I have made a lot of cinnamon rolls in my life. Like… a lot.

But these pistachio cream cinnamon rolls might actually be my new favorite cinnamon roll ever. And that is saying something.

If you have been following along lately, you probably know I am truly obsessed with pistachio right now. Pistachio lattes, pistachio cookies, pistachio cream… if it has pistachio in it, I want it.

So naturally, the next logical step was putting pistachio cream into cinnamon rolls.

The result is soft, fluffy cinnamon rolls layered with cinnamon sugar, pistachio cream, and chopped pistachios, then finished with a creamy pistachio cream cheese frosting that melts right into every swirl.

They are warm, gooey, slightly nutty, perfectly sweet, and honestly just incredible. These feel like something you would get at a bakery, but they are surprisingly simple to make at home.

Trust me when I say once you make these, regular cinnamon rolls might never feel the same again.

Ingredient Breakdown

• Warm Milk: Warm milk activates the yeast and helps create a soft and fluffy dough.
• Active Dry Yeast: Yeast allows the dough to rise and gives cinnamon rolls their light, pillowy texture.
• Granulated Sugar: Sugar lightly sweetens the dough and helps feed the yeast during activation.
• Unsalted Butter: Butter enriches the dough and adds flavor and tenderness.
• Eggs: Eggs provide structure and richness while helping create a soft dough.
• Vanilla ExtractL Vanilla enhances the sweetness and overall flavor of the rolls.
• Blended PistachiosL Blending pistachios into a paste adds subtle pistachio flavor directly into the dough.
• Bread Flour: Bread flour gives the rolls structure and creates that classic chewy bakery-style texture.
• Salt: Salt balances the sweetness and enhances the flavor of the dough.
• Pistachio Cream: Pistachio cream adds richness and nutty flavor to the filling.
• Brown Sugar: Brown sugar creates that classic gooey cinnamon roll filling.
• Ground Cinnamon: Cinnamon adds warm spice that pairs perfectly with pistachio.
• Chopped Pistachios: Chopped pistachios add texture and extra pistachio flavor throughout the rolls.
• Cream Cheese: Cream cheese creates a tangy frosting that balances the sweetness.
• Butter (for frosting): Butter makes the frosting rich and creamy.
• Powdered Sugar: Powdered sugar sweetens the frosting and gives it a smooth texture.
• Milk: Milk helps thin the frosting so it spreads easily over the warm rolls.

Why You’ll Love This Recipe

• Ultra soft bakery style cinnamon rolls
• Packed with pistachio flavor
• Perfect for brunch or holidays
• Creamy pistachio cream cheese frosting
• Gooey cinnamon sugar filling
• Feels fancy but surprisingly simple

These rolls are the perfect balance of warm cinnamon spice and rich pistachio flavor.

Equipment Needed

Stand Mixer
Helps knead the dough efficiently and develop gluten for soft rolls.

Mixing Bowls
Used to mix the dough, filling, and frosting.

Rolling Pin
Needed to roll the dough into an even rectangle.

9×13 Baking Dish
Holds the cinnamon rolls while baking and keeps them soft.

Food Processor or Blender
Used to blend pistachios into a paste for the dough.

Sharp Knife or Pizza Cutter
Makes slicing the dough into even cinnamon rolls easy.

Pistachio Cream Cinnamon Rolls (Soft, Gooey Bakery-Style Rolls)

Soft, fluffy cinnamon rolls filled with cinnamon sugar, pistachio cream, and chopped pistachios, finished with a creamy pistachio cream cheese frosting

Pin Rate

Prep Time: 2 hours hours

Cook Time: 30 minutes minutes

Total Time: 2 hours hours 30 minutes minutes

Servings: 12 servings

Calories: 544kcal

Ingredients

Dough

• 1 cup warm milk 100–110°F
• 3 teaspoons active dry yeast 1 packet
• ⅓ cup granulated sugar
• ⅓ cup unsalted butter melted
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup blended pistachios blend shelled pistachios in a blender or food processor until smooth
• 4 cups bread flour
• 1 teaspoon salt

Filling

• ⅓ cup pistachio cream
• 1 cup brown sugar
• 1 ½ tablespoons ground cinnamon
• ⅛ cup chopped pistachios

Frosting

• 8 ounces cream cheese room temperature
• ½ cup unsalted butter room temperature
• 2 tablespoons pistachio cream
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 2 cups powdered sugar

Instructions

Step 1: Activate the Yeast

• Warm the milk until it reaches 100–110°F. It should feel warm but not hot.
• Pour the milk into the bowl of a stand mixer or large mixing bowl. Sprinkle the yeast over the milk and let it sit for about 5 minutes until it becomes foamy and bubbly.
• If the yeast does not foam, it may be expired or the milk may have been too hot or too cold.

Step 2: Make the Dough

• Add the granulated sugar, melted butter, eggs, pistachio paste, and vanilla extract to the yeast mixture. Mix until everything is combined.
• Add the bread flour and salt, mixing gradually until a dough forms.
• Using a stand mixer with a dough hook, knead the dough for 8–10 minutes until smooth and elastic. If kneading by hand, knead on a lightly floured surface for 10–12 minutes.
• The dough should be soft and slightly tacky but not sticky.

