Description
These White Chocolate Pistachio Cinnamon Rolls are a delightful twist on the classic cinnamon roll, featuring a rich filling of cinnamon, brown sugar, and pistachios, baked to golden perfection and topped with a luscious white chocolate ganache and extra pistachios. Perfect for a special breakfast or brunch, these rolls combine the warmth of cinnamon with the crunch of pistachios and the creamy sweetness of white chocolate for an irresistible treat.
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 pistachio
Topping
- 170 grams chopped white chocolate
- â…• cup heavy cream
- ½ cup chopped pistachios
Instructions
- Activate Yeast: In the bowl of a stand mixer, add the warm water. Sprinkle the yeast and about a teaspoon of the sugar. Let this stand for 5 minutes, until thick and foamy to ensure the yeast is active.
- Prepare Dough Mixture: Add the remaining sugar, warm milk, melted butter, egg, and salt to the yeast mixture. Stir with a wooden spoon to combine. Gradually stir in the flour in three additions to start forming the dough.
- Knead Dough: Attach the dough hook to the mixer and knead the dough on low speed, gradually increasing to medium-high, for 3-6 minutes until the dough is smooth and stretchy.
- First Rise: Shape the kneaded dough into a ball, cover with a clean towel or plastic wrap, and let it rise in a warm place for 1 to 1½ hours until doubled in bulk.
- Prepare Filling and Shape Rolls: Gently deflate the risen dough and roll it out into a 12 x 18 inch rectangle. Spread the softened butter evenly over the dough, then sprinkle with the brown sugar and cinnamon mixture followed by the chopped pistachios.
- Roll and Cut: Starting from the long edge, roll the dough into a tight log. Cut the log into 12 equal portions and arrange them evenly spaced in a 9×13 inch baking pan.
- Second Rise: Cover the rolls and allow them to rise for 1 hour until puffy and soft. Meanwhile, preheat the oven to 350℉.
- Bake: Bake the rolls for 20-25 minutes until they are lightly golden on top. Remove from the oven and let the pan cool on a wire rack.
- Prepare Topping and Finish: While the rolls bake or cool, heat the heavy cream until simmering and pour it over the chopped white chocolate. Let it sit for a few minutes then stir to make a smooth ganache. Pour the cooled ganache over the cinnamon rolls and sprinkle with the additional chopped pistachios for garnish.
Notes
- Make sure the water and milk are warm but not hot to avoid killing the yeast.
- Cover dough tightly during rises to prevent drying out.
- Use a sharp knife or dental floss to cut rolls cleanly without squishing them.
- The white chocolate ganache should be slightly cooled before pouring to prevent melting the rolls too much.
- Store leftovers covered at room temperature for up to 2 days or freeze for longer storage.
