Description
Soft, fluffy Small Batch Pistachio Cream Cinnamon Rolls filled with sweet pistachio butter and cinnamon, then topped with a rich pistachio cream cheese icing. This small-batch recipe makes 4–6 bakery-style rolls—perfect for a cozy breakfast, brunch, or weekend treat without tons of leftovers.
Ingredients
Scale
For the Dough:
- ½ cup warm milk (lukewarm, not hot)
- 1 ¾ teaspoons instant or active dry yeast
- 1 large egg
- 2 tablespoons softened butter
- 2 tablespoons granulated sugar
- 2 cups all-purpose flour (or bread flour)
- ½ teaspoon salt
For the Filling:
- ⅓ cup pistachio butter or pistachio cream
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons chopped pistachios (optional)
For the Pistachio Cream Cheese Icing:
- 4 oz cream cheese, softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- 1–2 tablespoons heavy cream
- 1 tablespoon pistachio butter
Instructions
- Activate the yeast: In a bowl, mix warm milk and yeast. Let sit 5 minutes until foamy.
- Make the dough: Add egg and softened butter. In a separate bowl, combine flour, sugar, and salt. Gradually mix dry ingredients into wet ingredients until a soft dough forms.
- Knead: Knead for 5–7 minutes until smooth and elastic.
- First rise: Place dough in a lightly greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Prepare filling: Mix pistachio butter, brown sugar, and cinnamon. Stir in chopped pistachios if using.
- Shape rolls: Roll dough into a rectangle (about 9×12 inches). Spread filling evenly. Roll tightly into a log and slice into 4–6 rolls.
- Second rise: Place rolls in a greased baking dish. Cover and let rise 30–45 minutes until puffy.
- Bake: Preheat oven to 350°F (175°C). Bake 23–30 minutes until golden brown and cooked through.
- Make icing: Beat cream cheese, powdered sugar, vanilla, heavy cream, and pistachio butter until smooth.
- Ice and serve: Spread icing over warm rolls. Garnish with extra chopped pistachios. Serve warm.
Notes
- Milk should be lukewarm (about 105–110°F). Too hot can kill the yeast.
- For overnight rolls, refrigerate after shaping. Let sit at room temperature 30–60 minutes before baking.
- Bread flour creates slightly chewier rolls; all-purpose keeps them soft and tender.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Warm before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast , Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 390 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 55 mg