Cinnamon Roll Recipe

I think a truly memorable weekend breakfast should feel a little luxurious, and these fit the bill perfectly. When these come out of the oven, the house fills with the warm, buttery smell of cinnamon and a subtle floral note from the orange blossom water. This isn’t just a basic cinnamon roll recipe; we’re elevating it into a sophisticated, family-friendly treat by adding the rich texture of pistachios and a bright, tangy glaze. It’s an easy win for special occasions or just for making a Sunday morning feel like a holiday, and it delivers on that fluffy, gooey center every single time.

Ingredients

For the Dough:

• 60 ml (1/4 cup) warm milk (38-43°C / 100-110°F): This precise temperature is crucial for activating the yeast; if it’s too hot, you’ll kill it, too cold, and it won’t activate properly.
• 7 g (2 1/4 teaspoons) active dry yeast: Ensure your yeast is fresh and active before starting; check the expiration date on the packet.
• 50 g (1/4 cup) granulated sugar, divided: The sugar feeds the yeast in the initial step and provides sweetness and tenderness to the dough.
• 350 g (2 3/4 cups) all-purpose flour, plus extra for dusting: Weighing your flour is the most accurate method for consistent results; scoop gently into measuring cup if you don’t have a scale.
• 3 g (1/2 teaspoon) salt: Salt balances the sweetness and controls the yeast’s activity, so don’t leave it out.
• 60 g (1/4 cup) unsalted butter, melted: Use good quality butter for flavor; melting it makes it easier to incorporate into the dough.
• 1 large egg, at room temperature: A room temperature egg incorporates more easily into the other ingredients and results in a lighter, fluffier texture.
• 60 ml (1/4 cup) milk, at room temperature: Like the egg, room temperature milk helps create a smoother, more uniform dough. (I sometimes use whole milk for a richer result or non-dairy milk as a substitute for this cinnamon roll recipe.)
• 5 ml (1 teaspoon) alcohol-free vanilla extract: Vanilla adds depth to the dough’s overall flavor profile.
• 2.5 ml (1/2 teaspoon) orange blossom water, for dough: This adds a subtle, fragrant note that complements the pistachio filling; use high quality food-grade orange blossom water for the best flavor.

For the Filling:

• 115 g (1/2 cup) unsalted butter, softened: Ensure the butter is truly soft and spreadable at room temperature, not melted, for proper blending with the sugar and pistachios.
• 100 g (1/2 cup) light brown sugar, packed: Packed brown sugar provides moisture and a richer caramel-like flavor than granulated sugar.
• 10 g (1 tablespoon) ground cinnamon: Use freshly ground cinnamon for a more potent aroma and taste in the final rolls.
• 60 g (1/2 cup) finely ground pistachios: Process the pistachios until they resemble coarse sand or a fine powder for even distribution in the swirl.

For the Glaze:

• 115 g (4 oz) cream cheese, softened: Make sure the cream cheese is fully softened for a smooth, lump-free glaze; this forms the base of our tangy topping.
• 55 g (1/4 cup) unsalted butter, softened: The butter adds richness and structure to the glaze, balancing the cream cheese.
• 240 g (2 cups) powdered sugar, sifted: Sifting prevents clumps and ensures a silky texture for the glaze.
• 30 ml (2 tablespoons) milk: Adjust the milk quantity slightly to achieve your desired consistency for the glaze.
• 5 ml (1 teaspoon) orange blossom water, for glaze: A second round of orange blossom water here reinforces the flavor in the final product.

For Garnish:

• 15 g (2 tablespoons) finely crushed pistachios: Use these for visual appeal and a crunchy texture contrast on top.
• Zest of 1/2 orange, finely grated: Grate only the orange part (zest) and avoid the white pith for a bright citrus note without bitterness.

Instructions

1. Activate the Yeast: In a small bowl, combine the warm milk and yeast. Stir in 1 teaspoon of the granulated sugar. Let this mixture stand for 5-10 minutes until it becomes foamy, which indicates the yeast is active and ready to use; if it doesn’t foam, your yeast may be old or the milk temperature was off, and you’ll need to start over with fresh yeast.

2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, remaining granulated sugar, and salt. Make a well (a small indentation) in the center of the dry ingredients.

3. Mix Dough Ingredients: Pour the activated yeast mixture into the well. Add the melted unsalted butter, egg, room temperature milk, vanilla extract, and orange blossom water. Mix using a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms; this is the initial stage where the ingredients are just combined.

4. Knead the Dough: Turn the shaggy dough out onto a lightly floured surface. Knead by hand for 8-10 minutes, or until the dough becomes smooth, elastic, and bounces back when lightly poked. If using a stand mixer, knead on medium-low speed for 6-8 minutes; the dough should clear the sides of the bowl when properly kneaded. If the dough seems overly dry during kneading, gradually add milk (1-2 teaspoons at a time) until it reaches the desired elasticity.

5. First Rise (Proofing): Lightly grease a clean large bowl with butter or cooking spray. Place the kneaded dough in the bowl, turning once to coat the surface. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until the dough has doubled in size.

