Small Batch Pistachio Cream Cinnamon Rolls
These Small Batch Pistachio Cream Cinnamon Rolls are soft, fluffy, and packed with nutty sweetness, featuring a rich pistachio butter and brown sugar cinnamon filling rolled into tender dough. Baked to golden perfection and finished with a creamy pistachio cream cheese icing, these indulgent cinnamon rolls are best served warm for the ultimate treat.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below.
Milk of choice
Instant or active dry yeast
Egg
Salted butter
Granulated sugar
Bread flour (or all-purpose flour)
Salt
Brown sugar
Cinnamon
Chopped pistachios
Heavy cream
Cream cheese
Powdered sugar
Vanilla extract
Why You’ll Love Small Batch Pistachio Cream Cinnamon Rolls:
Perfectly Soft and Fluffy: These cinnamon rolls have a light and pillowy texture, making each bite melt in your mouth.
Rich Pistachio Flavor: Made with pistachio butter and a creamy pistachio cream cheese icing, these rolls are packed with nutty, sweet, and buttery goodness.
Small Batch Recipe: Perfect for smaller households or a weekend treat, so you don’t end up with too many leftovers (but they’re so good, you’ll want more!).
Warm Brown Sugar Cinnamon Filling: A classic cinnamon roll experience, enhanced with rich brown sugar and warming cinnamon for the perfect balance of sweetness and spice.
No Mixer Required: This easy-to-make dough comes together by hand, so you can enjoy fresh cinnamon rolls without extra equipment.
Bakes Up Golden and Gooey: These rolls bake to a perfect golden brown, with gooey, buttery layers inside.
Pistachio Cream Cheese Icing: The smooth, tangy cream cheese icing infused with pistachio butter adds a luxurious finish to every bite.
Great for Breakfast or Dessert: Whether you enjoy them with your morning coffee or as a sweet after-dinner treat, they’re delicious any time of day.
Quick and Easy to Make: Unlike traditional cinnamon rolls that require long proofing times, this small-batch version comes together quickly and effortlessly.
Customizable Toppings: Want to take them up a notch? Add chopped pistachios, a drizzle of honey, or an extra dusting of cinnamon for even more flavor.
Tips for Making Small Batch Pistachio Cream Cinnamon Rolls:
Use Room Temperature Ingredients: For the best texture, ensure your butter, milk, and egg are at room temperature before mixing the dough. This helps create a soft, pliable dough.
Don’t Overwork the Dough: Knead the dough just until it’s smooth and elastic to avoid making the cinnamon rolls tough.
Let the Dough Rise in a Warm Spot: For a perfect rise, place the dough in a warm, draft-free area until it doubles in size. You can turn your oven to 200°F, turn it off, and place the dough inside for a faster proof.
Use High-Quality Pistachio Butter: The richer the pistachio butter, the better the flavor. Opt for 100% pure pistachio butter without added oils or sugars for the best results.
Spread the Filling Evenly: Make sure to spread the pistachio butter and brown sugar cinnamon mixture evenly over the rolled-out dough for a consistent, gooey filling.
Roll the Dough Tightly: Roll the dough snugly so the cinnamon rolls hold their shape and create beautiful, even spirals when baked.
Use Dental Floss or a Sharp Knife to Cut Rolls: To avoid squishing the dough, use unflavored dental floss or a very sharp knife to slice the rolls cleanly.
Let the Rolls Proof Again Before Baking: After shaping, allow the rolls to rise again for about 30-45 minutes until puffy—this ensures they stay light and fluffy.
Bake Until Golden Brown: The cinnamon rolls should be golden brown on top and cooked through in the center—about 23-30 minutes at 350°F.
Make the Pistachio Cream Cheese Icing While They Bake: This way, you can spread the icing on while the rolls are warm, allowing it to melt slightly and soak into the layers.
Serve Warm for the Best Flavor: These cinnamon rolls taste best fresh out of the oven, with the pistachio cream cheese icing melting into the soft, fluffy layers.
Store Leftovers Properly: If you have leftovers, store them in an airtight container and reheat for a fresh-from-the-oven experience (see storing tips for details).
