Small Batch Pistachio Cinnamon Rolls with Brown Butter Cream Cheese Frosting Recipe
Super soft and fluffy small batch pistachio cinnamon rolls made with brown butter brioche dough and a brown butter cream cheese pistachio frosting. Perfectly portioned for 6 rolls, these treats feature a rich pistachio cinnamon filling and are baked until golden brown, finished with a luscious pistachio cream cheese icing.
- Prep Time: 50 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 6 rolls 1x
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Tangzhong
- 20 g bread flour (2 tbsp. + 2 tsp.)
- 80 g whole milk (2 ⅔ oz.)
Brioche Dough
- 200 g bread flour (1 ⅔ cups)
- 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.)
- Tangzhong (prepared from above)
Filling
- 100 g shelled pistachios (¾ cup + 2 tbsp.)
- 42 g unsalted butter (3 tbsp.)
- 100 g dark brown sugar (½ cup)
- 2 tsp. ground cinnamon
Pistachio Cream Cheese Icing
- 110 g cream cheese (½ cup), room temperature
- 14 g unsalted butter (1 tbsp.), room temperature
- 15 g powdered sugar (2 tbsp.)
- 30 g pistachio cream (2 tbsp.)
Instructions
- Prepare Tangzhong: In a microwave-safe bowl, whisk together bread flour and whole milk. Microwave for 30 seconds, stir, then microwave another 30 seconds. If not thickened to a slurry-like consistency, continue microwaving in 10 second intervals until thickened.
- Make Brioche Dough: Add bread flour, dark brown sugar, active dry yeast, salt, unsalted butter, egg, whole milk, and prepared tangzhong into the bowl of a stand mixer fitted with a dough hook. Knead on medium-high speed for 15-20 minutes until glossy, elastic, and passes the windowpane test, meaning the dough stretches thin without tearing.
- First Rise: Shape the dough into a ball, place it in the mixing bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour until doubled in size.
- Prepare Filling: Chop pistachios finely or pulse briefly in a food processor. In a small bowl, melt butter then stir in dark brown sugar, ground cinnamon, and chopped pistachios until combined.
- Roll Out Dough: Gently punch down the risen dough to release air. Transfer to a lightly floured surface and roll into a 12” x 16” rectangle. If the dough resists, let it rest for 5 minutes before continuing to roll.
- Assemble Rolls: Evenly spread the pistachio filling over the dough. Cut the dough into 6 long strips, then tightly roll each strip into individual rolls.
- Second Rise: Place rolls on a lightly buttered or lined eighth sheet pan (approx. 10”x7”). Cover lightly with a towel and let them rise in a warm environment for about 30 minutes until doubled.
- Preheat Oven: Preheat the oven to 375°F (190°C).
- Optional Egg Wash: Whisk together one egg with 1 tbsp. milk and brush over the tops of the rolls for a shiny golden finish.
- Bake: Bake rolls in the preheated oven for approximately 20 minutes until golden brown and the internal temperature reaches 190°F (88°C).
- Make Pistachio Cream Cheese Frosting: Beat cream cheese and butter in a small bowl until smooth. Add powdered sugar and pistachio cream, then beat until smooth and lump-free.
- Finish: Spread the frosting generously over warm rolls. Garnish with extra crushed pistachios, then serve and enjoy.
Notes
- The windowpane test checks dough gluten development: stretch a small piece gently and if it stretches thin without tearing, it is ready.
- Dough may be refrigerated overnight after first rise for convenience; proceed with remaining steps next day.
- An eighth sheet pan is approximately 10×7 inches. Alternatives include an 8-inch circle pan or dividing the dough into 9 strips and using an 8-inch square pan.
- Use a kitchen scale for accurate measurements and an oven thermometer for precise baking temperature.
Keywords: pistachio cinnamon rolls, brown butter cinnamon rolls, small batch cinnamon rolls, cream cheese frosting, brioche dough, pistachio filling
