Description
This giant fluffy cinnamon roll recipe is a heartwarming treat perfect for special family breakfasts. It promises tender, gooey swirls dripping with an exquisite cardamom-rose glaze and a pistachio crumble, made with simple ingredients for minimal stress.
Ingredients
Scale
- 500 g all-purpose flour
- 60 g granulated sugar
- 7 g active dry yeast
- 7 g fine sea salt
- 240 ml whole milk, warmed to 40-43 degrees C (105–110 degrees F)
- 2 large eggs, at room temperature
- 113 g unsalted butter, softened, plus more for greasing (If using salted butter, reduce fine sea salt by 0.25 teaspoon)
- 113 g unsalted butter, softened, for the filling
- 150 g light brown sugar, packed
- 15 g ground cinnamon
- 5 g ground cardamom
- 225 g powdered sugar, sifted
- 55 g unsalted butter, softened, for the glaze
- 55 g cream cheese, softened
- 5 ml alcohol-free vanilla extract
- 5 ml rosewater
- 15–30 ml whole milk or heavy cream, for the glaze
- 50 g shelled pistachios, unsalted
Instructions
- Prepare Dough Base: In a large bowl, whisk together the flour, granulated sugar, yeast, and salt. In a separate bowl, whisk warm milk (40-43 degrees C or 105-110 degrees F), eggs, and 113 g (0.5 cup) softened butter until combined and smooth. Pour the wet into the dry, mixing with a spoon until a shaggy dough forms.
- Knead and Develop: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until it feels smooth and elastic. (Alternatively, use a stand mixer with a dough hook for 6-8 minutes on medium-low speed.)
- First Rise: Place the dough in a lightly greased large bowl, turning once to coat. Cover tightly with plastic wrap and let it rise in a warm spot for 1.5-2 hours, until visibly doubled in size.
- Prepare Filling and Garnish: While the dough rises, combine 113 g (0.5 cup) softened butter, light brown sugar, ground cinnamon, and ground cardamom in a medium bowl. Mix until a well-combined, spreadable paste forms. For the garnish, toast pistachios on a small baking sheet at 150 degrees C (300 degrees F) for 5-7 minutes until fragrant; let cool then coarsely chop.
- Roll and Fill Dough: Once the dough has doubled, gently punch it down. Turn it onto a lightly floured surface and roll into a large rectangle, about 40 x 50 cm (16 x 20 inches) and 0.5 cm (0.25 inch) thick. Spread the prepared filling evenly over the dough, leaving a small 1 cm (0.5 inch) border along one long edge.
- Slice and Second Rise: Starting from the opposite long edge, tightly roll the dough into a log. Using a sharp, un-serrated knife or unflavored dental floss, cut the log into 12 equally sized rolls, approximately 3-4 cm (1.5 inches) thick. Generously grease a 23 x 33 cm (9 x 13 inch) baking dish. Arrange your 12 rolls in the baking dish, leaving space between them. Cover loosely and let rise again for 30-45 minutes until puffy and almost touching.
- Bake Rolls: Preheat your oven to 190 degrees C (375 degrees F). Remove the cover and bake for 25-30 minutes, or until the tops are golden brown and cooked through. If they brown too fast, loosely tent with foil for the last 10 minutes.
- Make Glaze: While the rolls bake, beat sifted powdered sugar, 55 g (0.25 cup) softened butter, cream cheese, vanilla, and rosewater with an electric mixer in a medium bowl until smooth. Gradually add 1-2 tablespoons milk or heavy cream, one tablespoon at a time, until the glaze is smooth and pourable.
- Glaze and Serve: Remove the warm rolls from the oven and let them cool in the pan for 10-15 minutes. Drizzle the creamy Cardamom-Rose Glaze generously over the warm rolls, letting it pool. Immediately scatter the chopped Pistachio Crumble over the still-wet glaze for a beautiful finish. Enjoy fresh and warm.
Notes
For busy cooks, prepare the filling while the dough has its first rise to save time. To make a slightly less sweet glaze, reduce the powdered sugar by about 0.25 cup. Consider adding a pinch of nutmeg to the filling for a seasonal twist or chopped pecans for extra crunch. Gluten-free baking flour blend and dairy-free butter alternatives can be used for dietary swaps. If using salted butter, reduce fine sea salt by 0.25 teaspoon. If rolls brown too fast, loosely tent with foil for the last 10 minutes.
- Prep Time: 55 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll (approx. 130 g)
- Calories: 450 calories
- Sugar: 55 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 60 mg
Keywords: giant cinnamon roll, fluffy, cardamom, rose, pistachio, homemade, breakfast, dessert, easy, family recipe