How to Store Small Batch Pistachio Cream Cinnamon Rolls:
Room Temperature (1-2 Days): Store the cinnamon rolls in an airtight container at room temperature for up to 2 days. If they have already been iced, keep them in a cool, dry place to prevent the icing from melting.
Refrigeration (Up to 5 Days): If storing longer, place the cinnamon rolls in an airtight container and refrigerate for up to 5 days. Before serving, warm them slightly in the microwave for 10-15 seconds or in a low oven (300°F) for 5 minutes to bring back their softness.
Freezing Before Baking (Up to 3 Months): If you want to make these ahead, assemble the cinnamon rolls and freeze them unbaked in a parchment-lined baking dish. When ready to bake, thaw overnight in the fridge, let them proof in a warm spot for 30-45 minutes, and bake as instructed.
Freezing After Baking (Up to 3 Months): For longer storage, freeze fully baked cinnamon rolls without icing by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. To serve, thaw at room temperature and warm in the oven at 300°F for 10 minutes, then top with fresh pistachio cream cheese icing.
Freezing Individual Rolls for Quick Treats: Wrap each cinnamon roll individually in plastic wrap, place in a freezer bag, and pull out one at a time for a quick treat. Microwave for 20-30 seconds or bake at 300°F for 5-7 minutes to warm.
Best Way to Reheat:
Microwave: Heat for 10-15 seconds for a quick, soft texture.
Oven: Reheat at 300°F for 5-10 minutes for a freshly baked feel.
Serving After Storing: If stored in the fridge or freezer, let the cinnamon rolls sit at room temperature for 10-15 minutes before serving for the best texture.
FAQs:
Q: What makes these cinnamon rolls soft and fluffy?
A: The dough is enriched with butter, milk, and an egg, which helps create a soft and pillowy texture. Allowing the dough to rise properly also ensures a light and fluffy roll.
Q: Can I make these cinnamon rolls without pistachio butter?
A: Yes! If you don’t have pistachio butter, you can substitute almond butter, cashew butter, or even a classic brown sugar cinnamon filling for a delicious variation.
Q: Can I make these cinnamon rolls ahead of time?
A: Absolutely! You can prepare the rolls the night before, cover them, and refrigerate overnight. The next morning, let them sit at room temperature for 30-45 minutes before baking.
Q: How do I know when the cinnamon rolls are fully baked?
A: The rolls should be golden brown on top and feel firm but soft when gently pressed. A thermometer inserted into the center should read 190°F (88°C) for perfectly baked rolls.
Q: Can I double this recipe to make more rolls?
A: Yes! Simply double all ingredients and bake in a larger dish. Keep an eye on the baking time, as larger batches may need an additional 5-10 minutes in the oven.
Q: How do I store leftover cinnamon rolls?
A: Store leftovers in an airtight container at room temperature for up to 2 days, in the fridge for up to 5 days, or freeze for up to 3 months. See the storing options section for detailed instructions.
Q: What’s the best way to reheat these cinnamon rolls?
A: For the best texture, warm them in the microwave for 10-15 seconds or in a 300°F oven for 5-7 minutes. If reheating from frozen, let them thaw first before warming.
Q: Can I use instant yeast instead of active dry yeast?
A: Yes! You can swap instant yeast for active dry yeast in equal amounts. Since instant yeast activates more quickly, you may be able to reduce the rise time slightly.
Q: How can I enhance the pistachio flavor?
A: For extra pistachio flavor, you can add finely chopped pistachios into the filling or sprinkle them on top after baking.
Q: Can I make these rolls dairy-free?
A: Yes! Substitute the milk with almond or oat milk, use vegan butter, and make a dairy-free cream cheese icing with plant-based cream cheese.
Q: Can I freeze the dough before baking?
A: Yes! After shaping the rolls, place them in a freezer-safe container and freeze for up to 3 months. When ready to bake, thaw overnight in the fridge, then proof and bake as usual.
Q: What should I serve with these cinnamon rolls?
A: They’re perfect on their own, but you can pair them with coffee, chai, or a pistachio latte for an extra indulgent treat.
Check out my other cinnamon roll recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try these small batch pistachio cream cinnamon rolls. Happy baking!
