Pistachio Cinnamon Rolls (Just like Cinnabon!)
Updated: Mar 29, 2021
Move over Cinnabon! These homemade cinnamon rolls are so good that you'll want to make them on the regular. And you can skip the trip to the mall! Sweetness overload, but oh so good. Perfect for dessert, or breakfast!
Here's how to make them:
For the Dough:
1 cup warm milk (you can use non-dairy)
2 1/2 teaspoons (1 packet) active dry yeast
2 large eggs, room temperature
1/3 cup softened/almost melted salted butter
4 1/2 cups all-purpose flour
1 TSP salt
1/2 cup granulated sugar
Pour the warm milk into the bowl of a stand mixer and sprinkle the yeast on top. Let it sit for about 5 minutes, or until foamy.
Add the eggs, butter, salt and sugar.
Add in 4 cups (save the other 1/2 cup and add only if you need it) of flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
Scrape the dough off the beater blade and remove it. Attach the dough hook.
Beat the dough on medium speed, adding in up to 1/2 cup more flour if needed to form a dough. Knead for 5-7 minutes or until the dough is elastic and smooth. The dough should be tacky and will still be sticking to the sides of the bowl. Don't be tempted to add more flour at this point. I added about a ½ cup more of flour and they turned out perfect.
Spray a large bowl with cooking spray.
Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl.
Cover the bowl with a kitchen towel or wax paper.
Set the bowl and allow the dough to rise until double, about 60 minutes. Don’t let the dough rise too much or your cinnamon rolls will be airy.
For the Filling:
1/2 cup salted butter, softened/almost melted
1 cup packed brown sugar
2 TBS cinnamon
1/2 cup heavy cream (you can also use non-dairy creamer)
1 cup pistachio pieces
In a medium bowl, combine the softened butter, brown sugar, about ¾ cup of the pistachio pieces and cinnamon and mix until well combined. Set aside.
For the Frosting (make this while the rolls are cooling, after they've baked):
8 ounces cream cheese (softened)
1/3 cup salted butter (softened)
2 cups powdered sugar
1/2 TBS vanilla extract
In a large bowl, combine the softened cream cheese and butter using a hand mixer and blend well.
Add in the vanilla extract and the powdered sugar and beat until combined.
Bake the rolls:
Preheat your oven to 375° F.
Sprinkle a pastry mat ( like this silicone mat) generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour.
Flour a rolling pin and roll the dough to about a 24×15" rectangle, it doesn’t have to be exact.
Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle.
Starting on the long end, roll the dough up tightly, jelly roll style.
Cut into 12 slices and place in a greased 9×13 baking pan.
Cover the pan and allow the rolls to rise for 20 minutes or until nearly doubled.
Warm the heavy cream (or non-dairy creamer) just until the chill is off. Don’t make it too hot, it should be warm to the touch.
Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
Bake for 22-25 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Check the rolls at 20 minutes. If they are getting too browned, cover loosely with foil for the remaining baking time.
Spread the frosting over the cooled rolls and sprinkle the remaining pistachio pieces on top.
Store in an airtight container.
Did you make these? Share pics in the comments!