Small Batch Pistachio Cream Cinnamon Rolls

Warm, nutty, and just the right size for a small family, Small Batch Pistachio Cream Cinnamon Rolls bring cozy mornings to the table. This recipe makes six rolls, so you get fresh, gooey pastries without a huge commitment. If you like classic cinnamon rolls, you’ll find a similar soft, pillowy feel in this smaller batch—try it after you read my take on the Best Cinnamon Rolls Ever to compare textures at home.

Why Make This Recipe

• Quick & easy: small batch means shorter rise time and less fuss.
• Family favorite: soft dough, warm cinnamon, and a creamy pistachio swirl kids and adults love.
• Budget-friendly: uses pantry staples plus a small jar of pistachio cream.
• Low waste: only six rolls so you won’t end up with extras.

This recipe stands out because the pistachio cream gives a nutty, slightly sweet twist that pairs with classic cinnamon warmth. It brings comfort and a little nostalgia—like a weekend morning wrapped in warmth and the smell of baking nuts and cinnamon. You’ll feel proud and satisfied sharing them.

Ingredients

For the dough

• 1 cup warm milk (about 105–110°F / 40–43°C)
• 2 1/4 teaspoons active dry yeast (one packet)
• 2 tablespoons granulated sugar
• 2 1/2 to 3 cups all-purpose flour (start with 2 1/2)
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, melted and slightly cooled
• 1 large egg, room temperature

For the filling

• 1/3 cup pistachio cream (store-bought or homemade) — smooth and spreadable
• 1/4 cup brown sugar, packed
• 1 tablespoon ground cinnamon
• 1 tablespoon unsalted butter, softened (to spread under the filling)

For the glaze (optional)

• 1/2 cup powdered sugar
• 1–2 teaspoons milk or cream
• A pinch of salt
• Optional: a few chopped pistachios for garnish

Notes: Use unsalted butter so you control salt. If your pistachio cream is thick, warm it briefly to spread easily.

How to Make Small Batch Pistachio Cream Cinnamon Rolls

1. Preheat and proof: Warm the oven to 200°F (95°C) for a minute, then turn it off. Warm milk to 105–110°F and stir in yeast and 1 teaspoon sugar. Let sit 5–7 minutes until foamy. (Why: active yeast gives a good rise; the warm oven helps create a draft-free place to proof.)
2. Mix the dough: In a bowl, stir the melted butter, remaining sugar, and egg into the milk-yeast mix. Add 2 1/2 cups flour and salt. Stir until a shaggy dough forms. (Tip: start with less flour; add more if dough is too sticky.)
3. Knead: Turn dough onto a floured surface and knead 5–7 minutes until smooth and slightly springy. Add small amounts of flour if it’s too sticky. (Why: kneading builds gluten for a soft, chewy roll.)
4. First rest: Place dough in a lightly oiled bowl, cover with a clean towel, and let rest in the warm oven for 30–40 minutes until doubled.
5. Roll out: Lightly flour a surface and roll dough into a 10×12-inch rectangle. Spread the softened butter evenly, then spread the pistachio cream over the butter. Mix brown sugar and cinnamon and sprinkle evenly, leaving a 1/2-inch border. (Tip: warm the pistachio cream slightly to make spreading easier.)
6. Roll and cut: Starting from a long edge, roll tightly into a log. Pinch seam closed. Trim ends and cut into six equal rolls (use dental floss or a sharp knife).
7. Second rise: Place rolls in a greased 8-inch round or square pan, cover, and let rise 20–30 minutes until puffy. Preheat oven to 350°F (175°C) while they finish rising.
8. Bake: Bake 20–25 minutes until golden and set but still soft in the center. Let sit 5 minutes in the pan. (Why: shorter bake keeps them tender and gooey.)
9. Glaze and serve: Whisk powdered sugar, milk, and salt to a drizzleable glaze. Spoon over warm rolls and sprinkle chopped pistachios if using.

How to Serve Small Batch Pistachio Cream Cinnamon Rolls

• Serve warm right from the pan on a wooden board, with extra pistachios sprinkled on top for color and crunch.
• Pair with hot coffee, chai, or a glass of milk for a cozy breakfast.
• For a brunch spread, place rolls on a cake stand and add fresh fruit to balance the sweetness.

How to Store Small Batch Pistachio Cream Cinnamon Rolls

• Room temp: Store cooled rolls in an airtight container for up to 2 days. They stay soft at room temperature.
• Refrigerator: Keep in an airtight container for up to 5 days; warm in a 300°F oven for 6–8 minutes or microwave a single roll 15–20 seconds.
• Freezer: Wrap individual rolls in plastic and foil, freeze up to 2 months. Reheat from frozen in a 325°F oven for 10–12 minutes or until warm.