Step 3: First Rise

• Place the dough in a lightly greased bowl and cover with a towel or plastic wrap.
• Let the dough rise in a warm place for 60–90 minutes, or until doubled in size.
• Tip: If your kitchen is cold, place the bowl in an oven with the light on or in a slightly warm oven that has been turned off.

Step 4: Roll and Fill

• Lightly flour a clean surface and roll the dough into a 12×18 inch rectangle.
• Spread the pistachio cream evenly across the surface of the dough.
• In a small bowl, mix together the brown sugar and cinnamon, then sprinkle it evenly over the pistachio cream.
• Top with chopped pistachios.

Step 5: Shape the Rolls

• Using a sharp knife or pizza cutter, slice the dough into 12 even strips.
• Starting from one end, roll each strip tightly into a spiral and place them seam side down in a greased 9×13 baking dish, leaving a little space between each roll.

Step 6: Second Rise

• Cover the pan loosely with a towel or plastic wrap.
• Let the rolls rise for 30–45 minutes, until they look puffy and slightly expanded.
• While the rolls rise, preheat the oven to 350°F (175°C).

Step 7: Bake

• (Optional but recommended) Pour ¼ cup warm heavy cream over the risen rolls just before baking. This step makes the rolls extra soft and gooey.
• Bake the rolls for 20–25 minutes, until the tops are golden brown and the centers are fully baked.

Step 8: Make the Frosting

• In a mixing bowl, beat together the cream cheese, butter, pistachio cream, and vanilla extract until smooth.
• Gradually add the powdered sugar, mixing until combined.
• Add milk as needed to reach your desired frosting consistency.

Step 9: Frost and Serve

• Spread the frosting generously over the warm cinnamon rolls, allowing it to melt slightly into the swirls.
• Serve warm and enjoy.

Video

Notes

Overnight Cinnamon Roll Instructions

Overnight Method (Best for Fresh Morning Rolls)

1. Prepare the cinnamon rolls through Step 5 (shaping the rolls).
2. Place the shaped rolls in a greased 9×13 baking dish.
3. Cover tightly with plastic wrap and refrigerate overnight for 8–12 hours.

Morning Baking

1. Remove the rolls from the refrigerator.
2. Let them sit at room temperature for 45–60 minutes until slightly puffy.
3. Preheat the oven to 350°F.
4. Pour ¼ cup warm heavy cream over the rolls if desired.
5. Bake for 20–25 minutes until golden brown.
6. Frost while warm and enjoy.

Nutrition

Calories: 544kcal | Carbohydrates: 77g | Protein: 9g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 273mg | Potassium: 170mg | Fiber: 2g | Sugar: 44g | Vitamin A: 715IU | Vitamin C: 0.3mg | Calcium: 66mg | Iron: 1mg

Storage Instructions

Store cinnamon rolls in an airtight container in the refrigerator for up to 4 days.

To reheat, microwave for 20–30 seconds or warm in the oven at 300°F for 10 minutes.

You can also freeze baked cinnamon rolls for up to 2 months.

Tips and Tricks

• Make sure the milk is warm but not hot or it can kill the yeast.
• The dough should be soft and slightly tacky but not sticky.
• Chilling the dough overnight enhances flavor.
• Pouring heavy cream over the rolls before baking creates extra soft cinnamon rolls.
• Frost the rolls while they are still slightly warm so the frosting melts into the swirls.

Frequently Asked Questions

Can I make these overnight?

Yes. After shaping the rolls, cover and refrigerate overnight. Let them sit at room temperature for 45–60 minutes before baking.

Can I make these without a stand mixer?

Yes. Knead the dough by hand on a floured surface for about 10–12 minutes.

Why didn’t my dough rise?

Your yeast may be expired or the milk may have been too hot or too cold.

Can I freeze cinnamon roll dough?

Yes. Freeze shaped rolls before the second rise. Thaw overnight in the refrigerator before baking.

Do you LOVE Cinnamon Rolls?! Check Out MORE of my Favs:

Strawberry Cinnamon Rolls with Strawberry Cream Cheese Frosting

Hot Cocoa Cinnamon Rolls with Marshmallow Fluff Frosting

Fluffy Sugar Cookie Cinnamon Rolls with Cream Cheese Frosting

These pistachio cream cinnamon rolls are soft, fluffy, gooey, and packed with pistachio flavor. The creamy pistachio frosting melts right into the warm rolls and every bite is the perfect balance of sweet, nutty, and cozy.

If you love pistachio as much as I do right now, these cinnamon rolls are absolutely a must bake.

If you make these pistachio cream cinnamon rolls, I would love to see them! Leave a comment below and let me know how they turned out.

Be sure to tag me on Instagram or TikTok @munchiesbymallory so I can share your creations.

And if you are looking for more cozy baking recipes, check out the rest of my cinnamon roll recipes on the blog.