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White Chocolate Pistachio Cinnamon Rolls Recipe

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4.4 from 122 reviews

These White Chocolate Pistachio Cinnamon Rolls combine classic cinnamon-sugar swirls with crunchy pistachios and a luscious white chocolate ganache topping. Perfect for a sweet breakfast or indulgent dessert, these rolls feature a tender, fluffy dough enriched with butter and milk, layered with a spiced cinnamon-pistachio filling, and finished with creamy ganache and extra nuts for texture.

Ingredients

Scale

Dough

  • ¼ cup warm water (105-115℉)
  • 2¼ tsp active dry yeast
  • ¼ cup sugar
  • ¾ cup warm milk
  • 1 large egg
  • ¼ cup unsalted butter, melted
  • 1 tsp salt
  • 3¾ cup all-purpose flour

Filling

  • ½ cup unsalted butter, softened
  • ¼ cup brown sugar
  • 1 tbsp cinnamon
  • ¼ cup chopped pistachios

Topping

  • 170 grams white chocolate, chopped
  • ⅕ cup heavy cream
  • ½ cup chopped pistachios

Instructions

  1. Activate Yeast: In the bowl of a stand mixer, add warm water and sprinkle yeast with a teaspoon of sugar. Let stand for 5 minutes until thick and foamy to ensure yeast is active.
  2. Prepare Dough: Add remaining sugar, warm milk, melted butter, egg, and salt to the yeast mixture. Stir with a wooden spoon, then gradually add flour in three parts, mixing after each addition.
  3. Knead Dough: Attach dough hook and knead on low speed, gradually increasing to medium-high for 3-6 minutes until the dough becomes smooth and stretchy, indicating proper gluten development.
  4. First Rise: Shape dough into a ball, place in a lightly greased bowl, cover with a cloth, and let rise in a warm place for 1 to 1½ hours until doubled in size.
  5. Mix Filling: In a small bowl, stir together cinnamon and brown sugar thoroughly to distribute spices evenly.
  6. Roll Out Dough: Deflate risen dough and roll into a 12 x 18 inch rectangle on a floured surface.
  7. Add Filling: Spread softened butter evenly over the dough rectangle, then sprinkle the cinnamon sugar mixture and chopped pistachios on top for a flavorful layer.
  8. Form Rolls: Roll the dough tightly from the long edge to create a log, then cut into 12 equal portions using a sharp knife or dental floss.
  9. Second Rise: Arrange rolls cut side up in a 9×13 inch baking pan, cover, and let rise for 1 hour until puffy.
  10. Bake: Preheat oven to 350℉ (175℃). Bake rolls for 20-25 minutes or until golden brown on top. Remove and cool on a wire rack.
  11. Prepare Ganache: Heat heavy cream until it just begins to simmer. Pour over chopped white chocolate, cover, and let sit for 5 minutes, then stir gently until smooth.
  12. Finish and Serve: After the rolls have cooled slightly, pour white chocolate ganache over them and sprinkle with additional chopped pistachios. Allow ganache to set slightly before serving.

Notes

  • Ensure the butter for the filling is properly softened to allow easy, even spreading on the dough.
  • Perform the windowpane test during kneading to check if the dough has developed enough gluten; it should stretch thin without tearing.

Keywords: cinnamon rolls, white chocolate, pistachio, cinnamon rolls recipe, dessert rolls, sweet breakfast pastries, homemade cinnamon rolls

Find it online: https://liamjayne.com/white-chocolate-pistachio-cinnamon-rolls-recipe/