SMALL BATCH PISTACHIO CREAM CINNAMON ROLLS Clouds of pure heaven ☁️✨ Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (makes 6 large rolls): Dough: - 3/4 cup milk of choice (180ml), warmed (~110F) - 2 1/2 tsp (11g) active dry yeast @redstaryeast - 1 egg, at room temperature - 1/3 cup (76g) salted butter, very softened (almost melted) - 1/4 cup (55g) granulated sugar, divided - 1/2 tsp (3g) salt - 2 1/2 cups (350g) bread flour (substitution: all-purpose flour) @King Arthur Baking Filling: - 1/2 cup (115g) pistachio cream/butter - 1/2 cup (110g) brown sugar - 1 tbsp (8g) cinnamon - 1/2 cup (50g) chopped pistachios - 1/3 cup (80ml) heavy cream, for pouring over the rolls Pistachio Cream Cheese Icing: - 8oz cream cheese, softened @Philly Cream Cheese - 1/4 cup (55g) pistachio cream/butter - 1 1/2 cups (195g) powdered sugar - 2 tsp (8g) vanilla extract Instructions: Start by activating the yeast and preparing the dough. Pour the warm milk into a large bowl. Add 1 tbsp (12g) of the granulated sugar and sprinkle the yeast overtop. Stir and allow to sit for 3-5 minutes, until frothy. Then, add the egg, butter, and the rest of the sugar. Mix until combined. Add in the flour and salt, and mix or knead with your hands until barely combined. Allow to rest for 5 minutes so the flour can soak up the liquids. Then, transfer to a stand mixer with the dough hook attached, or pour the dough mixture onto a floured surface and knead for 5-7 minutes, until elastic and smooth. Place the dough into a lightly greased large bowl. Cover and allow to rise in a warm environment for 30 minutes, or until doubled in size. Grease a 10.5x7.5” baking pan or 8” round pan with butter. In a small bowl, mix together the brown sugar and cinnamon for the filling. Once doubled, turn the dough onto a floured surface. Use a rolling pin to roll the dough out into a 12x8” rectangle. Spread the pistachio cream/butter across the entire surface of the dough, leaving a 1/4” border around the edges. Sprinkle the cinnamon and brown sugar mixture all over, followed by the chopped pistachios. Starting from the long end of the rectangle, tightly roll the dough up into a log. Using a sharp knife or unflavored floss, cut the dough into 6 rolls total. Place the rolls into the prepared pan. Loosely cover the pan with plastic wrap and allow to proof in a warm environment for 45 minutes, until puffy and risen. Preheat the oven to 350F. Once proofed, warm the heavy cream and pour all over the rolls. Bake at 350F for 23-30 minutes, until golden. Remove and cool in the pan for 10 minutes. While cooling, make the icing by beating together all of the ingredients in a medium bowl, until smooth. Spread the icing all over the rolls and serve warm. Enjoy! #smallbatch #pistachiocream #pistachiobutter #cinnamonrolls #smallbatchpistachiocreamcinnamonrolls #smallbatchcinnamonrolls #pistachiocreamcinnamonrolls #pistachiocreambuns #cinnamonrolls #homemade #homemadecinnamonrolls #cinnamonrollrecipe #thebestcinnamonrolls #smallbatchcinnamonrollrecipe #fluffycinnamonrolls #softcinnamonrolls #baking #creamcheese #creamcheeseicing #pistachiocreamcheeseicing #Breakfast #brunch #snack #dessert #cinnamonroll #gooeycinnamonrolls @KitchenAid @STAUB USA - @wellmadebykiley