Description
These White Chocolate Pistachio Cinnamon Rolls are a delightful twist on the classic cinnamon roll recipe, featuring a luscious white chocolate ganache and crunchy pistachios both inside the filling and as a topping. Soft, fluffy, and bursting with flavor, these rolls are perfect for a special breakfast or dessert 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 and sprinkle the yeast along with about a teaspoon of sugar. Let it stand for 5 minutes until it becomes thick and foamy, indicating the yeast is active.
- Mix Dough Ingredients: Add the remaining sugar, warm milk, melted butter, egg, and salt to the yeast mixture. Stir gently with a wooden spoon. Gradually add the flour in three parts, stirring well after each addition to combine.
- Knead the Dough: Attach the dough hook to the mixer. Knead the dough starting on low speed, then gradually increase to medium-high, for 3 to 6 minutes, until the dough is smooth and stretchy.
- First Rise: Shape the dough into a ball, cover it with a clean towel or plastic wrap, and let it rise in a warm place for 1 to 1½ hours, or until doubled in size.
- Prepare Filling and Roll Dough: Gently deflate the risen dough and roll it out into a 12 by 18-inch rectangle. Spread the softened butter evenly over the surface, then sprinkle with the cinnamon, brown sugar mixture, and chopped pistachios.
- Roll and Slice: Starting from the long edge, roll the dough into a tight log. Cut the log into 12 equal portions. Place the rolls evenly spaced in a 9×13 inch baking pan.
- Second Rise: Cover the pan with a cloth and allow the rolls to rise for 1 hour until puffy and soft. Meanwhile, preheat the oven to 350℉ (175°C).
- Bake: Bake the cinnamon rolls for 20 to 25 minutes, or until they are lightly golden on top. Remove from oven and let the pan cool on a wire rack.
- Prepare Ganache and Finish: Heat the heavy cream until just simmering, then pour over the chopped white chocolate. Let sit for a minute, then stir to create a smooth ganache. Pour the white chocolate ganache over the cooled cinnamon rolls and sprinkle with the remaining chopped pistachios before serving.
Notes
- Make sure the water and milk are warm but not hot to avoid killing the yeast.
- You can substitute the pistachios with walnuts or pecans if preferred.
- For a richer ganache, you can increase the amount of heavy cream slightly.
- These rolls can be stored in an airtight container for up to 3 days at room temperature or frozen for longer storage.
- To reheat, warm in the oven for 5-10 minutes or microwave briefly.
