Name: Small Batch Pistachio Cream Cinnamon Rolls Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 2 h
Yield: 12
Ingredients: ¾ cup warm milk (about 110°F); 2½ teaspoons active dry yeast; 1 egg, at room temperature; ⅓ cup very soft salted butter; ¼ cup granulated sugar, divided; ½ teaspoon salt; 2½ cups bread flour (or all-purpose flour); ½ cup pistachio cream/butter; ½ cup brown sugar; 1 tablespoon ground cinnamon; ½ cup chopped pistachios; ⅓ cup heavy cream (for pouring over rolls); 8 ounces cream cheese, softened; ¼ cup pistachio cream/butter; 1½ cups powdered sugar

Small Batch Pistachio Cream Cinnamon Rolls are about to become your new obsession, and for very good reason. Imagin extracte this: warm, pillowy dough swirled with a luscious, subtly sweet pistachio cream filling, then drizzled with a delicate glaze. It’s a treat that whispers of luxury without being overly complicated. We all love a classic cinnamon roll, but sometimes, you crave something a little more sophisticated, a little more unique. That’s precisely where these gems shine. The vibrant green of the pistachios lends a beautiful visual appeal, while their delicate, nutty flavor creates a harmonious balance with the comforting spice of cinnamon. This isn’t just another sweet treat; it’s an experience, a moment of pure indulgence designed for those who appreciate the finer details in their baking. Get ready to elevate your breakfast or dessert game with these delightful small batch pistachio cream cinnamon rolls.

Ingredients:

¾ cup warm milk (about 110°F)
2½ teaspoons active dry yeast
1 egg, at room temperature
⅓ cup very soft salted butter
¼ cup granulated sugar, divided
½ teaspoon salt
2½ cups bread flour (or all-purpose flour)
½ cup pistachio cream/butter
½ cup brown sugar
1 tablespoon ground cinnamon
½ cup chopped pistachios
⅓ cup heavy cream (for pouring over rolls)
8 ounces cream cheese, softened
¼ cup pistachio cream/butter
1½ cups powdered sugar

Making the Dough

Activating the Yeast

Start by getting your yeast ready. In a small bowl, combine the warm milk with 1 teaspoon of the granulated sugar. Sprinkle the active dry yeast over the surface. Let this mixture sit undisturbed for about 5 to 10 minutes. You’re looking for it to become foamy and bubbly – this indicates the yeast is alive and active, which is crucial for a light and fluffy dough. If you don’t see any foam, your yeast might be old, and you should start over with fresh yeast.

Mixing the Dough

In a large mixing bowl, whisk together the activated yeast mixture, the room-temperature egg, the very soft salted butter, the remaining granulated sugar (this will be the remaining ¼ cup minus the 1 teaspoon already used), and the salt. Mix these wet ingredients until they are well combined. Gradually add the bread flour, about a cup at a time, mixing until a shaggy dough begin extracts to form. Once most of the flour is incorporated, turn the dough out onto a lightly floured surface.

Kneading the Dough

Now comes the kneading! This process develops the gluten in the flour, which gives the cinnamon rolls their signature chewy texture. Knead the dough for about 8 to 10 minutes. You can do this by hand, pushing the dough away from you with the heels of your hands, then folding it back over and rotating it. Alternatively, you can use a stand mixer fitted with a dough hook, mixing on medium-low speed for about 6 to 8 minutes. The dough should become smooth, elastic, and no longer sticky. If it’s too sticky, add a tablespoon of flour at a time; if it’s too dry, add a teaspoon of milk.

First Rise

Lightly grease a clean bowl with a little oil or cooking spray. Place the kneaded dough into the bowl, turning it to coat all sides with the grease. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size. A slightly warm oven (turned off) or a sunny windowsill can be ideal spots for rising.

Assembling and Baking the Rolls

Preparing the Filling

While your dough is rising, prepare the delicious pistachio filling. In a medium bowl, combine the ½ cup of pistachio cream/butter with the brown sugar and the ground cinnamon. Mix until well combined and a paste-like consistency is achieved. This will create a wonderfully fragrant and nutty filling for your rolls. Make sure to really get in there and combine everything thoroughly to ensure an even distribution of flavor throughout the rolls.

