Make these delicious sweet Pistachio Cinnamon Rolls with Tahini and impress your family and friends with a different take on the classic cinnamon roll.

These sweet Tahini and Pistachio Cinnamon Rolls make a special breakfast, brunch or dessert treat that will quickly become a favorite!

Tender, fluffy and warmly spiced with cinnamon and cardamom, they're lightly sweetened and can be enjoyed with or without the glaze. If you prefer your baked goods on the sweeter side, you'll definitely want to drizzle a bit of glaze over these irresistible pistachio buns.

These rolls were inspired by the idea of bringing tahini, brown sugar, warm spices and pistachios into a cozy baked treat. A delicious variation on cinnamon rolls seemed like the perfect choice.

The combination of tahini, cardamom and pistachios sets these buns apart from regular cinnamon rolls and makes them well worth the little bit of active prep time.

If you love pistachio desserts, don't miss this made from scratch pistachio cake.

Freshly baked rolls in baking dish and one on small dish.

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How to Make Pistachio Cinnamon Rolls
Ingredients Overview
Steps Overview
Serving Suggestions
Storage Instructions
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Pistachio Cinnamon Rolls with Tahini

How to Make Pistachio Cinnamon Rolls

Here is an overview of the ingredients needed. Full measurements and instructions on how to make these pistachio rolls are available in the recipe card at the end of this post.

Ingredients Overview

All-purpose flour: Keeps the rolls soft and tender. Bread flour can be used but will yield chewier rolls. If you want to use bread flour, I find a combination of equal amounts of all-purpose and bread flour works well.
Granulated sugar
Instant yeast: You can use any quick-rise or instant yeast in this recipe. You can also use active dry yeast, just be sure to double the rise times.
Ground cardamom: This spice adds a warm, slightly citrusy note that pairs beautifully with pistachios.
Milk: I used 2%, but anything from 1% to whole milk will work well.
Unsalted butter: Adds richness to the dough and helps create a soft and tender texture.
Egg: Enriches the dough, making it softer, richer and more tender.
Tahini: Can be substituted with pistachio paste for even more pistachio flavor. If you don't have either, softened unsalted butter will work.
Brown sugar: You can use either dark or light brown sugar.
Ground cinnamon: A classic flavorful spice used for rolls.
Pistachios: Shelled and unsalted. Extra chopped pistachios for sprinkling on top of cinnamon buns (optional).
Powdered sugar: Also known as icing or confectioners' sugar.
Pure vanilla extract
Orange or lemon juice: Use freshly squeezed for the best flavor.

Tip: Though it's not necessary, toasting the pistachios will make their nutty flavor come out. To toast the shelled pistachios, place them in an even layer on a rimmed baking sheet and roast them in a preheated oven (350°F) for 4 minutes, stir and toast for another 3 to 4 minutes. Remove from oven and let cool on baking sheet before proceeding with the recipe.

Steps Overview

To make the dough:

In the bowl of a stand mixer fitted with a dough hook, stir together flour, sugar, salt, yeast and cardamom.
Combine the water, milk and butter in a glass measuring cup. Heat in the microwave on high for about 30 seconds until butter melts and mixture is warm.
Add the liquid mixture to the dry ingredients in the bowl of your stand mixer and combine.
Add the egg and continue kneading for 3 minutes or until you have a smooth, and slightly sticky dough. If the dough is too sticky add a touch more flour.
Place the dough into a lightly greased bowl, cover it with a clean dish towel and let it rest for 10 minutes.

To prepare the filling:

Using a food processor or by hand, finely chop the pistachios and set them aside. In a small bowl, mix together the brown sugar, cinnamon, and cardamom.
On a lightly floured surface, roll out the dough into a rectangle approximately 14 inches wide and 8 inches tall. The dough should be about ¼ inch thick.
Spread tahini onto dough (leaving a ½ inch border on all sides), sprinkle with brown sugar and spices, and top with the finely chopped pistachios.
Roll the dough tightly from the long side into a log. Lightly pinch the seam. Cut into approximately 12 even slices.
Arrange the pieces cut side up into a greased pie dish and cover loosely. Place pie dish with rolls in a warm spot for the second rise. Rolls should double in size in about 60 to 90 minutes.
Position a rack in the center of your oven and preheat it. Bake the pistachio rolls until tops are golden brown, about 20 to 25 minutes.
Remove rolls from the oven and let cool in pan on wire rack for 10 to 15 minutes.

To make the glaze:

Whisk powdered sugar, milk, vanilla, orange or lemon juice and a pinch of salt until smooth.
Drizzle the still warm pistachio buns with glaze and sprinkle with additional chopped pistachios if desired.

Serving Suggestions

There's nothing like the aroma of fresh cinnamon rolls baking. Serve these fluffy rolls still warm with a cup of coffee or tea. They also make a delicious addition to any brunch spread.

Storage Instructions

Room Temperature: Store the sweet rolls in an airtight container at room temperature for up to 2 days.
Refrigerator: For slightly longer storage, keep them in the refrigerator for up to 5 days. Before serving, warm them briefly in the oven or microwave to bring back their soft, freshly baked like texture.
Freezer: Wrap each roll tightly in plastic wrap and then either wrap them in aluminum foil or place them in a freezer-safe bag for up to three months. To enjoy them from frozen, thaw cinnamon cardamom rolls overnight in the refrigerator or unwrap them and let them thaw at room temperature for 1 to 2 hours. For best results, place rolls on a baking sheet and cover it loosely with foil, reheat in a low oven (300°F) oven for about 10 to 12 minutes. For a quicker option, microwave uncovered for approximately 30 seconds or until warm.

Why go out to the bakery for rolls when you can make your own fluffy pistachio cinnamon rolls at home?

Enjoy!

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