Small Batch Pistachio Cream Cinnamon Rolls Recipe

Save this recipe on:

Golden, pillowy cinnamon rolls just got a luxurious makeover. These Small Batch Pistachio Cream Cinnamon Rolls are the perfect blend of warm cinnamon spice and nutty richness, all swirled into a buttery dough and topped with a luscious pistachio glaze. The balance of sweet and savory makes each bite unforgettable, while the vibrant green pistachios add a touch of elegance to this cozy classic.

Designed for small households or a weekend treat, this recipe yields just the right amount—enough to indulge without overcommitting. Whether you’re enjoying one with your morning coffee or presenting a plate for brunch guests, these rolls are soft, gooey, and packed with flavor from edge to center. Let the warm aroma of cinnamon and pistachio fill your kitchen—you’re about to make something extraordinary.

---

Ingredients for Small Batch Pistachio Cream Cinnamon Rolls

Dough:

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1/4 tsp salt
• 1/2 tsp instant yeast
• 1/3 cup warm milk
• 1 tbsp unsalted butter, softened

Filling:

• 1 tbsp unsalted butter, melted
• 2 tbsp light brown sugar
• 1/2 tsp ground cinnamon
• 2 tbsp finely chopped roasted pistachios

Pistachio Cream Glaze:

• 1/2 cup powdered sugar
• 2 tbsp pistachio paste (store-bought or homemade)
• 1–2 tbsp milk, for thinning
• 1 tbsp chopped pistachios, for garnish

---

Step 1: Prepare the Dough

In a medium mixing bowl, combine the flour, sugar, salt, and instant yeast. Add the warm milk and softened butter, then mix until a sticky dough forms. Knead the dough on a lightly floured surface for about 5–6 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour or until doubled in size.

---

Step 2: Make the Filling

While the dough rises, prepare the cinnamon pistachio filling. In a small bowl, stir together the melted butter, brown sugar, and cinnamon. Set aside the chopped pistachios—you’ll sprinkle those on top during assembly.

---

Step 3: Roll and Fill

Once the dough has doubled in size, roll it out on a floured surface into a rectangle roughly 8×6 inches. Spread the cinnamon sugar filling evenly over the dough, then sprinkle the chopped pistachios across the top.

---

Step 4: Shape the Rolls

Starting from the longer side, tightly roll the dough into a log. Cut it into 4 even pieces using a sharp knife or unflavored dental floss for clean edges. Place the rolls into a greased 6-inch baking dish or small pan, spaced slightly apart.

---

Step 5: Second Rise

Cover the pan with a towel and let the rolls rise again for 30–40 minutes, or until puffy and touching each other.

---

Step 6: Bake

Preheat your oven to 350°F (175°C). Bake the rolls for 18–22 minutes, or until golden brown on top. Let them cool slightly before glazing.

---

Step 7: Make the Pistachio Cream Glaze

In a small bowl, whisk together powdered sugar and pistachio paste. Add milk 1 tablespoon at a time until you reach a thick but pourable consistency. Drizzle generously over warm rolls and top with additional chopped pistachios.

---

Estimated Nutrition (Per Roll, Approximate)

• Calories: 270
• Total Fat: 11g
• Saturated Fat: 4g
• Carbohydrates: 37g
• Sugar: 15g
• Fiber: 1g
• Protein: 5g
• Sodium: 100mg

---

Frequently Asked Questions

What if I don’t have pistachio paste?

You can make a quick version by blending roasted, unsalted pistachios with a bit of oil until smooth. Alternatively, substitute with almond or cashew butter for a different twist.

Can I double the recipe?

Absolutely! Just double all ingredients and use a larger baking dish. Watch the baking time—it may increase by a few minutes.

Do I have to use instant yeast?

If you only have active dry yeast, dissolve it in the warm milk with a pinch of sugar first and let it sit until foamy before mixing with the other ingredients.

How can I make these ahead of time?

Prepare the rolls, place them in the baking dish, cover, and refrigerate overnight. Let them come to room temperature for 30–45 minutes before baking in the morning.

Can I use dairy-free alternatives?

Yes, plant-based milk and vegan butter work beautifully in this recipe. Just be sure your pistachio paste is dairy-free as well.

What size baking dish should I use?

A 6-inch round or square dish is perfect for this small batch. You can also bake them in ramekins for individual servings.

Why didn’t my dough rise?

The yeast may have been expired, or the milk might have been too hot and killed the yeast. Always check both temperature and freshness.

Can I add other nuts or flavorings?

Definitely! Chopped walnuts or almonds work great, and a touch of orange zest in the filling adds a bright, fragrant note.

---

Print

Save this recipe on: