Small Batch Pistachio Cream Cinnamon Rolls
I’ve made a lot of cinnamon rolls in my life, but none have made me swoon like these Small Batch Pistachio Cream Cinnamon Rolls. There’s something magical about the tender, buttery dough spiraled around a pistachio-infused filling and topped with a luscious cream cheese glaze sprinkled with crushed pistachios. Every bite is creamy, nutty, and sweet, with just the right amount of indulgence.
These rolls came together on a quiet Sunday morning when I wanted something comforting but a bit more special than the classic cinnamon version. I had a jar of pistachio cream that was begging to be used, and from the moment I added it to the filling, I knew I was onto something dreamy. The result was golden rolls that melt in your mouth and a glaze that ties everything together with a luxurious finish.
I love how this small batch makes just enough to enjoy fresh out of the oven without a mountain of leftovers. It’s perfect for a cozy weekend treat or a special breakfast with someone you love. Trust me, you’ll want to make these again and again.
Why You’ll Love This Small Batch Pistachio Cream Cinnamon Rolls
These cinnamon rolls are unlike anything you’ve tried before. The pistachio cream brings a unique twist that feels both gourmet and comforting. They’re soft, fluffy, and baked to golden perfection, with a balance of sweetness and nuttiness that’s deeply satisfying.
Because this is a small batch recipe, it’s ideal for small households, brunches, or anytime you crave a bakery-style pastry without making a dozen. The recipe is straightforward, with clear steps that make the process approachable even if you’re not a seasoned baker.
And let’s not forget the visual appeal: the green specks of crushed pistachios and that glossy glaze make these rolls as stunning to look at as they are to eat.
How to Make the Small Batch Pistachio Cream Cinnamon Rolls (Step 1, 2, 3…)
Step 1: Prepare the Dough
Warm your milk slightly and stir in the sugar and yeast. Let it sit until foamy. Mix in the melted butter and egg, then gradually add the flour and salt. Knead the dough until it’s smooth and elastic, then let it rise until doubled.
Step 2: Roll and Fill
Roll the dough into a rectangle on a lightly floured surface. Spread an even layer of pistachio cream over the dough, leaving a small border. Sprinkle crushed pistachios over the top for extra texture and flavor.
Step 3: Roll and Cut
Roll the dough tightly into a log and cut it into even pieces using a sharp knife or unflavored dental floss. Arrange them in a small greased baking dish and cover with a towel to rise again.
Step 4: Bake
Bake the rolls in a preheated oven until golden brown and the centers are cooked through. Let them cool slightly before frosting.
Step 5: Glaze and Serve
Make the cream cheese glaze by mixing softened cream cheese, powdered sugar, and a splash of milk or vanilla extract. Drizzle generously over warm rolls and top with more chopped pistachios.
Recipe Variations and Possible Substitutions
You can swap the pistachio cream for other nut butters like almond or hazelnut spread if pistachio isn’t available. For a dairy-free version, use plant-based milk, vegan butter, and dairy-free cream cheese. The dough can also be made with whole wheat flour for a slightly heartier texture, though it will be a bit denser.
Want to add more dimension? A bit of orange zest in the filling pairs beautifully with pistachio, or you can sprinkle a hint of cardamom or cinnamon if you still want a touch of that classic flavor. And if you’re feeling extra indulgent, a handful of mini chocolate chips in the filling will melt into the pistachio cream for a rich twist.
Serving and Pairing Suggestions
These rolls are perfect straight from the oven when the glaze is melty and the rolls are tender. I love serving them with a warm latte or a cup of chai to complement the nutty, creamy flavors. For a brunch spread, pair them with fresh berries, Greek yogurt, and soft scrambled eggs to balance the sweetness with something savory.
They also make a wonderful dessert, especially when slightly reheated and served with a scoop of vanilla ice cream. The combination of warm dough, melty pistachio filling, and cool ice cream is absolutely divine.
Storage and Reheating Tips
If you have any leftovers (which rarely happens!), you can store the rolls in an airtight container at room temperature for up to two days, or in the fridge for up to five. To reheat, pop one in the microwave for about 15–20 seconds until just warm. You can also warm them in the oven at 300°F (150°C) for about 8–10 minutes.
Avoid reheating with the glaze already on if possible, as it can separate. It’s best to store the glaze separately and add it fresh when serving.
Frequently Asked Questions
How do I know when the dough is kneaded enough?
