Pistachio Rolls
Hello friends! There’s nothing quite like a soft, fluffy roll straight from the oven—but these Pistachio Rolls take things to the next level. Rich, buttery dough is swirled with a nutty pistachio filling, topped with a creamy pistachio frosting, and finished with a sprinkle of chopped nuts for extra crunch. Whether you’re serving them at brunch, a holiday gathering, or simply treating yourself, these rolls are equal parts decadent and comforting.
Best Pistachio Rolls Recipe
These sweet rolls are tender, nutty, and perfectly sweet without being overwhelming. The pistachio paste in both the filling and the frosting brings a bold, authentic pistachio flavor, while the cream cheese frosting adds just the right tangy finish. They’re best served fresh, but preserve their texture when reheated for an indulgent treat anytime.
Full ingredient amounts and step by step instructions can be found at the bottom of this post!
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Pistachio Rolls Dough
To make the dough, begin by warming the milk to 110ºF and pouring it into a large mixing bowl or the bowl of a stand mixer. Stir in a couple tablespoons of sugar and the instant yeast, then let it sit for 5–10 minutes until foamy.
Once activated, add the remaining sugar, softened butter, and whisked eggs. Mix briefly—it won’t fully come together yet, and that’s fine. Next, add five cups of flour along with the salt, mixing until a shaggy dough forms. Switch to the dough hook attachment (or turn out onto a floured surface) and knead for about 8–10 minutes until the dough is smooth, soft, and tacky but not sticky. If it clings too much to the sides of the bowl, sprinkle in the remaining half cup of flour as needed. Shape the dough into a ball, place it in a greased bowl, and turn it to coat. Cover the bowl and let it rise at room temperature/a warm place for about two hours, or refrigerate overnight for a slower rise.
Pistachio Filling
While the dough rises, prepare the filling. In a small bowl, stir together the softened butter and pistachio paste until smooth and creamy. Mix in the sugar until evenly combined, then set the filling aside. Chop the pistachios into small pieces so they’re ready to sprinkle over the dough once it’s rolled out.
Assemble the Pistachio Rolls
Once the dough has finished rising, test it by gently poking it—if the indentation springs back slowly, it’s ready. Turn the dough out onto a floured surface and roll it into a rectangle about 20×12 inches and ½ inch thick. Spread the pistachio filling evenly across the entire surface, then scatter the chopped pistachios on top. Starting from the long side, roll the dough tightly into a log about 20 inches long.
Trim the uneven ends and slice the log into 12 even pieces—using dental floss makes clean cuts without squishing the dough.
Arrange the rolls in a greased 9×13-inch pan in three rows of four, cover loosely, and let rise again for about one hour until puffy.
Bake at 350ºF for 25–30 minutes, until the rolls are golden brown and cooked through in the center (an instant-read thermometer should register about 190ºF).
Cool for at least 20 minutes before frosting.
Pistachio Cream Cheese Frosting
To make the frosting, beat the cream cheese and butter together until completely smooth and fluffy. Mix in the pistachio paste, then gradually add the powdered sugar on low speed until incorporated. Stir in the vanilla to finish.
Once the rolls are slightly cooled but still warm, spread the frosting generously over the top and sprinkle with more chopped pistachios before serving.
Storage
Pistachio Rolls are best enjoyed fresh the day they’re baked. Leftovers can be stored in and airtight container in the fridge, either frosted or unfrosted. To serve, bring them to room temperature or warm them in the oven at 350ºF for 5–10 minutes. Unfrosted rolls can also be reheated in a toaster oven before topping with frosting.
Tips & Tricks
- Cutting the rolls: Use unflavored dental floss to slice the dough log cleanly without squishing the rolls.
- Make ahead: Refrigerate the dough after the first rise overnight for easier morning baking.
- Check doneness: The center should read 190ºF on a thermometer to ensure the dough is baked through.
- Extra garnish: A drizzle of white chocolate over the frosted rolls makes for an elegant finish.
Variations on Pistachio Rolls
Cardamom Pistachio Rolls: Add 1 teaspoon ground cardamom to the dough for a spiced twist.
Chocolate Pistachio Rolls: Sprinkle mini chocolate chips over the pistachio filling before rolling.
Orange Pistachio Rolls: Add 1 tablespoon orange zest to the frosting for a bright, citrusy note.
Nutty Mix: Replace half the pistachios with chopped hazelnuts or almonds for a mixed-nut flavor.
Pistachio Rolls – FAQ
1. What gives the dough its soft and fluffy texture?
The dough combines warm milk (110 °F), yeast, sugar, eggs, and softened butter—then incorporates plenty of flour via kneading until smooth and tacky but not sticky. A two-hour rise at room temperature (or an overnight chill in the fridge) gives it that tender, airy feel.
2. What’s in the pistachio filling, and how is it applied?
A creamy filling of soft butter blended with pistachio paste and sugar is spread evenly over the rolled-out dough rectangle. Chopped pistachios are then sprinkled on top for texture and flavor.
3. How do I assemble and bake the rolls to achieve maximum fluff and structure?
Roll the dough tightly into a ~20-inch log from the long side, trim the ends, and slice into 12 even rolls (dental floss works great for clean cuts). Arrange them in a greased 9×13-inch pan, allow a second rise for about an hour until puffy, then bake at 350 °F for 25–30 minutes—checking that the center reaches around 190 °F.
4. What makes the frosting special, and when should I add it?
The frosting is a rich cream cheese base blended smooth with butter, pistachio paste, powdered sugar, and vanilla. Once the rolls have cooled for about 20 minutes but are still slightly warm, the tangy, nutty frosting is generously spread on top, then finished with extra chopped pistachios.
