Description
Homemade Small Batch Pistachio Cream Cinnamon Rolls, a decadent treat ready in just 10 minutes.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 2 1/4 teaspoons active dry yeast
- 1/2 cup warm milk
- 3 tablespoons unsalted butter, melted
- 1 egg
- 1 cup shelled pistachios, finely chopped
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon ground cinnamon
Instructions
- In a large bowl, combine the flour, sugar, salt, and yeast. Add the warm milk, melted butter, and egg. Mix until a soft dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5 minutes until smooth and elastic.
- Roll the dough into a 12×8-inch rectangle. Sprinkle the chopped pistachios evenly over the dough.
- Starting from the long side, tightly roll the dough into a log. Cut the log into 8 equal pieces.
- Place the rolls in a greased 8-inch square baking pan. Cover and let rise for 30 minutes.
- Preheat the oven to 350°F. Bake the rolls for 20-25 minutes, until golden brown.
- In a small bowl, beat the cream cheese and powdered sugar until smooth. Drizzle the cream cheese glaze over the warm rolls and serve immediately.
Notes
- These rolls taste best when served warm.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 10g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: Pistachio Cream, Cinnamon Rolls, Small Batch