Description
These Pistachio Sweet Rolls are a delightful twist on classic cinnamon rolls, featuring a soft, pillowy homemade dough filled with a rich pistachio paste accented by orange zest and honey. Finished with a smooth vanilla glaze, these gooey, fragrant rolls make a perfect breakfast treat or sweet snack.
Ingredients
For the dough
- 4 to 4 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 packet (2 1/4 tsp.) Rapid Rise Instant Yeast
- 1 teaspoon salt
- 1 1/2 cups milk
- 6 tablespoons butter
- 1 egg, room temperature
For the pistachio filling
- 1 1/2 cups raw, unsalted pistachios
- 1/4 cup butter, melted
- 1/2 cup granulated sugar
- 2 tablespoons honey
- zest of 1 orange
- 1/3 cup water
- 1 teaspoon orange blossom water (optional)
For the glaze
- 1 1/2 cups powdered sugar
- 2 tablespoons unsalted butter, melted
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Mix dry ingredients. In a large bowl, combine 2 cups of the flour, instant yeast, salt, and granulated sugar. Mix thoroughly to blend the ingredients.
- Warm milk and butter. Microwave the milk and butter for 30 seconds until warm and the butter mostly melted, ensuring the mixture is not too hot to avoid killing the yeast. Let cool if necessary.
- Add wet ingredients. Pour the warm milk and butter mixture into the flour mixture, then add the egg. Beat on low speed, gradually increasing to high for about 2 minutes until fully combined.
- Incorporate remaining flour. Scrape down the bowl. Add 1 cup more flour and beat until combined. Add remaining flour gradually until the dough pulls away from the bowl sides and forms a ball; add up to an additional 1/2 cup flour if dough feels too wet.
- Knead the dough. Turn dough onto a floured surface and knead for about 10 minutes until smooth and elastic, able to stretch without breaking, indicating good gluten development.
- Proof the dough. Transfer dough to an oiled bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
- Prepare the pistachio filling. In a food processor, pulse pistachios into fine crumbs. Add melted butter, sugar, honey, orange zest, water, and optional orange blossom water. Pulse until smooth and spreadable; add extra water by tablespoon if needed.
- Roll out the dough. After rising, roll dough into an 18 x 12 inch rectangle on a floured surface.
- Spread the filling. Evenly spread the pistachio filling all the way to the edge of the dough rectangle.
- Form the rolls. Starting from the long edge, roll the dough tightly away from you, sealing the seam by pinching the dough together.
- Slice and proof rolls. Using floss or a sharp knife, cut the rolled dough into 12 equal pieces. Place rolls in a parchment-lined 9 x 13 inch pan, cover loosely, and let rise for another hour until doubled and puffed.
- Bake the rolls. Bake at 350°F (175°C) for 30 minutes or until golden brown and cooked through. Remove from oven and allow to cool slightly.
- Make the glaze. Whisk together powdered sugar, melted butter, milk, vanilla extract, and a pinch of salt until smooth and creamy.
- Glaze and serve. Drizzle the glaze over warm rolls and serve immediately for the best gooey, sweet experience.
Notes
- Ensure milk is warm, not hot, when mixing with yeast to avoid killing the yeast.
- Use floss to cut rolls cleanly without squashing them.
- Orange blossom water is optional but adds a lovely floral note to the filling.
- Kneading time is crucial for developing gluten which gives the rolls their soft texture.
- Allow rolls to cool slightly before glazing to prevent the icing from melting too much.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
