Pistachio Cream Rolls (Print Version)

# Ingredients:

→ Dough

01 - ¾ cup warm milk (around 110°F)
02 - 1 egg, room temp
03 - 2½ teaspoons active dry yeast
04 - ¼ cup granulated sugar, split in two portions
05 - ½ teaspoon salt
06 - ⅓ cup super-soft salted butter
07 - 2½ cups bread flour (you can substitute all-purpose flour)

→ Filling

08 - ½ cup pistachio butter or pistachio cream
09 - ½ cup brown sugar
10 - 1 tablespoon cinnamon, ground
11 - ⅓ cup heavy cream for drizzling over the rolls
12 - ½ cup pistachios, chopped

→ Pistachio Frosting with Cream Cheese

13 - 8 ounces softened cream cheese
14 - ¼ cup pistachio butter/cream
15 - 2 teaspoons vanilla extract
16 - 1½ cups powdered sugar

# Instructions:

01 - In a big mixing bowl, stir in the warm milk and a tablespoon of sugar. Sprinkle the yeast over it and mix gently. Leave it alone for 3-5 minutes until the surface gets a bubbly foam.
02 - Mix the yeast mixture with the egg, butter, and the rest of the sugar until well blended. Add salt and flour, mixing until just combined. Let it sit and relax for about 5 minutes. Then, knead the dough for 5-7 minutes with a stand mixer using a dough hook or by hand on a floured surface, until the dough’s smooth and stretchy.
03 - Place the dough into a light coating of grease in a bowl. Keep it covered and leave it somewhere warm to double in size over 30 minutes.
04 - While the dough is sitting, toss brown sugar and cinnamon together in a small bowl. Grease a baking pan (10.5×7.5-inch or 8-inch round) with butter.
05 - After the dough has risen, plop it onto a floured surface. Roll it into a rectangle that’s roughly 12×8 inches. Spread the pistachio cream evenly over the surface, keeping a ¼-inch border around the edges. Sprinkle on the cinnamon sugar mix and pistachios. Roll the dough snugly from a long edge into a log. Divide into 6 rolls using a sharp knife or clean dental floss.
06 - Arrange the rolls in the prepared pan, leaving small gaps between them. Cover with plastic wrap and set them aside in a warm spot for about 45 minutes until they puff up.
07 - Preheat your oven to 350°F. Slightly warm the heavy cream and pour it over the rolls once they’ve finished rising. Bake for 23-30 minutes, or until they’re a pretty golden brown.
08 - While the rolls are cooling for about 10 minutes, beat the cream cheese, powdered sugar, pistachio cream, and vanilla together until smooth and creamy.
09 - Spread the frosting generously over warm rolls. These are best eaten fresh and warm. Enjoy!

# Notes:

01 - This recipe is designed for a smaller batch, yielding just 6 rolls instead of the usual larger dozen.
02 - Drizzling heavy cream on top of the rolls before baking makes the texture rich and super soft.
03 - Pistachio butter (or it’s sometimes called pistachio paste/cream) gives these rolls a unique nutty taste.

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