dairy-free treat that still impresses with its soft texture and nutty sweetness.

• Author: lina
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 3 hours 55 minutes
• Yield: 9 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

Dough

• 1 batch vegan buttermilk (see note 1)
• 75 g vegan butter
• 1 teaspoon vanilla extract
• 460 g all-purpose flour
• 60 g granulated sugar
• 2 ¼ teaspoons instant yeast (see note 2)
• 1 teaspoon fine sea salt

Filling

• 60 g raw pistachios
• 35 g granulated sugar (see note 3)
• 1 teaspoon ground cinnamon
• 150 g vegan pistachio cream spread (room temperature, or pistachio butter; see note 4)

Pouring Cream (Optional)

• 80 ml single oat cream (or soy cream)
• 1 tablespoon pistachio butter

Glaze

• 120 g powdered sugar
• 2 tablespoons pistachio butter
• 1 teaspoon vanilla extract
• 3 teaspoons non-dairy milk

Instructions

1. Read the recipe: Read the entire recipe carefully before starting and measure all ingredients accurately using a digital kitchen scale for the best results.
2. Prepare vegan buttermilk and melt butter: Make the vegan buttermilk as instructed in the note. Slowly melt the vegan butter over low heat or in the microwave until just melted and warm, taking care not to overheat.
3. Mix the dough ingredients: Combine the melted butter and vanilla extract with the vegan buttermilk. In a stand mixer bowl, whisk together flour, sugar, instant yeast, and salt. Pour the wet buttermilk mixture into the dry ingredients.
4. Knead the dough: Using the dough hook on medium speed, knead for 5-7 minutes until the dough forms a sticky ball. If the dough is too sticky, add 1-2 tablespoons of flour gradually. Hand kneading is also an option.
5. First proof: Lightly grease and clean a bowl. Place the dough ball inside, cover tightly with plastic wrap, and proof in a warm spot for 1-2 hours until doubled in size.
6. Prepare filling: In a food processor, pulse the raw pistachios, granulated sugar, and cinnamon until finely powdered. Set aside.
7. Roll out dough: Punch down the risen dough to release air. Roll it out on a lightly floured surface into an 11”x16” rectangle.
8. Apply filling: Spread the pistachio cream evenly over the dough, going all the way to the edges. Sprinkle the pistachio sugar-cinnamon powder evenly on top.
9. Shape rolls: Mark the dough into 9 equal portions, then cut into strips using a pizza cutter. Either roll each strip individually into buns or roll the entire log and slice with unflavored floss as demonstrated in the referenced cinnamon roll method.
10. Second proof: Place the rolls in a parchment-lined 8×8″ or 10.5″x7.5″ baking dish, cover with plastic wrap or foil, and proof in a warm place for 1-2 hours until doubled. Alternatively, refrigerate overnight up to 24 hours and let come to room temperature for 2 hours before baking.
11. Optional pouring cream: Whisk together oat cream and pistachio butter and pour evenly over the proofed rolls to enhance gooeyness.
12. Bake: Preheat oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Bake rolls for 30-35 minutes until tops are light golden brown. Cool for 15 minutes.
13. Glaze: Whisk powdered sugar, pistachio butter, vanilla extract, and non-dairy milk until smooth. Drizzle or swirl on top of warm rolls before serving.

Notes

• Note 1: Vegan buttermilk can be made by combining 1 cup plant-based milk with 1 tablespoon vinegar or lemon juice; let sit 5-10 minutes.
• Note 2: Instant yeast can be substituted with active dry yeast; activate in warm water before mixing.
• Note 3: The additional sugar in the filling balances the nuttiness and adds sweetness combined with cinnamon.
• Note 4: Vegan pistachio cream spread can be replaced with pistachio butter if unavailable.

Keywords: vegan pistachio rolls, vegan cinnamon rolls, pistachio dessert, vegan pastries, plant-based rolls