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Small Batch Pistachio Cream Cinnamon Rolls

Small Batch Pistachio Cream Cinnamon Rolls

A quick and easy small-yield recipe featuring soft yeast dough rolled with a rich, nutty filling and baked to golden perfection.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 1 hour 45 minutes
Servings: 4 rolls
Course: Breakfast, Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 tbsp granulated sugar
  • 0.5 tsp instant yeast
  • 0.25 tsp kosher salt
  • 0.25 cup warm whole milk Not hot to the touch
  • 2 tbsp unsalted butter Melted, for dough
  • 1 large egg yolk
  • 3 tbsp pistachio cream For filling
  • 1 tbsp unsalted butter Softened, for filling
  • 2 tbsp brown sugar For filling
  • 2 tbsp cream cheese Softened, for frosting
  • 1 tbsp powdered sugar For frosting

Equipment

  • 6-inch baking dish
  • Rolling Pin
  • Mixing Bowls

Method
 

  1. Mix the warm milk, melted butter, granulated sugar, and instant yeast in a bowl. Let sit for 5 minutes.
  2. Combine the egg yolk, flour, and salt into the wet ingredients, stirring until a shaggy dough forms.
  3. Knead the dough on a lightly floured surface for 5 minutes until smooth and elastic, then let it rise in a covered bowl for 1 hour.
  4. Roll the dough out into an 8x6 inch rectangle.
  5. Spread the softened butter, pistachio cream, and brown sugar evenly over the dough surface.
  6. Shape by rolling the dough tightly into a log, cutting it into 4 equal slices, and placing them in a greased 6-inch baking dish. Let rise for 30 minutes.
  7. Bake at 350 degrees Fahrenheit for 20 minutes. Whisk the cream cheese and powdered sugar together, then spread over the warm rolls.

Notes

  • Use unflavored dental floss for perfectly clean cuts through the dough log.