Pistachio Cinnamon Rolls With A Twist

These pistachio cinnamon rolls take a familiar sweet-roll idea and give it a nutty, bakery-style twist. The dough bakes up soft and buttery inside, lightly golden on the outside, and gently crisp around the edges, while pistachio butter creates a rich filling with the warm aroma of cinnamon. Crushed pistachios add little bursts of texture throughout, so every bite has something to discover.

The braided shape is what makes these rolls especially fun. Instead of simply rolling and slicing the dough, each filled strip is divided, braided, and tucked into a muffin pan, creating individual buns with beautiful layers. They look special enough for a brunch table but are still approachable for a weekend baking project, and they are easy to portion for a family.

I especially like recipes like this for a relaxed Saturday morning; the dough gives you plenty of hands-off rising time while the kitchen gradually fills with the smell of butter, cinnamon, and toasted pistachios. Serve them warm with coffee, tea, or a glass of cold milk.

Ingredients

Dough

300 g (10.6 oz) bread flour

12 g (0.4 oz) milk powder

30 g (2 tbsp + 1 tsp) granulated sugar

5 g (1 tsp) salt

5 g (1½ tsp) instant dry yeast

100 g (7 tbsp) unsalted butter, softened

100 g (scant ½ cup) whole milk, room temperature

1 large egg, room temperature

Filling

100 g (about ⅓ cup) pistachio butter

50 g (about ½ cup) pistachios, finely crushed

1 tsp ground cinnamon

For Finishing

1 large egg, beaten, for egg wash

2 tbsp crushed pistachios, for topping

Butter or nonstick spray, for greasing the pan

Instructions

1. Make the dough. In a large bowl, combine the bread flour, milk powder, sugar, salt, and instant yeast. Add the milk and egg, then mix until a rough dough forms.
2. Add the butter. Work the softened butter into the dough gradually. Knead by hand for about 10 minutes, or until the dough is smooth, elastic, and forms a soft ball. It may feel slightly tacky at first; avoid adding large amounts of extra flour.
3. First rise. Place the dough in a lightly greased bowl, cover, and let it rise in a warm, draft-free spot for about 1 hour, or until noticeably puffy.
4. Roll and fill. Transfer the dough to a lightly floured work surface and roll it into a large rectangle. Spread the pistachio butter evenly over the surface, leaving a small border around the edges. Sprinkle evenly with the crushed pistachios and cinnamon.
5. Fold the dough. Fold the rectangle into thirds, similar to folding a letter. Bring one end toward the center, then fold the remaining third over it. Gently press or pat the dough to remove large air pockets without flattening it completely.
6. Cut into strips. Cut the folded dough into 8 to 10 strips, depending on how large you want the finished buns.
7. Braid each bun. Take one strip and divide it lengthwise into three pieces. Braid the three pieces together, then gently roll the braid into a compact coil. Repeat with the remaining strips.
8. Arrange in the pan. Grease a 10-cup muffin pan. Place one braided dough coil into each cup, keeping the seam tucked underneath.
9. Second rise. Cover the pan loosely with plastic wrap and let the buns rise in a warm place for about 1 hour, or until visibly puffy.
10. Prepare for baking. Heat the oven to 177°C / 350°F. Brush each risen bun gently with beaten egg and sprinkle with additional crushed pistachios.
11. Bake. Bake for 15 to 20 minutes, or until the buns are puffed and golden brown. If they begin browning too quickly, loosely cover the pan with foil for the remaining baking time.
12. Cool. Let the buns rest in the pan for several minutes, then transfer them to a wire rack. Serve warm or allow them to cool completely.

Cooking Notes

Keep the dough soft: The dough should be soft and slightly tacky, not dry. Adding too much flour can make the finished buns dense.

Use softened butter: Room-temperature butter incorporates into the dough much more evenly than cold butter.

Watch the second rise: The buns should look noticeably puffy before baking. Under-proofed dough can produce tighter, heavier rolls.

Don’t overfill: Spread the pistachio butter in an even layer rather than piling it thickly in one area. This makes the folding and braiding much easier.

Pistachio butter varies: Some brands are thick and some are quite runny. If yours is very stiff, let it warm slightly at room temperature before spreading.

Make-ahead option: The shaped buns can be covered and refrigerated overnight. Bring them toward room temperature and allow them to become puffy before applying the egg wash and baking.

Nutrition

Estimated nutrition is based on 10 buns and standard ingredient values. Because pistachio butter varies considerably by brand, the actual numbers may differ.

Estimated Nutrition per Serving

• Calories: 310 kcal
• Fat: 18.0 g
• Carbs: 30.0 g
• Protein: 8.0 g

Yield: 10 servings