6. Prepare the Filling: While the dough rises, prepare the unique filling. In a medium bowl, cream together the softened unsalted butter, light brown sugar, ground cinnamon, and finely ground pistachios until well combined into a thick, paste-like consistency.

7. Shape the Dough: Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, approximately 30×40 cm (12×16 inches); strive for even thickness across the whole rectangle.

8. Spread Filling: Evenly spread the pistachio-cinnamon filling over the entire surface of the rolled dough, leaving a small 1 cm (1/2 inch) border on one of the longer edges.

9. Roll and Cut: Starting from the longer edge opposite the clean border, tightly roll the dough into a log, ensuring it is compact to avoid gaps in the final rolls. Pinch the seam gently to seal. Using a sharp knife or unflavored dental floss (for cleaner cuts), cut the log into 12 equal rolls, each approximately 3-4 cm (1.2-1.6 inches) thick. I find cutting with dental floss helps keep the swirls neat and tidy for this cinnamon roll recipe.

10. Second Rise: Arrange the rolls cut-side up in a lightly greased 23×33 cm (9×13 inch) baking dish, leaving a small space between each roll to allow for expansion. Cover the baking dish loosely with plastic wrap or a clean kitchen towel and let rise in a warm place for another 30-45 minutes, or until the rolls are puffy and nearly touching; they will fill out the space in the dish.

11. Bake: Preheat your oven to 190°C (375°F). Bake the cinnamon rolls for 20-25 minutes, or until golden brown on top and cooked through in the center; if they start to brown too quickly, loosely tent the top with aluminum foil to prevent burning. Check for doneness in the center before removing. This specific cinnamon roll recipe bakes quickly due to the high sugar content.

12. Prepare Glaze and Serve: While the rolls bake, prepare the glaze by beating the softened cream cheese and butter with an electric mixer until smooth and creamy. Gradually add the sifted powdered sugar, then beat in the milk and orange blossom water until the glaze is smooth and thick enough to drizzle luxuriously. Let the rolls cool slightly (10-15 minutes) before generously spooning the glaze over them, ensuring it drips down the sides. Sprinkle with crushed pistachios and orange zest and serve warm for a truly delicious cinnamon roll experience.

Why Orange Blossom Water Makes This Recipe Special

Orange blossom water introduces a fragrant, floral note that elevates the standard cinnamon roll recipe flavor profile. The delicate, sweet floral aroma pairs beautifully with the earthy, nutty flavor of the pistachios, creating a unique and sophisticated combination in this cinnamon roll recipe. Unlike strong lemon or orange zest, orange blossom water offers a more subtle and complex flavor that doesn’t overwhelm the cinnamon, ensuring a perfectly balanced treat.

Make-Ahead Tips for Easy Morning Baking

Make-ahead options are essential for a stress-free morning when serving a special breakfast. For overnight proofing, prepare the rolls through step 10 (arranging them in the baking dish after the second rise) and place them tightly covered in the refrigerator instead of letting them proof at room temperature. The next morning, pull the rolls out while preheating the oven; they will bake directly from cold (add 5-10 minutes to baking time) or after sitting out for 30 minutes to take the chill off. For a true meal prep recipe, freeze the cut rolls on a baking sheet, then transfer them to a freezer-safe bag. Thaw in the baking dish overnight in the fridge and proceed with baking. I do this often on a Saturday morning so we have fresh cinnamon roll recipe goodness ready when the family wakes up.

FAQs

What if my yeast doesn’t foam?

If the yeast doesn’t activate and create foam within 10 minutes, the yeast may be old or the milk temperature too high/low. Discard and restart with fresh yeast and correct temperature.

Can I use regular cold milk instead of room temperature milk?

For the best results in this cinnamon roll recipe, it’s essential for all ingredients to be at room temperature; cold milk can shock the yeast and hinder rising.

Where can I find orange blossom water?

Look for food-grade orange blossom water in the international aisle of large supermarkets, in Middle Eastern grocery stores, or online. A little goes a long way, so one bottle lasts a long time.

What can I substitute for pistachios?

If you need a substitute, walnuts or pecans would be delicious and offer a similar crunch, though they have a different flavor profile. Make sure they are finely ground to incorporate properly into the filling.

How do I store and reheat leftovers?

Store leftover rolls in an airtight container for up to 3 days. Reheat gently in the microwave for 30-45 seconds, or wrap in foil and heat in a 180°C (350°F) oven for 10-15 minutes. This makes them great for healthy eating on a busy weekday morning.

Why are my cinnamon rolls dry?

This often happens if the dough is over-floured during kneading or if the rolls are overbaked. Be gentle with the flour during kneading and check for doneness at the 20-minute mark. *I always pull mine out just before they look perfectly golden, letting residual heat cook them a little longer.*

Conclusion

This orange blossom and pistachio twist on the classic cinnamon roll recipe transforms a simple breakfast pastry into an elegant and unforgettable treat, perfect for family dinners. Pin this recipe for later or make a batch this weekend to create a truly special moment with your family.

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