Description
Delight in these decadent White Chocolate Pistachio Cinnamon Rolls, featuring a soft, fluffy dough enriched with warm cinnamon and crunchy pistachios, topped with a luscious white chocolate ganache and extra chopped pistachios for the perfect finishing touch. A delicious twist on a classic favorite, perfect for breakfast or a special 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
- ⅕ cup heavy cream
- ½ cup chopped pistachios
Instructions
- Activate Yeast: In the bowl of a stand mixer, add the warm water. Sprinkle the yeast and about a teaspoon of the sugar. Let this stand for 5 minutes, until thick and foamy.
- Combine Wet Ingredients: Add the remaining sugar, warm milk, melted butter, egg, and salt to the yeast mixture. Stir with a wooden spoon until blended.
- Add Flour and Knead: Gradually stir in the flour in three additions. Attach the dough hook to the mixer and knead the dough on low speed, gradually increasing to medium-high speed, for 3-6 minutes until the dough is smooth and stretchy.
- First Rise: Shape the dough into a ball, cover with a clean towel or plastic wrap, and let it rise in a warm place for 1 to 1½ hours, until doubled in bulk.
- Prepare Filling and Roll Dough: Gently deflate the risen dough and roll it out into a 12 x 18 inch rectangle. Spread the softened butter evenly over the dough, then sprinkle the cinnamon, brown sugar mixture, and chopped pistachios on top.
- Shape Rolls: Starting from the long edge, roll the dough tightly into a log. Cut the log into 12 equal portions and arrange them evenly spaced in a greased 9×13 inch baking pan.
- Second Rise: Cover the rolls and allow them to rise for 1 hour until they become puffy and soft. Meanwhile, preheat the oven to 350℉ (175℃).
- Bake Rolls: Bake the cinnamon rolls for 20-25 minutes until lightly golden brown. Remove from the oven and cool the pan on a wire rack.
- Make White Chocolate Ganache and Finish: Heat the heavy cream until just simmering, then pour over the chopped white chocolate and stir gently until smooth and glossy. Pour the cooled ganache over the cinnamon rolls and sprinkle with the remaining chopped pistachios before serving.
Notes
- Ensure the water temperature for activating yeast is between 105-115℉ for optimal yeast activation.
- Allow dough to rise in a warm, draft-free environment for the best results.
- Use room temperature butter for the filling to make spreading easier.
- White chocolate ganache can be prepared ahead and chilled; warm before pouring to achieve a smooth finish.
- These cinnamon rolls are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Prep Time: 2 hours
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
