Like a cinnamon roll, but dressed in pistachio. Soft, fluffy swirls of sweet yeasted dough rolled up with a rich pistachio frangipane cream instead baked until golden brown. Familiar, comforting, and just different enough to feel special, this is the kind of roll that makes pistachio the main character.

This is why baking is so fun, we take a classic, confirming recipe like this Bakery Style Cinnamon Rolls and turn it into a delicious nutty version, loaded with pistachio flavor. While it looks the same and is made is the same way, it is not the same: the cream is less sweet, while the dough is slightly sweeter.

Key Ingredients

The complete recipe including the measurements is at the bottom of this post in the recipe card. Here is a quick recap for the key ingredients including substitutions and flavoring options:

Unbleached all-purpose flour. Any brand you like, but avoid bleached flour, it is harder to create structure with it, and sometimes it has a chemical after taste.
Whole milk. For extra tenderness and soft texture, reduced fat milk will work, but not in the same way as whole milk does.
Instant yeast. When using instant yeast, there is no need to activate the yeas with the liquids and some of the sugar in the recipe. You can however substitute it with active dry yeast: increase the amount to 1 tablespoon of active sry yeast, then after you add the first amount of the flour (with the egg and egg yolk), set the bowl aside for 30 minutes before adding the rest of the flour.
Pistachio Frangipane. It is easy, and fast to make plus, we get a generous amount making it also an economic option. You can add a layer of pistachio cream on top, or mix it into the frangipane for extra flavor and sweetness.

Make It

Below are step-by-step images for visual cues and I also included all my tips, and lessons I learned when testing this recipe.

First step: Warm the milk with the sugar and butter on the stovetop. This isn’t a deal breaker, but warming the milk helps “wake up” the yeast so it becomes active faster. The result is a fluffier dough with a shorter rise time and fewer alcohol byproducts, which yeast releases as it rests. As a bonus, the warmth also helps the sugar dissolve evenly into the milk.
Warm the milk about 20-30 minutes before you make the dough to allow the mixture to chill, if used when too warm, it will kill the yeast and the dough will not rise.
This recipe can be made using a stand mixer, or a large bowl and a wooden spoon to mix the ingredients then your hands. Do not use an electric mixer for this recipe.
Avoid over mixing the dough once you add the flour. The dough should be smooth and elastic while slightly sticky, do not add more flour. During the rest time the flour in the dough will absorb the access moisture and the dough will be soft and not sticky.
To make a head: reduce the yeast amount to 1 1/2 teaspoons, then refrigerate after one hour of rest time.

a mixing bowl with milk. eggs, yeast and flour. A bowl with flour and an empty measuring cup. — Pour the milk mixture (milk, butter and sugar) in a large bowl then add as you mix on low 2 cups of flour, eggs, egg yolk, yeast and salt.

a hand adding flour to a bowl of a stand mixer with the dough hook — Pour the milk mixture (milk, butter and sugar) in a large bowl then add as you mix on low 2 cups of flour, eggs, egg yolk, yeast and salt.

Shape & Bake The Rolls

Once the dough is ready, make sure to have a 9×13-inch pan lined with parchment paper ready as well as the pistachio frangipane.
I like to use dental floss to cut the log into clean slices. Hold a 12-inch piece of floss with one end in each hand, slide it under the rolled dough, then cross the ends over the top and pull to slice. Repeat with the rest of the log.
Not a must, but brushing the rolls with heave cream and pouring some between the gaps will prevent the top of the rolls from drying out and give us a fluffier and softer pastries.
Over baking the rolls will dry them out, so pay attention to the pastry and not the timer. The rolls are ready when they are medium golden brown (the ones on the center will be less brown), and the inner temperature reads 180°F.

A dough rolled into a rectangle. — Roll the dough into a 13×18-inch rectangle.

A hand spreading pistachio cream over the dough. — Roll the dough into a 13×18-inch rectangle.

