I made Pistachio Butter Cinnamon Rolls—fluffy, nutty cinnamon rolls filled with creamy pistachio butter, sweet cinnamon sugar, and topped with buttery richness.

Pistachio Butter Cinnamon Rolls

Why I’ll Love This Recipe

I love how the classic soft cinnamon roll gets transformed with pistachio butter. Each bite delivers warm cinnamon-sugar sweetness and a distinct nutty depth. The combination of fluffy dough and pistachio swirl is indulgent yet approachable—and makes breakfast feel special.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
active dry yeast
milk
unsalted butter
brown sugar and granulated sugar
ground cinnamon
pistachio butter (about 1 cup)
1 egg
optional salt (not always specified)

directions

I begin by preparing a basic enriched dough—mixing yeast, flour, milk, butter, egg, sugar, and a pinch of salt until smooth and slightly elastic. After an initial rise in a warm place until doubled, I roll the dough into a rectangle. I spread a layer of pistachio butter evenly across the surface, then sprinkle a mixture of brown sugar and cinnamon over top.

Next, I roll the dough tightly into a log and slice it into individual rolls. I arrange them in a pan and allow a second rise until puffy, ensuring they stay soft and airy. Finally, I bake at around 350 °F (175 °C) for about 23–30 minutes, until golden and fragrant. Once slightly cooled, I brush each roll with melted butter to boost richness and shine.

Servings and timing

Yield: Usually about 6–8 rolls, depending on size
Prep time: ~15 minutes for dough and assembling
Rise time: ~30–45 minutes for initial proof and a similar time after shaping
Bake time: ~23–30 minutes
Total time: Approximately 1.5 to 2 hours including rising and baking

Variations

I enjoy customizing by:

folding chopped pistachios into the filling or sprinkling on top for crunch
substituting a pistachio cream cheese frosting for a richer finish
adding cardamom or nutmeg for an aromatic spice boost
using almond or cashew butter if pistachio butter isn’t available

storage/reheating

I store cooled rolls in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness. To reheat, I gently warm them in a 300 °F (150 °C) oven for about 5–10 minutes—it revives the softness and melted swirl. Microwaving tends to make the rolls gummy, so I avoid it.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes—instant yeast works well and can slightly reduce rise time. It mixes directly into the dough and yields the same soft texture.

How can I enhance the pistachio flavor even more?

I might stir chopped pistachios into the filling or top with extra pistachio pieces after baking. Using high-quality pistachio butter also makes a big difference.

Is pistachio butter necessary or can I substitute?

I recommend pure pistachio butter (just pistachios and salt). If unavailable, almond or cashew butter can work, but the signature pistachio flavor will be different.

Should I brush with butter after baking?

Yes—it enhances flavor and gives a glossy finish. It also keeps the rolls moist and decadent.

Can I make these in a small batch?

Absolutely—I’ve made a smaller batch using a scaled-down dough and fewer rolls. The flavor and texture remain just as fluffy and rich.

Conclusion

I absolutely love these Pistachio Butter Cinnamon Rolls for their nutty twist on a classic favorite. The soft, pillowy dough meets rich pistachio butter and warm cinnamon sugar—plus a buttery finish that elevates each bite. They’re perfect for breakfast, brunch, or a cozy treat. I’m excited to try variations with chopped pistachios, aromatic spices, or pistachio cream cheese icing next time—and I’m confident they’ll delight every time.