5. What are the best storage and reheating practices?
Enjoy the rolls fresh on bake day for the best taste and texture. Leftovers—whether frosted or not—can be stored airtight in the fridge. Warm them gently in a 350 °F oven for 5–10 minutes before serving for that fresh-baked feel.
Similar Recipes
I hope you enjoy baking (and eating!) these Pistachio Rolls as much as I do. If you make them, I’d love to see your creations—share your photos with me on Instagram and tag me so I can cheer you on!
Pistachio Rolls
Ingredients
Dough
- 1¼ cup whole milk 300 ml
- ⅓ cup granulated sugar divided 66 grams
- 1½ tbsp active yeast 14 grams
- 6 tbsp unsalted butter room temperature 84 grams
- 2 large eggs whisked
- 5½ cups all-purpose flour 701 grams
- ½ tsp salt
Pistachio Filling
- ¼ cup unsalted butter room temp (56g)
- ⅓ cup pistachio paste or cream
- ⅓ cup sugar 66g
- ¾ cup pistachios chopped (90g)
Cream Cheese Frosting
- 1 cup cream cheese room temperature 256 grams
- 4 tbsp unsalted butter room temperature 56 grams
- ½ cup pistachio paste or cream
- 1¾ cup powdered sugar 218 grams
- ½ tsp vanilla extract
Instructions
Dough
- Start by warming the milk to 110ºF. Pour it into a large bowl, or the bowl of a stand mixer. Add 2 tablespoons of sugar, and yeast to the milk. Mix to combine. Let the mixture sit for 5 to 10 minutes, until it becomes foamy.
- Add the rest of the sugar to the bowl, along with the butter and whisked eggs. Mix for about 30 seconds with the paddle attachment of the mixer, or use a spatula or wooden spoon to mix the ingredients.
- The mixture won’t look incorporated, but that's normal. Add 5 cups of flour, and the salt, and continue to mix with the paddle attachment, until the dry ingredients and the wet ingredients are combined into a shaggy dough.
- Switch to the dough hook and knead the dough on low speed for 8 to 10 minutes. Alternatively, turn the dough into a floured surface, and knead by hand for about 10 minutes.
- Add the remaining ½ cup of flour to the dough if necessary, if the dough is sticking to the sides of the bowl, or too sticky to knead by hand. You should knead the dough until it is barely sticking to the sides of the bowl. It can be sticking on the bottom of the bowl, but should come off the sides. The dough should be soft and smooth, tacky but not sticky.
- Shape it into a smooth ball. Place the dough in a large bowl greased with oil. Turn the dough over in the bowl to grease all around. Cover with plastic wrap, or aluminum foil, or a clean kitchen towel.
- First rise: Let the dough rise at room temperature (around 72ºF) for about 2 hours. You could also place the dough in the fridge overnight, covered by plastic wrap.
Pistachio Filling
- Place the butter and the pistachio paste in a bowl. Use a spoon to incorporate until they come together. Add the sugar and mix to combine. Set aside.
Assemble The Rolls
- Grease a 9×13” pan with oil spray, or by brushing oil on the bottom and sides of the pan. Set it aside.
- Check to see if the dough is ready. Gently poke the dough, it should form a small indentation, that slowly springs back, but not fully. If the dough springs back too quickly, it needs more proofing time. And if the dough doesn’t spring back at all, and a deep indentation forms when you poke it, it’s been over proofed.
- Turn the dough onto a floured surface. Sprinkle a very small amount of flour over the dough. Use a rolling pin to roll the dough into a rectangle ½” thick, and the rectangle should measure about 20×12”. While rolling the dough, lift it off the counter gently a few times, to give it a chance to spring back and settle, which will ensure the dough is being properly rolled out.
- If the dough keeps shrinking, let it sit on the counter for 5 to 10 minutes to relax the gluten.
- Once the dough is in an even rectangle, spread the pistachio filling all over the surface of the dough, on an even layer. Sprinkle the chopped pistachios on top.
- Roll the dough on the long end tightly, making an 20” dough log. Cut the ends off the dough to create smooth edges.
- Divide the dough into 12 equal parts. I like to cut the rolls by placing a piece of floss underneath the dough and crossing it at the top, which makes a neat cut. If you use a knife to slice the rolls, it can squish them, and makes them pointy at the edges.
- Place each roll in the greased baking sheet, in three rows of four rolls each. Cover the tray with plastic wrap.
- Second rise: Let the dough rise for about 1 hour, until puffed up. While the dough rises, pre-heat the oven to 350ºF.
- Transfer the rolls to the oven and bake for about 25 minutes. It can take even up to 30 minutes, depending on the oven.
- When done, the rolls should be browned around the edges and slightly browned in the center. Make sure the dough in the center is fully baked. If not, cover the rolls with foil and bake for another 3 to 5 minutes. Then check again, and repeat until they are baked through. If using a thermometer, the center should be about 190ºF.
- Once baked, let the rolls cool for 20 minutes.
Pistachio Cream Cheese Frosting
- Beat the cream cheese and butter together for one minute. Add the pistachio paste, beat to combine.
- Add the powdered sugar, mix on low until incorporated. Add the vanilla.
- When the rolls are cool, spread the frosting on top of the rolls. Sprinkle more chopped pistachios on top and serve.
- The rolls are best served fresh, but you can keep them in the fridge once frosted. Let them sit at room temperature before serving. You can also keep them in the fridge without the frosting, and re-heat in the toaster or in the 350ºF oven for 5-10 minutes.
