Description
Indulge in these Perfect Pistachio Rolls with Cream Cheese Frosting, featuring a soft, yeasted dough filled with a rich pistachio paste and topped with a creamy, tangy frosting. These golden-baked rolls are tender and flavorful, perfect for breakfast, dessert, or a special treat.
Ingredients
Scale
Dough:
- 4 cups / 500 grams flour
- ½ cup / 100 grams sugar
- 1 large egg
- ~3 tablespoons / 25 grams fresh yeast (8 grams dry yeast)
- 0.42 cup / 100 milliliters sour cream
- ¾ cup / 160 grams milk
- 7 tablespoons / 100 grams butter
- ⅔ teaspoon / 7 grams coarse salt
Filling:
- 3½ cups / 400 grams ground natural pistachios
- 1 cup / 120 grams powdered sugar
- ¾ cup / 170 grams butter, at room temperature
Frosting:
- ½ cup / 100 grams cream cheese
- ¼ cup / 50 grams heavy whipping cream
- ½ cup / 60 grams powdered sugar
Topping:
- Crushed pistachios
Instructions
- Prepare the dough: In a mixer bowl with a dough hook attachment, combine the egg, milk, sour cream, sugar, yeast, flour, and salt. Activate the mixer on low speed and gradually add the butter. Continue mixing for an additional 2 minutes. Then increase the mixer speed to high-medium and knead for about 10 minutes until the dough becomes smooth and uniform, ensuring proper gluten development.
- Let the dough rise: Cover the dough and let it rise until it doubles in size, approximately one hour. This step is vital to develop a light and airy texture.
- Prepare the filling: In a bowl, mix the ground pistachios, powdered sugar, and room temperature butter until a smooth paste forms. If the mixture hardens, gently microwave in short bursts to soften.
- Shape the rolls: Divide the risen dough into two equal parts. Roll out each part into a thin, even rectangle. Spread the pistachio filling evenly over the dough. Using a pizza cutter or sharp knife, slice the dough into even strips, then roll each strip into a roll and flatten slightly.
- Second rise: Place the rolls in a suitable baking pan, leaving space between them for expansion. Cover and let them rise for about 45 minutes to achieve a light texture.
- Bake the rolls: Preheat the oven to 350°F (175°C) in turbo mode. Bake the rolls for about 35 minutes or until golden brown on top and bottom, indicating they are fully cooked.
- Prepare the frosting: While the rolls cool, mix cream cheese, heavy whipping cream, and powdered sugar in a bowl until smooth. Refrigerate until ready to use.
- Finish and serve: Once the rolls have cooled, spread the cream cheese frosting generously on top. Sprinkle crushed pistachios over the frosting for texture and visual appeal. Serve and enjoy your pistachio rolls!
Notes
- Kneading the dough well is essential for optimum gluten development and texture.
- Ensure the filling is soft enough to spread easily; you can warm it slightly if needed.
- Allow the rolls to rise twice: once before shaping, and once after shaping, for a lighter texture.
- Use fresh yeast for best results, but dry yeast can be substituted accordingly.
- The frosting can be chilled longer if you prefer it firmer for spreading.
- Store leftover rolls in an airtight container and refrigerate; consume within 3 days for freshness.
Nutrition
- Serving Size: 1 roll (approx. 120 grams)
- Calories: 410 kcal
- Sugar: 25 grams
- Sodium: 180 mg
- Fat: 24 grams
- Saturated Fat: 11 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 44 grams
- Fiber: 3 grams
- Protein: 7 grams
- Cholesterol: 65 mg
