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Small Batch Pistachio Cream Cinnamon Rolls Recipe

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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.

Ingredients

Scale

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

Find it online: https://platedbyemma.com/small-batch-pistachio-cream-cinnamon-rolls-recipe/