Pistachio Cinnamon Rolls Eva Koper

Pistachio Cinnamon Rolls

Here comes my pistachio obsession again; pistachio cinnamon rolls (without any cinnamon tho 🤷🏼‍♀️). They are fluffy and amazinggg 💚 
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Cooking time 20 mins
Oven time 30 mins
Total time 50 mins
course Baking
cuisine American
servings 9 rolls


  • 180 ml Luke warm oat milk (barista)
  • 7 g active yeast
  • 1 tbsp honey
  • 60 g agave syrup
  • 1 egg
  • 1 egg yolk
  • 80 g melted margarine
  • 360 g all purpose flour
  • 1 pinch salt
  • 200 g pistachio spread
  • 6 tbsp (soy) heavy cream


  • 100 g cream cheese
  • 2 tbsp powdered sugar
  • 1-3 tbsp heavy cream (depending on the texture you prefer)
  • 1 tbsp crushed pistachios


  • Add the milk, honey and yeast to a bowl and stir. Leave it for 15 minutes.
  • In a different bowl, mix the agave syrup, egg, egg yolk and margarine. Add the all purpose flour, salt and yeast mixture. 
  • Knead the mixture for 10-15 minutes till smooth and not sticky. If it stays sticky, add 1-2 tbsp of flour to the mixture. 
  • Place the dough in a lightly floured bowl and let it rest for 1,5 hour. Place a wet kitchentowel over the bowl to prevent the dough from drying out. 
  • After 1,5 hour, it should have been doubled in size. Punch your dough down gently. 
  • Roll the dough out and add the pistachio spread on top. If it doesn’t spread properly, melt the spread in the oven, drizzle it on the dough and spread in out.
  • Roll the dough and cut the rolls with dental floss.
  • Place them in a baking tray and let them rest for 15 minutes. Add 1 tbsp heavy cream per roll on top and bake for 25-30 minutes on 175C.
  • Make the spread in the meantime. Top the roll with the spread and crunched pistachios.
course Baking
cuisine American
keyword Cinnamon rolls, Pistachio, Pistachio cinnamonrolls
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