Pistachio Cinnamon Rolls: An Incredible Ultimate Recipe for 12 Recipe

Introduction

Pistachio Cinnamon Rolls combine the classic warmth of cinnamon with the rich crunch of pistachios in a soft, sweet dough. This recipe yields 12 irresistible rolls perfect for breakfast or a cozy treat any time of day.

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 the warm milk and granulated sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes until the mixture becomes 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 together. 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 begins to form.
5. Step 5: Turn the dough onto a floured surface and knead for 5-7 minutes until it is 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: While the dough rises, combine the brown sugar, ground cinnamon, and chopped pistachios in a bowl to make the filling.
8. Step 8: After the dough has risen, punch it down and roll it out into a 12×18 inch rectangle on a floured surface.
9. Step 9: Brush the rolled dough with melted butter and evenly sprinkle the pistachio filling over the top.
10. Step 10: Starting from the long edge, roll the dough tightly into a log.
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 rise.
14. Step 14: Bake the rolls for 25-30 minutes until they are 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: Prepare the glaze by mixing powdered sugar with 2 tablespoons of milk until smooth.
17. Step 17: Drizzle the glaze over the warm rolls before serving.

Tips & Variations

• For a richer flavor, substitute half the milk with cream.
• If pistachios are not available, try chopped pecans or walnuts instead.
• Adding a touch of vanilla extract to the glaze enhances the sweetness.
• Make sure the milk is warm but not hot to avoid killing the yeast.
• Cover the dough tightly during rises to prevent it from drying out.

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 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 make the dough ahead of time?

Yes, you can prepare the dough and do the first rise, then refrigerate it overnight. Bring it to room temperature before shaping and baking for best results.

How do I prevent the rolls from drying out?

Cover the rolls with plastic wrap or a towel during rising and store baked rolls in an airtight container to keep them moist.

Pistachio Cinnamon Rolls: An Incredible Ultimate Recipe for 12 Recipe

Print Recipe

★★★★★

4.7 from 116 reviews

These Pistachio Cinnamon Rolls are a delightful twist on the classic cinnamon roll, featuring a rich pistachio and cinnamon filling topped with a smooth powdered sugar glaze. Perfect for breakfast or brunch, they combine the nutty flavor of pistachios with the warm spice of cinnamon for an irresistible treat that yields 12 delectable rolls.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 30 minutes
• Yield: 12 rolls 1x
• Category: Breakfast
• 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
• Additional 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, then sprinkle the yeast on top. Let it sit for 5-10 minutes until frothy to ensure the yeast is active.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour and salt to distribute evenly.
3. Mix Wet Ingredients: In another bowl, mix the melted butter and eggs thoroughly. Once the yeast mixture is frothy, add it to this bowl and mix well.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredients bowl and stir until a rough dough forms.
5. Knead Dough: Transfer the dough onto a floured surface and knead for 5-7 minutes until it becomes smooth and elastic, developing gluten for structure.
6. First Rise: Place the kneaded dough into a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size, allowing fermentation.
7. Prepare Filling: In a separate bowl, combine the brown sugar, ground cinnamon, and chopped pistachios to create the flavorful filling.
8. Roll Out Dough: After the dough has risen, punch it down to release air, then roll it out to a 12 by 18-inch rectangle on a floured surface.
9. Spread Filling: Brush the rolled-out dough generously with melted butter and evenly sprinkle the pistachio-cinnamon mixture over it.
10. Roll the Dough: Starting from the long edge, carefully roll the dough tightly into a log, ensuring the filling stays inside.
11. Slice Rolls: Cut the log into 12 equal slices to form individual cinnamon rolls.
12. Second Rise: Place the rolls cut side up in a greased baking dish, cover, and let them rise again for 30 minutes to become fluffy.
13. Preheat Oven: While the rolls are rising, preheat your oven to 350°F (175°C) to get it ready for baking.
14. Bake Rolls: Bake the risen rolls for 25-30 minutes or until golden brown, ensuring they are fully cooked and have a beautiful crust.
15. Cool Rolls: Remove the rolls from the oven and let them cool in the pan for about 15 minutes to settle.
16. Prepare Glaze: In a small bowl, whisk powdered sugar with 2 tablespoons of milk until smooth to make a simple glaze.
17. Glaze Rolls: Drizzle the glaze over the warm rolls before serving for added sweetness and shine.

Notes

• Ensure the milk is warm but not hot to activate the yeast without killing it.
• Kneading the dough well is crucial to develop gluten, which gives the rolls their soft texture.
• Letting the dough rise in a warm, draft-free spot helps the yeast ferment better.
• The second rise after shaping is important for fluffy, light rolls.
• You can substitute pistachios with other nuts like walnuts or pecans if desired.
• For a thicker glaze, reduce the milk amount slightly; for a thinner glaze, add a bit more milk.

Keywords: pistachio cinnamon rolls, cinnamon rolls recipe, nutty cinnamon rolls, homemade cinnamon rolls, breakfast pastry, pistachio dessert