Description
Make soft, fluffy cinnamon rolls filled with rich pistachio cream and topped with a nutty brown butter glaze.
Ingredients
Scale
- 1 cup whole milk, warmed
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar, divided
- 1 large egg, room temperature
- 1/4 cup unsalted butter, melted
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened (for filling)
- 1/2 cup shelled, unsalted pistachios, finely ground
- 1/4 cup powdered sugar (for filling)
- 1 teaspoon vanilla extract
- 1/2 cup (1 stick) unsalted butter (for glaze)
- 2 cups powdered sugar (for glaze)
- 2 tablespoons milk or heavy cream (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
Instructions
- Activate the yeast: In a large bowl, combine warm milk, yeast, and 1 tablespoon of the granulated sugar. Let stand for 5 minutes until foamy.
- Make the dough: Whisk in the remaining sugar, egg, and melted butter into the yeast mixture. Gradually add the flour and salt. Mix until a shaggy dough forms, then knead on a lightly floured surface for 6-8 minutes until smooth and elastic.
- First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Prepare the pistachio cream filling: While the dough rises, beat the softened butter, ground pistachios, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy. Set aside.
- Roll out the dough: Punch down the risen dough. On a lightly floured surface, roll the dough into a 12×18 inch rectangle.
- Fill the rolls: Spread the pistachio cream evenly over the dough, leaving a 1-inch border on one long edge.
- Shape and cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Cut the log into 12 equal rolls.
- Second rise: Place the rolls cut-side up in a greased 9×13 inch baking dish. Cover and let rise for 30-45 minutes until puffy.
- Bake: Preheat your oven to 375 degrees F (190 degrees C). Bake for 20-25 minutes, or until golden brown.
- Make the brown butter glaze: Melt the 1/2 cup butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter foams, then brown bits form at the bottom and it smells nutty (about 5 minutes). Immediately remove from heat and let cool slightly.
- Finish the glaze: Whisk the cooled brown butter, 2 cups powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth. If the glaze is too thick, add a few more drops of milk.
- Glaze the rolls: Pour the warm glaze over the warm cinnamon rolls immediately after removing them from the oven. Serve warm.
Notes
- For a stronger pistachio color, you can add a tiny drop of green food coloring to the pistachio cream filling.
- Ensure your pistachios are finely ground; a food processor works well for this.
- If you prefer a cream cheese frosting instead of the brown butter glaze, mix 4 ounces softened cream cheese with 1/2 cup softened butter, 2 cups powdered sugar, and 1 teaspoon vanilla.
- Prep Time: 45 min
- Cook Time: 25 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 450
- Sugar: 45
- Sodium: 250
- Fat: 25
- Saturated Fat: 14
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 2
- Protein: 7
- Cholesterol: 55