Small Batch Pistachio Cinnamon Rolls
Super soft and fluffy brown butter cinnamon rolls with a brown butter cream cheese frosting, made in a small batch.
Ingredients
Tangzhong
- 20 g bread flour (2 tbsp. + 2 tsp.)
- 80 g whole milk (2 ⅔ oz.)
Brioche
- 200 g bread flour (1 ⅔ c.)
- 1 tbsp. dark brown sugar
- 1 ¼ tsp. active dry yeast
- 1 tsp. salt
- 42 g unsalted butter (3 tbsp.)
- 1 egg room temperature
- 70 g whole milk (2 ⅓ oz.)
Filling
- 100 g shelled pistachios (¾ c. + 2 tbsp.)
- 42 g unsalted butter (3 tbsp.)
- 100 g dark brown sugar (½ c.)
- 2 tsp. ground cinnamon
Pistachio Cream Cheese Icing
- 110 g cream cheese (½ c.) room temperature
- 14 g unsalted butter (1 tbsp.) room temperature
- 15 g powdered sugar (2 tbsp.)
- 30 g pistachio cream (2 tbsp.)
Instructions
Tangzhong
- Add the flour and milk to a microwave safe bowl and whisk them together. Microwave for 30 seconds, then stir and microwave for another 30 seconds. The mixture should now be a thick slurry, but if it’s not, microwave it in 10 second intervals until it has thickened.
Brioche
- Add all of the ingredients, including the tangzhong, into the bowl of a stand mixer fitted with the dough hook attachment.
- Knead the mixture on medium-high speed for ~15-20 minutes. The dough is ready when it is no longer sticking to the sides or bottom of the bowl, and passes the windowpane test.*
- Once the dough is done kneading, shape the dough into a ball and place it back into the mixing bowl. Cover the mixing bowl with plastic wrap, and place it in a warm area to rise until doubled in size (~1 hr.)**
Filling
- Chop up the pistachios into fine pieces, or pulse them in a food processor a few times until you have small pieces.
- In a small mixing bowl, melt the butter. Mix in the brown sugar, cinnamon, and pistachios.
- Once the dough has finished rising, lightly punch it down to remove any excess air in it. Transfer the dough to a clean and lightly floured surface, then roll it out to a 12″ x 16″ (30 x 40 cm) rectangle. If the dough keeps springing back a lot while rolling it out, let it rest for 5 minutes before continuing.
- Carefully spread the pistachio filling over the entirety of the dough. Cut the dough into 6 long strips, then roll them up tightly.
- Transfer the rolls to a lightly buttered and/or lined eighth sheet pan*** Lightly cover the pan with a towel, and let the rolls rise in a warm environment until doubled in size (~30 minutes).
- Preheat the oven to 375°F / 190°C.
- (Optional, for browning) Make an egg wash by whisking together an egg with 1 tbsp. milk, then brush it over the rolls.
- Bake for ~20 minutes, until the tops of the rolls are golden brown and the internal temperature of the rolls has reached 190°F / 88°C.
Pistachio Cream Cheese Frosting
- In a small bowl, beat together the cream cheese and butter until the. mixture is smooth. Add in the powdered sugar and pistachio cream and beat again until no lumps remain.
- Spread the frosting over the warm rolls, top with extra crushed pistachios, then serve and enjoy!
Notes
Affiliate links: Kitchen Scale (my favorite) | Kitchen scale (great starter option) | Oven Thermometer | Cordless Hand Mixer | Stand Mixer | Eighth Sheet Pan
*Take a small piece of dough and stretch it gently as far as you can. If it tears super easily, keep kneading. If it's able to spread to the point where it's super thin and you can see light through it, it has passed the windowpane test and is good to go!
**At this point you could leave the dough in the fridge overnight, and proceed with the rest of the recipe the next day.
***An eighth sheet pan is 10x7". You could also use an 8" circle pan, or you could cut the dough into 9 strips and use an 8" square pan.
Nutrition
Serving: 1rollCalories: 546kcalCarbohydrates: 57gProtein: 12gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 66mgSodium: 398mgPotassium: 356mgFiber: 4gSugar: 25gVitamin A: 783IUVitamin C: 1mgCalcium: 127mgIron: 2mg