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Pistachio Honey Cinnamon Rolls Recipe

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3.9 from 15 reviews

These Pistachio Honey Cinnamon Rolls combine soft, fluffy yeast dough with a rich pistachio and spice filling, finished with a sweet honey glaze. Perfect for breakfast or a special treat, these rolls are fragrant, nutty, and wonderfully moist with a touch of citrusy sweetness from the glaze.

  • Total Time: 1 hour 24 minutes
  • Yield: 12 servings

Ingredients

Dough

  • 1 cup whole milk
  • 1 tbsp dry active yeast (or fast-acting yeast)
  • 2 large eggs (at room temp)
  • 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

Pistachio Filling

  • 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 temp)
  • 1/4 cup honey

Honey Glaze

  • 1/2 cup water
  • 1/2 cup honey
  • 1/4 cup lemon juice

For Finishing

  • 2 large egg yolks + 2 tbsp water (for egg wash)
  • 1/3 cup finely diced pistachios (for garnish)

Instructions

  1. Preparing the Yeast Dough: Warm the milk to about 125°F, then pour into a large bowl. Sprinkle yeast over the milk and let it sit for 5 minutes to activate. Whisk in eggs, melted butter, vanilla extract, sugar, and salt until combined.
  2. Incorporating Flour: Gradually add flour (starting with 4 cups), whisking well after each addition. Once the mixture thickens, switch to a spatula, and finally use hands to form a dough as it comes together.
  3. Kneading the Dough: Flour a work surface generously, turn out the dough, and knead, adding flour as necessary until the dough is smooth, elastic, soft, and no longer sticky.
  4. Proofing the Dough: Place the dough back in the bowl, cover with a towel, and set in a warm spot to rise until doubled in size, about 1 to 1 ½ hours. If using fast-acting yeast, you may skip this step.
  5. Preparing the Pistachio Filling: While dough proofs, finely grind the pistachios in a food processor or finely dice by hand. Add sugar, softened butter, cinnamon, and cardamom; pulse until a thick paste forms. Set aside.
  6. Rolling the Dough: After dough has risen, punch it down and roll on a floured surface into a 20×25-inch rectangle.
  7. Adding Filling: Spread the pistachio filling evenly over the rectangle, leaving about 1 inch at the top edge clear. Cut dough into 12 even strips. Drizzle 1/4 cup honey over the filling after cutting.
  8. Forming Rolls: Roll each strip tightly, pinching the ends to seal and prevent unrolling.
  9. Preparing for Baking: Line two baking sheets with parchment paper. Place rolls spaced at least 2 inches apart on the sheets using guideline markings if available.
  10. Applying Egg Wash: Beat egg yolks and water together and gently brush over the tops and sides of each roll. Sprinkle diced pistachios on top if desired.
  11. Second Proofing: Let rolls proof again in a warm spot until doubled, about 45 minutes. Preheat oven to 350°F during this time.
  12. Baking: Bake rolls one sheet at a time for 22-24 minutes or until golden brown on the outside.
  13. Making Honey Glaze: While baking, combine water, honey, and lemon juice in a small saucepan. Simmer over medium heat for about 5 minutes, whisking occasionally.
  14. Glazing Rolls: Immediately after baking, generously brush the honey glaze over each roll multiple times to soak the bread.
  15. Cooling and Serving: Allow rolls to cool slightly before serving. Store leftovers in an airtight container at room temperature or freeze tightly wrapped.

Notes

  • Use warm milk (around 125°F) to properly activate the yeast without killing it.
  • If using fast-acting yeast, you can skip the first proofing step to save time.
  • Ensure the dough is soft but not sticky by adding flour gradually during kneading.
  • For evenly baked rolls, space them about 2 inches apart on baking sheets.
  • The honey glaze adds a delicious sticky sweetness and shine; apply it while rolls are hot for best absorption.
  • Store leftover rolls at room temperature in an airtight container or freeze wrapped tightly to preserve freshness.
  • Ground pistachios can be replaced with other nuts if preferred, but pistachios provide a unique flavor and color.
  • Author: Monica
  • Prep Time: 30 minutes
  • Cook Time: 24 minutes
  • Category: Breakfast Pastry
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/pistachio-honey-cinnamon-rolls-recipe/