Description
Irresistibly soft and fluffy small batch pistachio cream cinnamon rolls, baked to perfection and drizzled with a creamy pistachio frosting. These homemade rolls are perfect for cozy weekend mornings or entertaining.
Ingredients
– 1 cup (120g) all-purpose flour
– 2 tablespoons (25g) granulated sugar
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/3 cup (80ml) milk
– 2 tablespoons (30g) unsalted butter, melted
– 1/4 cup (35g) chopped pistachio nuts
– 2 tablespoons (30g) unsalted butter, softened
– 1/4 cup (50g) brown sugar
– 1 teaspoon ground cinnamon
– 1/2 cup (120ml) heavy cream
– 1/4 cup (35g) chopped pistachio nuts
– 2 tablespoons (25g) powdered sugar
Instructions
1. 1. Preheat the oven to 375°F (190°C). Grease a 9-inch baking pan.
2. 2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
3. 3. Add the milk and melted butter, and stir just until a soft dough forms.
4. 4. On a lightly floured surface, roll the dough into a 12×8-inch rectangle.
5. 5. Spread the softened butter evenly over the dough, then sprinkle with the brown sugar and cinnamon.
6. 6. Starting from the long side, tightly roll up the dough. Cut the roll into 6 equal pieces.
7. 7. Place the rolls in the prepared baking pan, spacing them apart.
8. 8. Bake for 18-20 minutes, until golden brown.
9. 9. In a medium bowl, whip the heavy cream until stiff peaks form.
10. 10. Fold in the chopped pistachios and powdered sugar.
11. 11. Drizzle the pistachio cream over the warm cinnamon rolls and serve immediately.
Notes
For a creamier pistachio filling, add 2 tablespoons of pistachio butter to the cream mixture. Store any leftover rolls in an airtight container at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 20
- Category: Desserts & Baking
- Method: Baking
- Cuisine: American