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Pistachio Cream Filled Cinnamon Rolls with Brown Butter Glaze

Two Pistachio Cream Cinnamon Rolls on a white plate, one cut open revealing bright green pistachio cream filling.
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Make soft, fluffy cinnamon rolls filled with a rich pistachio cream and topped with a nutty brown butter glaze.

Ingredients

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  • 1 cup whole milk, warm (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 1/2 cup (1 stick) unsalted butter, melted, plus 2 tablespoons for glaze
  • 2 large eggs, room temperature
  • 4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup shelled, unsalted pistachios, finely ground
  • 1/4 cup powdered sugar, for filling
  • 1 teaspoon vanilla extract, for filling
  • 1/4 cup (1/2 stick) unsalted butter, softened, for filling
  • 2 tablespoons ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, for glaze
  • 1 1/2 cups powdered sugar, for glaze
  • 1 teaspoon vanilla extract, for glaze
  • 2 tablespoons milk or heavy cream, for glaze

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let stand for 5 to 10 minutes until foamy.
  2. Make the dough: Whisk in the remaining sugar, melted butter, and eggs into the yeast mixture. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
  3. Knead the dough: Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic. 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.
  4. 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. Set aside.
  5. Roll out the dough: Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12×18 inches.
  6. Assemble the rolls: Spread the pistachio cream evenly over the dough, leaving a 1-inch border on one long edge. Sprinkle the cinnamon evenly over the cream.
  7. 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.
  8. Second rise: Place the rolls cut-side up in a greased 9×13 inch baking dish. Cover and let rise again for 30 to 45 minutes until puffy. Preheat your oven to 375°F (190°C).
  9. Bake: Bake for 20 to 25 minutes until golden brown.
  10. Make the brown butter glaze: Melt 1/2 cup butter in a small saucepan over medium heat. Cook, swirling often, until the butter foams and brown bits form at the bottom, about 5 minutes. Remove from heat and let cool slightly.
  11. Finish the glaze: Whisk the browned butter, 1 1/2 cups powdered sugar, 1 teaspoon vanilla, and 2 tablespoons milk/cream until smooth. If the glaze is too thick, add a small amount of extra milk.
  12. Glaze and serve: Drizzle the warm glaze over the warm cinnamon rolls immediately after removing them from the oven.

Notes

  • For a stronger pistachio color, you can add a drop of green food coloring to the pistachio cream filling.
  • If you do not have finely ground pistachios, pulse them in a food processor until they resemble coarse flour.
  • To make the rolls extra soft, cover the pan with foil for the first 15 minutes of baking.

Nutrition

Find it online: https://delishdreams.com/pistachio-cream-cinnamon-rolls-recipe/