Description

Soft, gooey, and gloriously nutty, these Small Batch Pistachio Cream Cinnamon Rolls are the perfect treat when you’re craving something comforting but don’t want a full tray. Perfect for quick breakfast cravings, indulgent brunch spreads, or dreamy dessert moments, this easy recipe balances rich pistachio cream with a cinnamon-sugar swirl inside fluffy homemade dough. It’s a bite-sized luxury that’ll impress anyone lucky enough to share it. The warm, nutty aroma and luscious glaze will keep this one on your list of top food ideas.

Ingredients

For the 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

For the Filling:

1 tbsp unsalted butter, melted

2 tbsp light brown sugar

1/2 tsp ground cinnamon

2 tbsp finely chopped roasted pistachios

For the Pistachio Cream Glaze:

1/2 cup powdered sugar

2 tbsp pistachio paste

1–2 tbsp milk

1 tbsp chopped pistachios (for garnish)

Instructions

Mix flour, sugar, salt, and yeast in a bowl.
Add warm milk and butter. Knead until smooth, about 5–6 minutes.
Place in a greased bowl, cover, and let rise 1 hour or until doubled.
Prepare filling by combining melted butter, brown sugar, and cinnamon.
Roll dough into 8×6-inch rectangle. Spread filling and sprinkle chopped pistachios.
Roll tightly into a log and cut into 4 even rolls.
Place rolls in a greased 6-inch baking dish. Let rise 30–40 minutes.
Bake at 350°F (175°C) for 18–22 minutes, until golden.
Whisk glaze ingredients together and drizzle over warm rolls.
Top with extra pistachios and serve warm.

Prep Time: 1 hour 20 minutes (includes rising time)
Cook Time: 20 minutes
Category: Breakfast