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Cinnamon Roll Recipe 1765930513.2964528

cinnamon roll recipe

  • Author: Jusmira Rayne
  • Total Time: 180 minutes
  • Yield: 12 rolls 1x
  • Diet: General

Description

Fluffy cinnamon rolls with a sophisticated twist, featuring pistachios and a hint of orange blossom water, topped with a tangy cream cheese glaze.

Ingredients

Scale
  • 1/4 cup warm milk (for yeast activation)
  • 2 1/4 tsp active dry yeast
  • 1/4 cup granulated sugar, divided
  • 2 3/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/4 cup melted unsalted butter
  • 1 large egg, at room temperature
  • 1/4 cup milk, at room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp orange blossom water (for dough)
  • 1/2 cup softened unsalted butter (for filling)
  • 1/2 cup light brown sugar, packed
  • 1 tbsp ground cinnamon
  • 1/2 cup finely ground pistachios (for filling)
  • 4 oz softened cream cheese (for glaze)
  • 1/4 cup softened unsalted butter (for glaze)
  • 2 cups powdered sugar, sifted
  • 2 tbsp milk (for glaze)
  • 1 tsp orange blossom water (for glaze)
  • 2 tbsp crushed pistachios (for garnish)
  • Zest of 1/2 orange, grated

Instructions

  1. Activate Yeast: Combine warm milk, yeast, and 1 tsp sugar. Let stand for 5-10 minutes until foamy.
  2. Mix Dough Ingredients: In a large bowl, whisk together the flour, remaining granulated sugar, and salt. Add the yeast mixture, melted butter, egg, room temperature milk, vanilla extract, and orange blossom water; mix until a shaggy dough forms.
  3. Knead Dough: Knead dough by hand for 8-10 minutes on a lightly floured surface, or with a stand mixer for 6-8 minutes, until smooth and elastic.
  4. First Proofing: Place dough in a lightly greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Prepare Pistachio Filling: Cream together the softened butter, brown sugar, cinnamon, and finely ground pistachios until well combined.
  6. Shape and Fill Dough: Punch down the risen dough and roll it into a 12×16 inch rectangle. Spread the pistachio filling evenly over the surface, leaving a small border on one long edge.
  7. Roll and Cut Rolls: Tightly roll the dough into a log starting from the long edge opposite the border. Seal the seam. Cut the log into 12 equal rolls using a sharp knife or dental floss.
  8. Second Proofing: Arrange the rolls cut-side up in a lightly greased 9×13 inch baking dish. Cover and let rise for 30-45 minutes until puffy.
  9. Bake Rolls: Preheat oven to 375°F (190°C). Bake for 20-25 minutes until golden brown on top and cooked through. If browning too quickly, loosely tent with aluminum foil.
  10. Glaze and Serve: While rolls cool, beat cream cheese and butter until smooth. Gradually add powdered sugar, milk, and orange blossom water. Spread glaze over warm rolls and garnish with crushed pistachios and orange zest.

Notes

To achieve neat swirls when cutting, use unflavored dental floss. Avoid overbaking; pull rolls from oven just before they turn perfectly golden. For make-ahead, refrigerate rolls overnight after the second rise, then bake from cold (adding 5-10 minutes) or after letting them warm up for 30 minutes at room temperature.

  • Prep Time: 60 minutes
  • Cook Time: 25 minutes
  • Category: Pastry
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 roll
  • Calories: 420 kcal
  • Sugar: 30 g
  • Sodium: 250 mg
  • Fat: 20 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 55 g
  • Fiber: 2 g
  • Protein: 7 g
  • Cholesterol: 50 mg

Keywords: cinnamon rolls, pistachio, orange blossom water, breakfast pastry, dessert, sweet bread, baking, homemade, cream cheese glaze, make ahead

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Find it online: https://easydashrecipes.com/cinnamon-roll-recipe/