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.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- 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.
- Place dough in a lightly oiled bowl, cover with a towel, and let rest in the warm oven for 30–40 minutes until doubled.
- 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.
- Starting from a long edge, roll tightly into a log and cut into six equal rolls.
- 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.
- Bake for 20–25 minutes until golden and set but soft in the center. Let sit in the pan for 5 minutes.
- 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