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Small Batch Pistachio Cream Cinnamon Rolls

Small Batch Pistachio Cream Cinnamon Rolls

A cozy, small batch recipe for fluffy cinnamon rolls filled with sweet pistachio cream and topped with a rich cream cheese frosting.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour 45 minutes
Servings: 4 rolls
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1/3 cup warm whole milk about 110 degrees Fahrenheit
  • 1 tsp active dry yeast
  • 1 cup all-purpose flour plus more for dusting
  • 3 tbsp sweetened pistachio cream for the filling

Equipment

  • Small Baking Dish or Cast Iron Skillet
  • Mixing bowl
  • Rolling Pin

Method
 

  1. Bloom the yeast in the warm milk with a pinch of sugar until frothy, about five minutes.
  2. Mix in the melted butter, egg yolk, remaining sugar, flour, and salt. Knead for five minutes, then let rise in a warm place until doubled in size.
  3. Roll the dough into a rectangle. Spread with softened butter, pistachio cream, and brown sugar. Roll tightly into a log and cut into four equal pieces.
  4. Bake at 350 degrees Fahrenheit for 25 minutes after pouring a splash of heavy cream over the top.

Notes

  • Ensure your milk is not too hot to avoid killing the yeast.
  • Store unfrosted rolls at room temperature for up to two days.