Small Batch Pistachio Cream Cinnamon Rolls Recipe
This Small Batch Pistachio Cream Cinnamon Rolls recipe features soft, fluffy yeast dough swirled with a rich pistachio butter, cinnamon, and brown sugar filling. Baked to golden perfection and topped with a luscious pistachio cream cheese icing, these rolls are perfect for a cozy breakfast or indulgent snack in a manageable small batch size.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 15 minutes
- Yield: 4 to 6 rolls 1x
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Dough:
- 1/2 cup warm milk
- 1 1/2 teaspoons instant or active dry yeast
- 1 large egg
- 3 tablespoons softened butter
- 2 tablespoons granulated sugar
- 1 1/4 cups all-purpose or bread flour
- 1/4 teaspoon salt
For the Filling:
- 1/3 cup pistachio butter or pistachio cream
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons chopped pistachios (optional, for crunch)
For the Icing:
- 3 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 2 tablespoons pistachio butter
Instructions
- Make the Dough: Warm the milk until lukewarm and combine it with the yeast. Let it sit until foamy, about 5 minutes. Add the egg and softened butter, mixing well. In a separate bowl, whisk together the flour, sugar, and salt. Gradually add the dry mixture to the wet ingredients, stirring until a sticky dough forms. Knead the dough on a floured surface just until smooth and elastic, about 5-7 minutes.
- First Rise: Place the dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let it rise in a warm spot for about 1 hour, or until doubled in size.
- Prepare the Filling: While the dough is rising, combine the pistachio butter with brown sugar and cinnamon in a bowl. Optionally, stir in chopped pistachios for texture and crunch.
- Shape the Rolls: Once doubled, roll the dough out on a floured surface into a rectangle approximately 10×12 inches. Spread the pistachio filling evenly over the dough, then carefully roll it up tightly from one long edge to the other to form a log. Slice the log into 4 to 6 even rolls depending on your preferred size.
- Second Rise: Grease a small baking dish or pan and arrange the rolls inside, spaced close but not touching. Cover and let the rolls rise again for 30 to 45 minutes until puffy and nearly touching each other.
- Bake: Preheat oven to 350°F (175°C). Bake the rolls for 23 to 30 minutes, until they turn golden brown and are fully baked through. They should be soft and springy but not doughy in the center.
- Make the Pistachio Cream Cheese Icing: While the rolls bake, beat the softened cream cheese with powdered sugar, vanilla extract, heavy cream, and pistachio butter until smooth and creamy.
- Ice & Serve: Spread the warm rolls generously with the pistachio cream cheese icing so it melts into the spirals. Garnish with additional chopped pistachios if desired. Serve warm and enjoy!
Notes
- Ensure milk is lukewarm, not hot, to properly activate the yeast without killing it.
- You can substitute pistachio butter with almond butter if unavailable, but pistachio offers the best authentic flavor.
- For a smaller batch, this recipe makes 4 to 6 rolls; double for a larger batch.
- Make sure the rolls rise fully during both rises for a soft, tender crumb.
- Store leftover rolls in an airtight container and reheat gently before serving.
Keywords: pistachio cinnamon rolls, small batch cinnamon rolls, pistachio cream, cream cheese icing, homemade cinnamon rolls, breakfast rolls
