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Pistachio Cinnamon Rolls – a New Easter Tradition!

  • Author: The Cabin Diary


What makes these green rolls so special is the pistachio flavor is so rich, warm, and lovely. It adds a kind of quiet decadence while never being a loud flavor. In fact, the different textures of having the finely chopped pistachios in the filling while reserving some for the top sets these apart from other breakfast foods when it comes to the most texturally pleasing bite – chewy dough, syrupy icing, and a yummy nut crunch.



For the Dough:

  • 2 tsp of dry yeast
  • ½ cup of warm milk
  •  ¼ cup of sugar
  • 2 ½ cups of flour
  • 1 pinch of salt
  • 2 eggs
  • 4 tbsp of room temperature butter
  • 1 capful of vanilla


For the Filling:

  • ¼ cup of room temperature butter
  • ½ cup of sugar
  • ¾ cups of finely chopped pistachios

For the Frosting:

  • 4 oz of cream cheese
  • 1 tbsp of butter
  • 1 tbsp of milk
  • 1 ¼ cup of powdered sugar
  • ¼ cup of roughly chopped pistachios
  • 3 tbsp of orange zest (about 1 orange)
  • 1 capful of vanilla
  • 1 pinch of salt


Step 1: 

In a bowl, mix together the milk, yeast, and a pinch of sugar for about 5 minutes.


Step 2:

Add the remaining ingredients from the dough section in a stand mixer – flour, sugar, salt, eggs, butter, and vanilla. Mix well. 


Step 3:

Add activated yeast mixture to stand mixer. Mix for 3 minutes.


Step 4:

Knead the dough for 5 minutes. 


Step 5:

Cover dough with warm cloth or saran wrap. Let it rise somewhere warm for 60 – 90 minutes. (It should double in size.)


Step 6: 

Roll the dough into a rectangle shape that is about ¼ in thick.


Step 7:

Spread the room temperature filling butter onto the dough. 


Step 8:

Mix the finely chopped pistachios with sugar to finish making the filling. Evenly sprinkle the pistachio-sugar mixture on top of the butter.


Step 9: 

Roll the rectangle to make one big dough rope. Slice the rope into an even number of pieces. (Makes about 8-10 big rolls.) Snugly put the rolls in a cast iron skillet.


Step 10: 

Cover with clean cloth and let the rolls rise for 30 – 45 minutes at room temperature.


Step 11:

Bake at 350 degrees for 25 – 30 minutes.


Step 12:

Mix the frosting ingredients in a mixing bowl. Reserve some coarse pistachios to sprinkle on top.


Step 13: 

Remove pistachio rolls from the oven. Add the icing and pistachio topping while still warm.


Step 14:



Happy Easter from our cabin to yours.

  • Method: Baking