Rolling and Filling the Dough

Once the dough has doubled in size, punch it down gently to release the air. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12×18 inches. Aim for an even thickness across the entire rectangle. Spread the softened cream cheese evenly over the rolled-out dough, leaving a small border along one of the long edges. Then, spread the pistachio cream and brown sugar mixture evenly over the cream cheese layer. Sprinkle the chopped pistachios evenly over the filling.

Rolling and Cutting

Starting from the long edge that is opposite the clean border, tightly roll up the dough into a log. Try to keep the roll as compact as possible to ensure even-sized cinnamon rolls. Once rolled, pinch the seam to seal it. Using a sharp knife or unflavored dental floss (which provides a cleaner cut), cut the log into 12 equal rolls. To use dental floss, slide it under the log, cross the ends over the top, and pull to slice.

Second Rise and Baking

Arrange the cut rolls into a greased 8×8 inch baking dish, leaving a little space between each one as they will expand further. Cover the dish loosely with plastic wrap or a clean kitchen towel and let the rolls rise for another 30 to 45 minutes, until they are puffy and have filled in the gaps. While the rolls are on their second rise, preheat your oven to 375°F (190°C). Bake the cinnamon rolls for 20 to 25 minutes, or until they are golden brown on top and cooked through. The smell will be absolutely divine!

Making the Pistachio Cream Cheese Frosting

Mixing the Frosting

As soon as the rolls come out of the oven, prepare the luscious frosting. In a medium bowl, combine the softened 8 ounces of cream cheese with the ¼ cup of pistachio cream/butter. Beat these together with an electric mixer until smooth and creamy. Gradually add the powdered sugar, about ½ cup at a time, beating until fully incorporated and the frosting is light and fluffy. If the frosting is too thick, you can add a teaspoon of milk or cream; if it’s too thin, add a bit more powdered sugar.

Finishing Touches

Once the cinnamon rolls are out of the oven and have cooled slightly for about 5 minutes, gently pour the heavy cream evenly over the warm rolls. This step adds an extra layer of moisture and richness. Then, generously spread the pistachio cream cheese frosting over the warm rolls. The heat from the rolls will slightly melt the frosting, creating a wonderfully decadent glaze. Serve warm and enjoy these irresistible Small Batch Pistachio Cream Cinnamon Rolls!

Conclusion:

There you have it – a delightful guide to creating perfect Small Batch Pistachio Cream Cinnamon Rolls! We’ve walked through each step, from crafting that impossibly tender dough to achieving the ultimate swirl of creamy pistachio goodness and warm cinnamon. These aren’t just any cinnamon rolls; they’re a testament to how simple ingredients can create something truly special, especially when scnon-alcoholic aled down for a smaller batch. Enjoy the process, savor the aroma filling your kitchen, and most importantly, delight in the first warm, gooey bite.

I love serving these Small Batch Pistachio Cream Cinnamon Rolls warm, right out of the oven, with a cup of coffee or tea for a decadent breakfast or a comforting afternoon treat. They’re also fantastic for a small gathering or a special occasion where you want to impress without overdoing it. For variations, consider adding a hint of cardamom to the cinnamon filling for an extra layer of spice, or experiment with different nuts like finely chopped almonds for a subtle crunch. Don’t be afraid to get creative with your glaze too – a touch of honey or maple syrup can add another dimension of flavor.

So, go ahead and give these Small Batch Pistachio Cream Cinnamon Rolls a try. I’m confident you’ll fall in love with their unique flavor profile and the satisfaction of baking them yourself. Happy baking!

Frequently Asked Questions:

Can I make the dough for Small Batch Pistachio Cream Cinnamon Rolls ahead of time?

Yes, you can! After the first rise, you can cover the dough tightly and refrigerate it for up to 24 hours. This can actually enhance the flavor. When you’re ready to bake, let the dough sit at room temperature for about 30-60 minutes to become more pliable before rolling and filling.

What if I don’t have pistachio paste for the Small Batch Pistachio Cream Cinnamon Rolls?

If you can’t find pistachio paste, you can make a quick substitute. Finely grind roasted, unsalted pistachios in a food processor until they form a coarse meal. Then, continue processing with a tablespoon or two of neutral oil (like vegetable or canola) until a paste-like consistency is achieved. It might be slightly chunkier than commercial paste, but it will still provide that delicious pistachio flavor.