Yields, Store and Make Ahead

This recipe makes 12 individual rolls. The rolls are best same day, and should be stores at room temperature for up to 36 hours. Leftovers can be frozen when wrapped in plastic wrap and place in a zip bag for up to four weeks.

To make ahead: shape the rolls, allow then to rest at room temperature then refrigerate up to 8 hours.

5 from 1 vote

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Fluffy Pistachio Cream Roll

Soft, fluffy pistachio rolls swirled with a rich pistachio cream and baked until tender and aromatic. Nutty, lightly sweet, and irresistibly comforting, these rolls are perfect for brunch, holidays, or anytime pistachio deserves the spotlight.

Prep Time 30

Cook Time 25

Servings Rolls

Author Dikla Levy Frances

Ingredients

For The Dough

1 1/2 Cup (360 ml) Whole Milk
6 Tablespoons (85g) Unsalted butter
2 1/4 teaspoons Instant yeast
1/2 Cup (100g) Granulated sugar
1 large egg at room temperature
1 Large egg yolk at room temperature
5 1/2 Cups (650g) Unbleached all purpose flour
1/2 teaspoon salt
1/2 Cup Heavy cream

For The Pistachio Filling and Glazing

1 recipe Pistachio Frangipane
1 recipe Pistachio glaze

Instructions

Make The dough

Pour the milk (1 1/2 cups) into a medium sauce pan, add the butter (85g) and sugar (100g), and cook over medium heat until the butter has melted, and the sugar dissolved.
Remove from heat and allow the milk to cool to about 90°F.
Pour the milk into a bowl of a stand mixer then mix on low using the dough hook 2 cups (240g) of flour, the egg, egg yolk, yeast (2 1/4 teaspoon ) and salt.
Increase the speed to medium then gradually add the rest of the flour (420g). Knead until you have a smooth, elastic dough, about 4-5 minutes. Slightly sticky dough is ok.
Cover the bowl with a plastic wrap (or bag) and set aside to rest until double in size, about 90 minutes.

Assemble and Bake

Punch the dough to release the air, then place it on a clean surface sprinkled with some flour, and roll it into 13×18-inch rectangle.
Spread the pistachio frangipane cream then tightly roll the dough using the longer end.
Cut the log into 12 equal slices and place each slice swirls facing up.
Set aside to rest for additional 60-90 minutes. Preheat your oven to 350°F about 20 minutes before baking.
Use a pastry brush to brush the rolls with the heay cream, then pour the cream leftover between the gaps of the pastires.
Bake for 25-30 minutes over the middle oven rack.
Remove from the oven, drizzle with the pistachio glaze (or cream cheese frosting) and serve.

Notes

The rolls are best the same day, and should be stored at room temperature for up to 36 ours. Leftovers can be frozen wrapped in plastic wrap and placed in a freeze bag for up to four week.
Warm for 10 minutes at a 300F preheated oven for a refresh texture.
Over baking will dry out the rolls, so use a thermometer to check the inner temperature, once they reach 180°F they are done.
Allow the milk mixture to cool down, if too hot it will kill the yeast and the dough will into rise.
To make ahead: reduce the yeast amount into 1 1/2 teaspoon, then allow the dough to rest at room temperature for one hour, then refrigerate for one hour. OR
Shape the rolls, and refrigerate overnight after one hour of rest time (no need to reduce yeast amount).

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Mercy says:

Wed Dec 31 25

Delicious rolls filling and drizzle, A real New Years challenge, but worth the effort. My family is thrilled for this different nut roll. Thankyou what an excellent chef you are!!Happy New Year

Dikla Levy Frances says:

Fri Jan 2 26

Thank you Mercy, and a happy new year! So glad you and your family enjoyed the recipe, my complements to the chef.

One Sarcastic Baker

A sweet and fun baking blog that helps you bake with confidence, every time.

Soft and Fluffy Pistachio Rolls