Small Batch Pistachio Cream Cinnamon Rolls (Easy, Nutty & Soft)

You ever crave a bakery-level cinnamon roll but the thought of making a dozen makes you break out in a cold sweat? Same. I wanted something cozy, pistachio-forward, and small enough that I wouldn’t be handing out leftovers like Oprah. This recipe delivers soft dough, a nutty pistachio cream center, and cinnamon warmth — all in a tiny, satisfying batch.

I started playing with pistachio cream because I love that creamy, slightly sweet, and unmistakably green vibe. If you adore pistachio desserts as much as I do, check out my go-to pistachio cupcake inspiration for another nutty treat: heavenly pistachio cupcakes with vanilla buttercream bliss. Trust me, they pair well in spirit even if not on your plate.

What will you get from this article? A friendly, step-by-step small batch recipe, smart tips to avoid soggy centers or gummy dough, and tasty variations so you can flex your kitchen creativity. Ready? Let’s roll. 🙂

Why You’ll Love This Recipe

• Small batch: Makes just enough for a cozy morning or two, no crowd feeding required.
• Pistachio-forward: The pistachio cream gives a bold, nutty flavor without needing to chop a mountain of nuts.
• Simple ingredients: You won’t need specialty flours or a stand mixer to pull this off.
• Quick-ish timeline: Hands-on time stays low, and the rising windows are manageable.
• Versatile: Use different toppings or swap the filling for seasonal twists.

Ingredients You’ll Need

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon instant yeast
• 1/4 teaspoon salt
• 3/4 cup milk
• 2 tablespoons unsalted butter, melted
• 1/2 cup pistachio cream
• 1 teaspoon ground cinnamon
• 1 egg

Keep this list on your phone or print it — you’ll thank me when you’re halfway through making a tiny mess and wish you had remembered the milk.

How to Make (Step-by-Step)

STEP 1

In a bowl, mix flour, sugar, yeast, and salt. In another bowl, combine the milk and melted butter. Mix wet ingredients into dry until a dough forms.

STEP 2

Knead the dough for 5 minutes on a floured surface until smooth. Don’t skip kneading — it gives you that soft, pillowy texture.

STEP 3

Let it rise in a warm place for 1 hour or until it doubles in size. I usually tuck mine in an oven with the light on. Warm, not hot — we’re baking, not creating a spa.

STEP 4

Preheat the oven to 350°F (175°C). Get a baking sheet ready with parchment or a light coat of butter.

STEP 5

Roll out the dough and spread pistachio cream evenly on top. Sprinkle cinnamon over the cream. Be generous but even — too thin means dry slices, too thick and you’ll get squeezing pistachio oozing everywhere.

STEP 6

Roll the dough tightly and cut it into pieces. Tighter roll = neater spirals. I use dental floss to slice without squashing—cheap trick, big payoff.

STEP 7

Place rolls on a baking sheet and let them rise for 30 minutes. They should puff up and look proud.

STEP 8

Bake for 20–25 minutes or until the rolls turn golden. The aroma will bully your household into the kitchen. Don’t say I didn’t warn you.

STEP 9

Allow to cool slightly before serving. Warm rolls taste heavenly, but molten pistachio cream will scald you if you act rashly. FYI: patience pays off.

Pro Tips for the Best Results

• Use room-temperature milk and butter to help the yeast do its job quickly.
• Measure flour by weight if you can — cup measurements vary wildly. If you don’t have a scale, spoon flour into the cup and level it off.
• Don’t overfill with pistachio cream; otherwise the rolls leak during baking.
• Brush tops with beaten egg for a glossy finish before baking if you like shiny pastries.
• Dental floss for slicing keeps spirals intact — no fancy knives required.
• Let the rolls rest after baking so the center sets slightly; this avoids runny filling.

Fun Variations & Topping Ideas

Variations:

• Swap half the pistachio cream for mascarpone to mellow the sweetness and add creaminess.
• Add chopped roasted pistachios between layers for crunch.
• Stir a teaspoon of lemon zest into the pistachio cream for a bright, citrus twist.
• Feeling adventurous? Try a raspberry swirl instead — see how other bakers combine fruit and cinnamon in recipes like these raspberry cinnamon rolls with lemon glaze for inspo. (Yes, that title made me laugh.)

Toppings:

• Simple glaze: 1 cup powdered sugar + 2–3 tablespoons milk, whisked until pourable.
• Cream cheese frosting: Beat 4 oz cream cheese with 2 tablespoons butter, add 1/2 cup powdered sugar and a splash of vanilla.
• Chopped pistachios on top for texture and drama.
• A drizzle of honey if you like things a touch more rustic and floral.

Storing and Reheating

Store cooled rolls in an airtight container at room temperature for up to 2 days. If you want them longer, refrigerate for up to 5 days or freeze for up to 1 month in a zip-lock bag.

To reheat:

• From room temp: Warm for 10–12 seconds in the microwave for a quick fix.
• From refrigerated: Microwave for 20–25 seconds or reheat in a 325°F oven for 8–10 minutes.
• From frozen: Thaw at room temperature for an hour, then warm as above. You can also reheat directly from frozen at 300°F for 12–15 minutes — cover with foil to avoid over-browning.

Pro tip: add a damp paper towel over the roll in the microwave to keep moisture in. I use this trick when I’m lazy and picky about texture.

Leftover ideas

• Slice leftover rolls and toast them lightly for a quick breakfast sandwich with a smear of ricotta.
• Crumble cooled rolls into Greek yogurt with a spoonful of pistachio cream for an indulgent parfait.
• Chop and fold into a bread pudding for a fancy weekend dessert.
• Turn slices into French toast for a weekend brunch that screams “I planned this totally on purpose.”

Frequently Asked Questions (FAQ)

Can I make these rolls ahead of time?

Yes. You can assemble the rolls and store them covered in the fridge overnight. Take them out for a 30-minute warm-up before baking to let the yeast get lively again.

Can I substitute pistachio cream with chopped pistachios?

You can, but chopped pistachios will change the texture and reduce the spreadability. Mix chopped pistachios with a little butter or mascarpone for easier spreading.

What if I don’t have instant yeast?

You can use active dry yeast; dissolve it in warm milk and let it sit for 5–10 minutes until foamy before adding to the dry ingredients.

Are these rolls gluten-free?

Not as written. You can experiment with a 1:1 gluten-free flour blend, but expect a denser, crumbly dough. Gluten-free dough behaves differently and often needs binders like xanthan gum.

How do I prevent soggy bottoms?

Bake on a preheated sheet or use parchment with a light oiling. Also avoid overfilling with pistachio cream. Letting the assembled rolls rest uncovered for 10–15 minutes before baking helps the bottom set.

Conclusion

These Small Batch Pistachio Cream Cinnamon Rolls give you bakery vibes without committing to a mountain of leftovers. You’ll get soft dough, a nutty pistachio punch, and cinnamon warmth in every spiral. Try a topping or two, stash the extras wisely, and tell me how yours turned out.

If you made them, please leave a comment and rating — I actually read them and steal (I mean, borrow) your best ideas. Happy baking, and may your mornings be nutty in the best way. 😉