It should be smooth and elastic and slightly tacky but not sticky. A good test is the “windowpane test”: stretch a small piece of dough—if it doesn’t tear easily and you can see light through it, it’s ready.
Can I make the dough ahead of time?
Yes! After the first rise, you can refrigerate the dough overnight. The next morning, let it come to room temperature, roll it out, fill, shape, and let it rise again before baking.
Can I freeze the baked rolls?
Absolutely. Let them cool completely, wrap each roll tightly, and freeze for up to two months. Reheat in the oven or microwave and glaze after warming.
What is pistachio cream and where can I find it?
Pistachio cream is a sweet, spreadable paste made from ground pistachios, sugar, and sometimes a bit of oil or milk powder. It can be found online or in specialty grocery stores, often near the nut butters or Italian imports.
What if I don’t have a stand mixer?
No problem. You can knead the dough by hand on a lightly floured surface. It might take a few more minutes of effort, but the result is just as good.
Related Recipe You’ll Like
If you’re loving these Small Batch Pistachio Cream Cinnamon Rolls, then you’ll definitely want to try my Orange Cardamom Morning Buns. They offer the same pillowy texture with a spiced citrus twist that wakes up your senses. Another hit you might enjoy is the Brown Butter Maple Pecan Sticky Buns—they’re gooey, nutty, and perfect for cozy mornings.
And if you’re in the mood for something a little lighter but equally satisfying, check out my Vanilla Bean Ricotta Pancakes. They’re fluffy, creamy, and absolutely dreamy with a drizzle of honey.
Save and Share This Recipe for Later
Don’t forget to save this Small Batch Pistachio Cream Cinnamon Rolls recipe so you can make it again whenever the craving hits. Pin it to your favorite baking board on Pinterest, share it with a friend who loves a good sweet roll, or post your creation on Instagram and tag me—I love seeing how your cinnamon rolls turn out!
This is the kind of recipe that’s meant to be shared, so pass it along to your fellow bakers and spread the pistachio love. Whether it’s a holiday morning or just a treat-yourself kind of day, these rolls will always be a good idea.
Small Batch Pistachio Cream Cinnamon Rolls
These Small Batch Pistachio Cream Cinnamon Rolls are made with a soft, buttery yeast dough, generously swirled with luscious pistachio cream and sprinkled with chopped pistachios. Baked to golden perfection and topped with a rich cream cheese glaze, these rolls are a perfect blend of nutty and sweet. Ideal for breakfast, brunch, or a cozy dessert, this small batch version is perfect for intimate gatherings or indulgent solo mornings. The creamy pistachio filling, soft crumb, and stunning presentation make these cinnamon rolls irresistible and Instagram-worthy.
Ingredients
- 1/3 cup warm milk
- 1 tsp active dry yeast
- 1 tbsp sugar
- 1 cup all-purpose flour (plus more as needed)
- 1/4 tsp salt
- 1 egg yolk
- 2 tbsp unsalted butter, softened
- For the filling:
- 1/4 cup pistachio cream
- 1 tbsp melted butter
- Optional: 1/4 tsp cinnamon
- For the glaze:
- 1/2 cup powdered sugar
- 1 tbsp milk or cream
- 1/4 tsp vanilla extract
- 2 tbsp melted white chocolate
- 2 tbsp chopped roasted pistachios
Instructions
- In a bowl, mix warm milk, yeast, and sugar. Let sit for 5–10 minutes until foamy.
- Add melted butter and egg, then stir in flour and salt gradually until a dough forms.
- Knead the dough on a lightly floured surface until smooth and elastic (8–10 minutes). Place in a greased bowl, cover, and let rise until doubled (about 1 hour).
- Roll dough into a rectangle (about 9x12 inches). Spread pistachio cream evenly, leaving a 1/2-inch border. Sprinkle with chopped pistachios.
- Roll tightly into a log and cut into 4 equal pieces. Arrange in a greased small baking dish. Cover and let rise for another 30–45 minutes.
- Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes, until golden and cooked through.
- For the glaze, mix cream cheese, powdered sugar, and milk until smooth. Spread over warm rolls and top with extra pistachios.
Notes
- You can make the dough a day in advance and refrigerate after the first rise.
- Substitute pistachio cream with almond, hazelnut, or chocolate spread if preferred.
- For extra flavor, try adding orange zest or cardamom to the filling.
- Store rolls in an airtight container for up to 2 days or refrigerate for longer freshness.
