Chocolate Job
Pistachio Cinnamon Rolls
Savor the irresistible taste of pistachio cinnamon rolls, a delightful twist on the classic cinnamon roll recipe. These indulgent pistachio rolls feature a luscious filling of ground pistachios and cinnamon, creating a perfect harmony of flavors. Whether you call them pistachio rolls, pistachio buns, or pistachio morning buns, they are a true treat for your taste buds. The crunchy texture of pistachios combined with the aromatic essence of cinnamon makes each bite a delightful experience. Elevate your breakfast or brunch with these delectable pistachio cinnamon rolls that are sure to leave you craving for more.
Ingredients
For the dough:
- 1 cup (128g) raw shelled pistachios
- ½ cup (105 g) Demerara sugar
- 1 teaspoon finely grated lemon zest
- ¾ teaspoon ground cardamom
- ½ teaspoon kosher salt
- ½ cup (113 g) unsalted butter (1 stick), plus 1 tablespoon, at room temperature, for greasing the pan
- 2 tablespoons honey
- Servings 12 rolls
- Author Claire Saffitz
How to make Pistachio Cinnamon Rolls?
1. Prepare the pistachios: Preheat the oven to 350 degrees Fahrenheit and place the pistachios on a rimmed baking sheet. Toast them in the oven, shaking occasionally, until they turn a golden brown color and emit a delightful nutty aroma, which should take around 6 to 10 minutes. Once toasted, remove from the oven and let them cool completely. Proceed to finely chop the pistachios or crush them using a heavy pot, ensuring they are finely textured. Set the prepared pistachios aside for later use.
2. Prepare the filling: In a small bowl, mix together the sugar, lemon zest, cardamom, and salt using your fingertips. Rub the lemon zest into the mixture until it becomes fragrant and thoroughly blended. Reserve ¼ cup of this mixture for sprinkling over the baked buns later. In another bowl, combine the remaining sugar mixture with the finely chopped pistachios, ensuring they are well incorporated. Set aside this pistachio and sugar mixture for later use.
3. In a small saucepan, melt ½ cup of butter and honey together over low heat. Stir occasionally until the butter is fully melted and the mixture is well combined. Once melted, remove the saucepan from the heat and set it aside for later use.
4. Prepare the baking dish by using a pastry brush to coat the bottom and sides with the remaining tablespoon of room temperature butter. Ensure that the entire surface is evenly coated. Set the prepared baking dish aside for later use.
5. Roll out the dough: Take the dough out of the refrigerator and remove the cover. Gently scrape the dough from the bowl and transfer it to the work surface. Use the heel of your hand to press down and release the trapped air, deflating the risen dough. The dough will feel firm. Sprinkle a small amount of flour underneath and on top of the dough to prevent sticking. Roll the dough into a rectangle shape, aiming for dimensions of approximately 22 inches in length, 12 inches in width, and a thin thickness of slightly less than ¼ inch. If needed, sprinkle additional flour to avoid sticking. It’s important to work swiftly to maintain a cool dough, making it easier to slice into buns later on.
6. Fill and shape the buns: Remove any excess flour from the dough’s surface. Brush the entire dough surface with the honey butter mixture, leaving about 3 tablespoons aside for later. Ensure that the pistachio mixture is evenly sprinkled across the dough, gently pressing it to adhere. Starting from one of the longer sides, tightly roll the dough into a log. If the dough feels soft, transfer the log to a baking sheet and refrigerate for 10 to 15 minutes until firm enough to slice. Use a serrated knife to trim the ends of the log, then cut it into three equal sections. Slice each section into five even pieces, resulting in a total of 15 pieces. Arrange the pieces in the prepared baking dish, cut side facing up, forming a grid of 3 rows and 5 columns.
7. Allow the buns to rise: Use plastic wrap to cover the pan and let it sit at room temperature. Allow the buns to rise until they are touching each other, significantly puffed, and approximately doubled in size. This process typically takes about 1½ to 2 hours.
8. In the meantime, position an oven rack in the center position and preheat the oven to 350 degrees Fahrenheit.
9. To bake the buns, remove the plastic wrap and place the pan in the preheated oven. Bake for about 20 to 25 minutes, rotating the pan 180 degrees halfway through baking, until the buns are golden brown and cooked through. Once baked, remove the buns from the oven and immediately brush them with the reserved honey butter. Sprinkle the reserved sugar mixture evenly over the top of the buns. Allow the buns to cool completely in the pan before serving.
Delicious Pistachio Cinnamon Rolls Recipe: A Nutty Twist on a Classic
Indulge in the irresistible goodness of pistachio cinnamon rolls, a delightful twist on the classic cinnamon roll recipe. These heavenly pistachio rolls are infused with the rich flavors of ground pistachios and aromatic cinnamon, creating a delectable combination that will tantalize your taste buds. Whether you call them pistachio rolls, pistachio buns, pistachio morning buns, or even pistachio sticky buns, these treats are sure to become a favorite. For an extra touch of indulgence, you can add a hint of cardamom to elevate the flavors even further. With their soft, fluffy texture and a delightful balance of sweet and nutty flavors, these pistachio cinnamon rolls are perfect for breakfast or as a delightful treat any time of the day. You’ll love the enticing aroma that fills your kitchen as these rolls bake to golden perfection. Enjoy them fresh out of the oven or drizzled with a creamy glaze for an added touch of sweetness. Whether you’re a cinnamon lover or a pistachio enthusiast, this pistachio rolls recipe is sure to satisfy your cravings. Give in to the temptation and treat yourself to these delightful pistachio cinnamon rolls that are guaranteed to leave you wanting more.
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