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.
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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!
More Baked Treats to Try
Pistachio Cinnamon Rolls with Tahini
Ingredients
For the Dough:
- 2 and ¼ cups all-purpose flour more if necessary
- 3 Tablespoons granulated sugar
- 1 teaspoon sea salt
- 1 teaspoon instant yeast
- ¼ teaspoon ground cardamom
- ½ cup water
- ¼ cup milk I used 2 %
- 2.5 Tablespoons unsalted butter
- 1 large egg
For the Filling:
- 4 Tablespoons tahini or unsalted butter (softened)
- ⅓ cup brown sugar
- 3 Tablespoons finely chopped pistachios
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground cardamom
Icing:
- 1 ½ cups icing sugar
- 2 Tablespoons milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon freshly squeezed orange or lemon juice
- 1 pinch of salt
- 1 Tablespoon finely chopped pistachios for sprinkling on top optional
Instructions
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 (between 105°F and 115°F or approximately 40°C to 46°C).
- Add the warmed liquid mixture to the flour mixture in the stand mixer bowl and combine well. Add the egg and knead using the dough hook for 3 minutes. If necessary, add more flour (about 2 to 4 tablespoons) to create a smooth, and slightly sticky dough. [Alternatively, you could knead the dough by hand on a lightly floured surface for about 3 minutes].
- Place the dough into a lightly greased bowl and let it rest for 10 minutes.
To prepare the filling:
- Using a food processor or by hand, finely chop the pistachios and set aside.
- In a small bowl mix the brown sugar, ground cinnamon and cardamom.
- To roll out the dough, start by lightly flouring your surface and the rolling pin. Roll out the dough into a rectangle approximately 14 inches wide by 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 end into a log. Lightly pinch the seam and place roll seam side down on counter. Using a sharp knife, cut dough into approximately 12 even slices.
- Arrange the pieces cut side up in a greased pie dish and cover loosely with clean dish towel for the second rise.
- Let dough rise in a warm draft free spot for approximately 60 to 90 minutes or until doubled in size.
- Position a rack in the center and preheat your oven to 375°F.
- Bake rolls until tops are golden, about 20 to 25 minutes, you may want to cover your rolls (with aluminum foil) halfway through baking to avoid over browning.
- Remove rolls from the oven and let cool 10 to 15 minutes.
To make the glaze:
- Combine the icing sugar, milk, vanilla extract, freshly squeezed orange or lemon juice and a pinch of salt in a bowl. Whisk until there are no lumps.
- Drizzle the still warm rolls with the glaze and sprinkle with additional chopped pistachios if desired.
- These rolls should be served and enjoyed while still warm.
Notes
- Tahini used in the filling can be substituted with an equal amount of pistachio paste or softened unsalted butter.
- To toast shelled pistachios, preheat oven to 350°F. Place pistachios in an even layer on a rimmed baking sheet. Toast for 4 minutes, stir them and toast for another 3 to 4 minutes. Remove pistachios from the oven and let cool on baking sheet before proceeding with the recipe.
- Store rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Rolls can be frozen for up to 3 months. Thaw overnight in the fridge or on the counter for a couple of hours and reheat in a 350°F oven for 10 minutes or in the microwave for about 30 seconds.
Nutrition
Mary says
How much brown sugar for the filling? Missing in list of ingredients. But in the instructions. Please advise how much to use for filling.
Sweet and Savoury Pursuits says
Hello, so sorry about that. I have made the correction and added 1/3 of a cup of brown sugar to the filling ingredients.
Alex says
These look delicious, can't wait to try this recipe
Sweet and Savoury Pursuits says
Thank you, it's one of my favourites. I hope you like it!
HapaNomNom says
I never in a million years would have thought to use tahini in cinnamon rolls - this is brilliant! I'm so glad you dove in worked with yeast because the result is incredible!
Sweet and Savoury Pursuits says
Thanks so much Kathleen, the tahini worked out beautifully in these rolls and they were really delicious!
Sabrina says
Absolutely love the middle eastern flavors going on in these cinnamon rolls! They look amazing!
Sweet and Savoury Pursuits says
Thanks so much Sabrina!
Louise Crosby says
These look so good. I love tahini, and cardamom, in sweets. Will give them a try.
Sweet and Savoury Pursuits says
Thanks Louise, they're so good I'm sure you'll enjoy them!
Nancy says
Wow...what a way to conquer the yeast beast! These rolls look spectacular and your unique ingredients sound delicious!
Sweet and Savoury Pursuits says
Thanks Nancy, I'm certainly happy I finally had the courage to try my hand at a yeasty dough!
apuginthekitchen says
Fantastic, saved this recipe. Can't wait to make it.
Sweet and Savoury Pursuits says
Thank you, hope you love it as much as I did!
feastingnotfasting says
These look so incredibly good! I've never thought of using tahini in something sweet but now its on my to do list. Love the creativity!
Sweet and Savoury Pursuits says
Thanks so much Christy. Tahini is delicious in sweets as well!