Description
These Pistachio Honey Cinnamon Rolls combine a soft, fluffy yeast dough with a rich, spiced pistachio filling and a luscious honey glaze. Enhanced with hints of cinnamon and cardamom, they offer a delightful twist on classic cinnamon rolls, perfect for breakfast or dessert.
Ingredients
Dough Ingredients
- 1 cup whole milk
- 1 tbsp dry active yeast (or fast-acting yeast)
- 2 large eggs (at room temperature)
- 1/3 cup unsalted butter (melted)
- 2 tsp vanilla extract
- 1/2 cup white granulated sugar
- 1 tsp sea salt
- 4 to 4 1/2 cups all-purpose flour
Filling Ingredients
- 1 1/2 cups shelled, roasted pistachios
- 1/2 cup white granulated sugar
- 2 tsp ground cinnamon
- 1 tsp ground cardamom
- 2/3 cup unsalted butter (softened at room temperature)
- 1/4 cup honey
Honey Glaze
- 1/2 cup water
- 1/2 cup honey
- 1/4 cup lemon juice
Egg Wash and Garnish
- 2 large egg yolks + 2 tbsp water (for egg wash)
- 1/3 cup finely diced pistachios (for garnish)
Instructions
- Preparing the Yeast Dough: Warm the milk to 125°F using a microwave or stovetop. Pour into a large mixing bowl and sprinkle the yeast over it. Let it sit for 5 minutes to activate the yeast, then whisk in the eggs, melted butter, vanilla extract, sugar, and salt until combined.
- Mixing and Kneading Dough: Gradually add 4 to 4 1/2 cups of all-purpose flour, whisking well after each addition. As the mixture thickens, switch to using a spatula, then your hands once the dough forms. Turn the dough onto a floured surface and knead, adding flour as needed, until the dough is smooth, elastic, soft, and no longer sticky.
- Proofing: Place the dough back into the mixing bowl, cover with a towel, and set in a warm spot to proof until it doubles in size, approximately 1 to 1 ½ hours. If using instant or fast-acting yeast, this proofing can be skipped.
- Making the Pistachio Filling: While the dough proofs, pulse the pistachios in a food processor until finely ground. Add sugar, softened butter, cinnamon, and cardamom, then pulse until a thick paste forms. Set aside.
- Shaping the Rolls: Once proofed, punch down the dough and roll it out on a floured surface into a 20x25-inch rectangle. Evenly spread the pistachio filling over the dough, leaving about an inch clear at the top edge. Cut the dough into 12 even strips. Drizzle 1/4 cup honey over the filling, then tightly roll each strip and pinch the ends to seal.
- Arranging for Baking: Line two large baking sheets with parchment paper. Place the rolls on the sheets, spacing them at least 2 inches apart. Prepare egg wash by beating egg yolks and water, then lightly brush over each roll. Sprinkle the diced pistachios on top if desired.
- Second Proofing and Baking: Allow the rolls to proof again for about 45 minutes until doubled in size. Preheat the oven to 350°F. Bake the rolls one sheet at a time for 22 to 24 minutes, until golden brown.
- Preparing the Honey Glaze: While baking, combine water, honey, and lemon juice in a small saucepan. Simmer over medium heat for 5 minutes, whisking occasionally.
- Applying Honey Glaze: Remove rolls from the oven and generously brush the honey glaze over each roll several times to let it soak in.
- Serving and Storage: Allow rolls to cool slightly before serving. Store leftovers in an airtight container at room temperature, or wrap well and freeze for longer storage.
Notes
- Make sure milk temperature does not exceed 125°F to avoid killing the yeast.
- You can use fast-acting yeast to skip the initial dough proofing step.
- For a textured filling, finely dice pistachios instead of processing into a paste.
- Spacing rolls properly on baking sheets ensures even baking and nice shape.
- The honey glaze adds sweetness and moisture, don't skip brushing it on.
- Store leftover rolls at room temperature for 2-3 days or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
