Pistachio Cream Rolls (Print Version)

# Ingredients:

→ Dough

01 - 2½ cups bread flour (or all-purpose flour)
02 - ½ teaspoon salt
03 - ¼ cup granulated sugar, divided
04 - 1 egg, at room temperature
05 - ¾ cup warm milk (around 110°F)
06 - ⅓ cup super soft salted butter
07 - 2½ teaspoons active dry yeast

→ Filling

08 - ½ cup chopped pistachios
09 - ½ cup brown sugar
10 - ⅓ cup heavy cream (to pour over rolls)
11 - ½ cup pistachio cream or paste
12 - 1 tablespoon ground cinnamon

→ Pistachio Cream Cheese Icing

13 - 2 teaspoons vanilla extract
14 - 8 ounces cream cheese, softened
15 - 1½ cups powdered sugar
16 - ¼ cup pistachio cream or butter

# Instructions:

01 - In a big bowl, mix the warm milk with 1 tablespoon of the sugar. Sprinkle the yeast on top, stir, and wait 3-5 minutes until it turns frothy.
02 - Combine the rest of the sugar, egg, and butter with the yeast mixture. Add flour and salt, and stir lightly to combine. Rest for 5 minutes, then knead for 5-7 minutes by hand on a floured surface or with a stand mixer using the dough hook until it's elastic and smooth.
03 - Coat a bowl with a little oil or butter, place your dough inside, cover, and wait about 30 minutes until it rises to twice its original size.
04 - Before the dough finishes rising, stir together the brown sugar and cinnamon in a small bowl. Grease your baking pan—either a 10.5×7.5-inch rectangle dish or an 8-inch round pan.
05 - Once your dough has risen, roll it on a floured counter into a rectangle measuring 12×8 inches. Spread pistachio cream evenly on it, leaving a tiny margin around the edges. Sprinkle the cinnamon-sugar mix and chopped pistachios on top. Roll it tightly from the long side and slice into 6 equal pieces. Use a sharp knife or dental floss to keep things clean.
06 - Place the rolls in your prepared pan, leaving spaces between each one. Cover them loosely with plastic wrap and let them puff up in a warm spot for around 45 minutes.
07 - Turn your oven on to 350°F to preheat. Heat the heavy cream slightly, then pour it over your proofed rolls. Bake for 23-30 minutes until they're golden and cooked through.
08 - As your rolls cool for about 10 minutes, beat together the cream cheese, pistachio paste, powdered sugar, and vanilla in a bowl until it's creamy and smooth.
09 - Spread that rich icing all over the warm rolls, then dig in while they're still fresh and gooey.

# Notes:

01 - You’ll only get 6 rolls from this—it’s a small-batch version, not the typical 12.
02 - Pouring heavy cream on top before baking helps the rolls stay incredibly tender and moist.
03 - The unique nuttiness comes from pistachio paste, sometimes called pistachio butter.

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