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Small Batch Pistachio Cream Cinnamon Rolls Recipe
Ben Carraoli

Small Batch Pistachio Cream Cinnamon Rolls Recipe

I recently made these Small Batch Pistachio Cream Cinnamon Rolls, and I can’t stop thinking about them! The soft, fluffy dough, combined with rich pistachio filling and sweet cream cheese icing, made my kitchen smell like heaven. I love that this recipe is small-batch—perfect when I want a treat without leftover temptation
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Total Time 55 minutes
Ingredients Method Notes

Ingredients
  

  • Milk of choice – for tender soft dough; I prefer whole milk for creaminess
  • Instant or active dry yeast – ensures a perfect rise
  • Egg – adds richness and structure to the dough
  • Salted butter – gives flavor and soft layers; use unsalted if adjusting salt
  • Granulated sugar – balances the dough with subtle sweetness
  • Bread flour or all-purpose flour – bread flour gives extra chewiness
  • Salt – enhances all flavors
  • Pistachio cream or butter – the star ingredient for nutty flavor
  • Brown sugar – adds depth to the filling
  • Cinnamon – classic warming spice
  • Chopped pistachios – for texture and garnish
  • Heavy cream – makes the icing silky
  • Cream cheese – adds tanginess to the frosting
  • Powdered sugar – sweetens the icing smoothly
  • Vanilla extract – enhances overall flavor

Method
 

  1. Start by warming your milk slightly and mixing it with yeast and sugar. I let the mixture sit until bubbly—it makes the dough light and airy. Then, I combined it with flour, butter, egg, and salt to form a soft, smooth dough.
  2. Once the dough rested, I rolled it into a rectangle and spread pistachio cream evenly over it. Sprinkling brown sugar and cinnamon on top creates that classic gooey cinnamon filling I love.
  3. I rolled the dough tightly and sliced it into individual rolls using dental floss for clean edges. After a final rise of 30-45 minutes, I baked them until golden brown—my kitchen smelled amazing!
  4. While the rolls baked, I whisked cream cheese, powdered sugar, heavy cream, vanilla, and a bit of pistachio butter into a silky icing. Spreading it over warm rolls lets it melt perfectly into every layer.

Notes

  • I always use room temperature ingredients; it makes the dough easier to handle.
  • Don’t over-knead; soft, tender rolls come from gentle handling.
  • Spreading filling evenly ensures gooey layers in every bite.
  • Rolling tightly helps the rolls keep their shape while baking.
  • I let the rolls proof again before baking; it makes them puff beautifully.