Tips to Make Small Batch Pistachio Cream Cinnamon Rolls

• Use room-temperature egg and milk for a faster, even rise.
• Don’t over-flour the dough; slightly sticky dough gives softer rolls.
• Warm pistachio cream for 10–15 seconds in the microwave to make spreading easy.
• Check oven temperature with an oven thermometer for consistent bakes.
• For an extra nutty crunch, press chopped pistachios on top after glazing and while glaze is wet.

(You might also like this twist on cinnamon rolls made with a crunchy cookie spread: Biscoff Cookie Cinnamon Rolls.)

Variation

• Nut-free version: Replace pistachio cream with a sunflower seed butter or sweetened cream cheese for a similar texture without nuts.
• Vegan option: Use plant milk, a flax egg (1 tbsp ground flax + 3 tbsp water), and vegan butter. For inspiration on pistachio vegan rolls, try a similar approach to the linked vegan variation below.

FAQs

How can I make pistachio cream at home?

You can blend roasted pistachios with a little powdered sugar, neutral oil (or melted butter), and a pinch of salt until smooth. Add a splash of milk for a thinner spread.

Can I use instant yeast instead of active dry yeast?

Yes. If using instant yeast, mix it directly with the flour and shorten the proofing time slightly since instant yeast acts faster.

My rolls turned out dense. What went wrong?

Dense rolls usually mean under-kneading, too much flour, or insufficient proofing. Try kneading longer, using less flour, and letting the dough rise in a slightly warm spot until clearly puffy.

Conclusion

These Small Batch Pistachio Cream Cinnamon Rolls are special because they blend the warm, spicy scent of cinnamon with a rich, nutty pistachio cream. They make mornings feel gentle and celebratory without a lot of work or waste. If you want a vegan, brown-butter-style inspiration or another way to use pistachios, check this Brown Butter Small Batch Vegan Pistachio Sweet Rolls recipe for ideas. Please leave a comment and a star rating if you try the rolls, and share this on Pinterest or Facebook so others can enjoy a warm, cozy morning too. What twist did you try? Let us know below!

Small Batch Pistachio Cream Cinnamon Rolls

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• Author: chef-ava
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

Cozy and nutty, these Small Batch Pistachio Cream Cinnamon Rolls are perfect for a small family, offering a delicious twist on classic cinnamon rolls with a creamy pistachio filling.

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Ingredients

Scale 1x2x3x

• 1 cup warm milk (about 105–110°F / 40–43°C)
• 2 1/4 teaspoons active dry yeast (one packet)
• 2 tablespoons granulated sugar
• 2 1/2 to 3 cups all-purpose flour
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, melted
• 1 large egg, room temperature
• 1/3 cup pistachio cream
• 1/4 cup brown sugar, packed
• 1 tablespoon ground cinnamon
• 1 tablespoon unsalted butter, softened
• 1/2 cup powdered sugar (for glaze)
• 1–2 teaspoons milk or cream (for glaze)
• A pinch of salt (for glaze)
• Chopped pistachios (optional, for garnish)

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Instructions

1. Preheat the oven to 200°F (95°C) for a minute, then turn it off. Warm the milk to 105–110°F and stir in yeast and 1 teaspoon sugar. Let sit for 5–7 minutes until foamy.
2. In a bowl, stir the melted butter, remaining sugar, and egg into the milk-yeast mix. Add 2 1/2 cups flour and salt. Stir until a shaggy dough forms.
3. Turn dough onto a floured surface and knead for 5–7 minutes until smooth and slightly springy. Add small amounts of flour if too sticky.
4. Place dough in a lightly oiled bowl, cover with a towel, and let rest in the warm oven for 30–40 minutes until doubled.
5. Lightly flour a surface and roll dough into a 10×12-inch rectangle. Spread the softened butter evenly, then pistachio cream, and sprinkle the brown sugar and cinnamon.
6. Starting from a long edge, roll tightly into a log and cut into six equal rolls.
7. Place rolls in a greased 8-inch pan, cover, and let rise for 20–30 minutes until puffy. Preheat oven to 350°F (175°C) while they finish rising.
8. Bake for 20–25 minutes until golden and set but soft in the center. Let sit in the pan for 5 minutes.
9. Whisk powdered sugar, milk, and salt to make a glaze. Spoon over warm rolls and sprinkle with chopped pistachios if using.

Notes

Use unsalted butter for better control over salt levels. Warm thick pistachio cream briefly to spread easily.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 roll
• Calories: 250
• Sugar: 15g
• Sodium: 230mg
• Fat: 9g
• Saturated Fat: 4g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 50mg