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Small Batch Pistachio Cream Cinnamon Rolls

Two stacked cinnamon rolls topped with vibrant green Small Batch Pistachio Cream Cinnamon icing.
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A recipe for making a few small cinnamon rolls featuring a rich pistachio cream filling and glaze.

Ingredients

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  • 1/2 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon instant dry yeast
  • 1/8 teaspoon salt
  • 2 tablespoons milk, warm
  • 1 tablespoon unsalted butter, melted, plus more for greasing
  • 1 tablespoon unsalted butter, softened (for filling)
  • 1 tablespoon light brown sugar (for filling)
  • 1/2 teaspoon ground cinnamon (for filling)
  • 2 tablespoons pistachio paste or finely ground pistachios mixed with 1 teaspoon oil (for cream)
  • 1 tablespoon powdered sugar (for cream)
  • 1 teaspoon milk or water (for cream)

Instructions

  1. Combine flour, granulated sugar, yeast, and salt in a small bowl. Add warm milk and 1 tablespoon melted butter. Mix until a shaggy dough forms.
  2. Knead the dough on a lightly floured surface for 3 minutes until smooth. Place the dough in a lightly buttered small bowl, cover, and let it rest in a warm spot for 30 minutes until slightly puffy.
  3. While the dough rests, prepare the filling. In a separate small bowl, mix the 1 tablespoon softened butter, brown sugar, and cinnamon until combined.
  4. Roll the dough out into a small rectangle, about 4×6 inches. Spread the cinnamon-butter mixture evenly over the dough.
  5. Roll the dough tightly along the long edge. Cut the roll into 3 equal pieces.
  6. Place the 3 rolls into a small, greased oven-safe ramekin or small loaf pan. Cover and let rest for 15 minutes.
  7. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Bake for 15 to 18 minutes, or until golden brown.
  8. While the rolls bake, prepare the pistachio cream. Whisk together the pistachio paste, powdered sugar, and 1 teaspoon of milk until smooth. Add a tiny bit more liquid if needed to reach a drizzling consistency.
  9. Remove the rolls from the oven and let them cool slightly. Drizzle the pistachio cream over the warm rolls before serving.

Notes

  • If you do not have pistachio paste, finely grind raw pistachios in a food processor until they form a paste, adding a drop of neutral oil if necessary to help them combine.
  • For a stronger cinnamon flavor, increase the filling amount to 3/4 teaspoon.
  • This recipe yields 3 small rolls.

Nutrition

Find it online: https://delishdreams.com/small-batch-pistachio-cream-cinnamon/