Small Batch Pistachio Cream Cinnamon Rolls Recipe

Introduction

These Small Batch Pistachio Cream Cinnamon Rolls are a delightful twist on a classic favorite. Soft, fluffy dough filled with a rich pistachio cinnamon filling and topped with creamy pistachio icing make for a perfect indulgent treat. Ideal for a cozy breakfast or a special snack, this recipe is easy to follow and yields just enough for a few servings.

Ingredients

• 1/2 cup warm milk
• 1 tsp instant or active dry yeast
• 1 egg
• 3 tbsp softened butter
• 1 cup all-purpose or bread flour
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 1/4 cup pistachio butter or pistachio cream (for filling)
• 3 tbsp brown sugar (for filling)
• 1 tsp ground cinnamon (for filling)
• 2 tbsp chopped pistachios (optional, for crunch)
• 4 oz cream cheese
• 1/2 cup powdered sugar
• 1/2 tsp vanilla extract
• 2 tbsp heavy cream
• 1 tbsp pistachio butter (for icing)

Instructions

1. Step 1: Warm the milk until just lukewarm, then mix with the yeast and let it sit for a few minutes until foamy. Add the egg and softened butter to the mixture.
2. Step 2: In a separate bowl, combine the flour, granulated sugar, and salt. Gradually add this dry mix to the wet ingredients and stir until a sticky dough forms. Knead gently until smooth and elastic.
3. Step 3: Place the dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let rise in a warm spot for about an hour, or until doubled in size.
4. Step 4: While the dough rises, mix pistachio butter with brown sugar and cinnamon. Optionally, stir in chopped pistachios for extra texture.
5. Step 5: Roll the risen dough into a rectangle on a floured surface. Spread the pistachio filling evenly over the dough, then roll tightly into a log. Slice into 4 to 6 rolls.
6. Step 6: Arrange the rolls in a greased baking dish, cover, and let rise again for 30–45 minutes until puffy and touching.
7. Step 7: Preheat the oven to 350°F (175°C). Bake the rolls for 23–30 minutes until golden brown and fully baked through.
8. Step 8: Meanwhile, whip cream cheese with powdered sugar, vanilla, heavy cream, and pistachio butter until smooth and creamy to make the icing.
9. Step 9: Spread the icing over the warm rolls so it melts into all the layers. Garnish with extra chopped pistachios if desired. Serve warm and enjoy!

Tips & Variations

• Use bread flour for a chewier texture or all-purpose flour for a softer roll.
• If pistachio butter is unavailable, finely ground pistachios mixed with a bit of almond butter can work as a substitute.
• For an extra touch, sprinkle additional ground cinnamon or drizzle honey over the icing before serving.
• Adding a pinch of cardamom to the filling brings a subtle floral note that complements the pistachios.

Storage

Store any leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze the baked rolls (without icing) for up to 2 months. Reheat gently in a microwave or warm oven before serving, then add fresh icing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these rolls vegan?

Yes. Substitute the egg with a flax egg or commercial egg replacer, use plant-based milk and vegan butter, and replace cream cheese with a vegan alternative for the icing.

What if I don’t have pistachio butter?

You can make your own by blending shelled pistachios with a little neutral oil until smooth, or substitute with almond butter or hazelnut spread for a different but delicious flavor.

Small Batch Pistachio Cream Cinnamon Rolls Recipe

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★★★★★

4.9 from 136 reviews

These Small Batch Pistachio Cream Cinnamon Rolls are a delightful treat made from scratch with a soft, yeasted dough layered with a rich pistachio butter filling. Topped with an indulgent pistachio cream cheese icing, these cinnamon rolls combine nutty, creamy, and sweet flavors into one perfect warm pastry. Perfect for a cozy breakfast or dessert, this recipe yields 4 to 6 rolls ideal for a small gathering or family.

• Author: Emma
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 15 minutes
• Yield: 4 to 6 cinnamon rolls 1x
• Category: Breakfast, Dessert, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 3/4 cup warm milk (lukewarm, about 100°F/38°C)
• 1 1/2 teaspoons instant or active dry yeast
• 1 large egg
• 3 tablespoons softened butter
• 2 tablespoons granulated sugar
• 2 cups all-purpose or bread flour
• 1/2 teaspoon salt

Filling

• 1/3 cup pistachio butter or pistachio cream
• 1/4 cup brown sugar, packed
• 1 teaspoon ground cinnamon
• 2 tablespoons chopped pistachios (optional, for crunch)

Icing

• 4 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons heavy cream
• 2 tablespoons pistachio butter

Instructions

1. Make the Dough: Warm the milk until just lukewarm, then mix it with yeast and let it sit for about 5 minutes until foamy. Whisk in the egg and softened butter. In a separate large bowl, combine the flour, granulated sugar, and salt, then gradually add the wet ingredients while mixing until a sticky dough forms. Knead on a floured surface for about 5-7 minutes until the dough is smooth and elastic.
2. First Rise: Place the dough in a lightly oiled bowl and cover with a towel or plastic wrap. Let it rise in a warm, draft-free spot for about 1 hour or until it has doubled in size.
3. Prepare the Filling: While the dough rises, combine the pistachio butter, brown sugar, and ground cinnamon in a bowl. Stir in chopped pistachios if using, to add texture.
4. Shape the Rolls: Once the dough has doubled, turn it out onto a floured surface and roll into a rectangle approximately 9×12 inches. Spread the pistachio filling evenly over the dough, then roll tightly from one long edge into a log. Slice into 4 to 6 equal rolls depending on desired size.
5. Second Rise: Arrange the rolls close together in a greased baking dish or pan. Cover again and let rise for 30 to 45 minutes, until the rolls are puffy and nearly touching.
6. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 23 to 30 minutes until golden brown and fully cooked through. The rolls should feel soft and tender but baked inside.
7. Make the Pistachio Cream Cheese Icing: While the rolls bake, beat the softened cream cheese with powdered sugar, vanilla extract, heavy cream, and pistachio butter until the mixture is smooth, creamy, and spreadable.
8. Ice & Serve: Spread the pistachio cream cheese icing over the warm cinnamon rolls so it melts into the layers. Garnish with additional chopped pistachios if desired and serve warm.

Notes

• Use lukewarm milk to activate the yeast properly without killing it.
• For a richer roll, substitute bread flour with half all-purpose and half bread flour.
• Chopped pistachios are optional but add a delightful crunch.
• The rolls are best enjoyed warm on the day they are baked but can be reheated gently the next day.
• Store leftovers covered at room temperature for up to 2 days or refrigerate wrapped for up to 4 days.

Keywords: Pistachio cinnamon rolls, pistachio cream cheese icing, small batch cinnamon rolls, homemade cinnamon rolls, nutty cinnamon rolls, easy cinnamon rolls, breakfast pastries