Sweet and Savoury Pursuits

  • Recipe Index
    • Starters and Snacks
    • Salads
    • Soups
    • Mains
    • Loaves, Muffins and Scones
    • Bars and Cookies
    • Cakes
    • More Sweet Things
    • Drinks
    • Holiday Favourites
  • About
  • Contact
  • Privacy Policy
menu icon
go to homepage
  • Recipe Index
    • Starters and Snacks
    • Salads
    • Soups
    • Mains
    • Loaves, Muffins and Scones
    • Bars and Cookies
    • Cakes
    • More Sweet Things
    • Drinks
    • Holiday Favourites
  • About
  • Contact
  • Privacy Policy

search icon
Homepage link
  • Recipe Index
    • Starters and Snacks
    • Salads
    • Soups
    • Mains
    • Loaves, Muffins and Scones
    • Bars and Cookies
    • Cakes
    • More Sweet Things
    • Drinks
    • Holiday Favourites
  • About
  • Contact
  • Privacy Policy

×
Home » Recipe Index » Loaves, Muffins and Scones

Pistachio Cinnamon Rolls with Tahini

Published: Apr 23, 2016 · Modified: May 27, 2025 by Fida | Sweet and Savoury Pursuits · This post may contain affiliate links · 16 Comments

↓ Jump to Recipe

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

Tahini and pistachio rolls.

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.
Jump to:
  • How to Make Pistachio Cinnamon Rolls
  • Ingredients Overview
  • Steps Overview
  • Serving Suggestions
  • Storage Instructions
  • More Baked Treats to Try
  • 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.

Three pistachio and tahini rolls.

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.
Tahini and pistachio rolls.

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

  • Cardamom Shortbread Cookies
  • Blackberry Scones
  • Lemon Zucchini Loaf
  • Date and Walnut Cake
Tahini and pistachio cinnamon roll on small plate.

Pistachio Cinnamon Rolls with Tahini

Author: Fida | Sweet and Savoury Pursuits, Dough portion adapted from Sally's Baking Addiction
These Pistachio Cinnamon Rolls with Tahini make a special breakfast, brunch or dessert treat that will quickly become a favorite!
5 from 5 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 1 hour hr 25 minutes mins
Cook Time 20 minutes mins
Total Time 1 hour hr 45 minutes mins
Course Dessert/ snack
Cuisine American, European, Middle-Eastern
Servings 12 rolls
Calories 271 kcal

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

  1. Tahini used in the filling can be substituted with an equal amount of pistachio paste or softened unsalted butter.
  2. 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.
  3. 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

Calories: 271kcalCarbohydrates: 45gProtein: 5gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 21mgSodium: 208mgPotassium: 136mgFiber: 2gSugar: 24gVitamin A: 117IUVitamin C: 1mgCalcium: 36mgIron: 2mg
Keyword Pistachio Cinnamon Rolls, Sweet Tahini and Pistachio Cinnamon Rolls, Tahini and Pistachio Cinnamon Rolls, Tahini Rolls
Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Mention @sweetandsavourypursuits or tag #sweetandsavourypursuits!

SaveSaveSaveSave

More Category: Loaves, Muffins and Scones

  • Sliced pear, date and walnut bread.
    Pear, Date and Walnut Loaf
  • Blackberry scone.
    Blackberry Scones
  • Irish scone topped with butter and berry jam on small dish.
    Irish Scones
  • Top view of a pan of freshly baked gingerbread muffins.
    Easy Gingerbread Muffins

Comments

    5 from 5 votes (5 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Mary says

    October 11, 2020 at 2:57 pm

    How much brown sugar for the filling? Missing in list of ingredients. But in the instructions. Please advise how much to use for filling.

    Reply
    • Sweet and Savoury Pursuits says

      October 11, 2020 at 3:05 pm

      Hello, so sorry about that. I have made the correction and added 1/3 of a cup of brown sugar to the filling ingredients.

      Reply
  2. Alex says

    May 05, 2016 at 4:33 pm

    These look delicious, can't wait to try this recipe

    Reply
    • Sweet and Savoury Pursuits says

      May 06, 2016 at 5:49 pm

      Thank you, it's one of my favourites. I hope you like it!

      Reply
  3. HapaNomNom says

    April 28, 2016 at 2:11 pm

    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!

    Reply
    • Sweet and Savoury Pursuits says

      April 30, 2016 at 8:05 pm

      Thanks so much Kathleen, the tahini worked out beautifully in these rolls and they were really delicious!

      Reply
  4. Sabrina says

    April 26, 2016 at 9:32 pm

    Absolutely love the middle eastern flavors going on in these cinnamon rolls! They look amazing!

    Reply
    • Sweet and Savoury Pursuits says

      April 27, 2016 at 6:39 pm

      Thanks so much Sabrina!

      Reply
  5. Louise Crosby says

    April 24, 2016 at 3:02 pm

    These look so good. I love tahini, and cardamom, in sweets. Will give them a try.

    Reply
    • Sweet and Savoury Pursuits says

      April 27, 2016 at 6:37 pm

      Thanks Louise, they're so good I'm sure you'll enjoy them!

      Reply
  6. Nancy says

    April 24, 2016 at 9:01 am

    Wow...what a way to conquer the yeast beast! These rolls look spectacular and your unique ingredients sound delicious!

    Reply
    • Sweet and Savoury Pursuits says

      April 27, 2016 at 6:38 pm

      Thanks Nancy, I'm certainly happy I finally had the courage to try my hand at a yeasty dough!

      Reply
  7. apuginthekitchen says

    April 23, 2016 at 2:22 pm

    Fantastic, saved this recipe. Can't wait to make it.

    Reply
    • Sweet and Savoury Pursuits says

      April 23, 2016 at 7:02 pm

      Thank you, hope you love it as much as I did!

      Reply
  8. feastingnotfasting says

    April 23, 2016 at 12:09 pm

    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!

    Reply
    • Sweet and Savoury Pursuits says

      April 23, 2016 at 7:02 pm

      Thanks so much Christy. Tahini is delicious in sweets as well!

      Reply
Logo for website.

Welcome!

Welcome to Sweet and Savoury Pursuits, a food blog focused on mostly easy-to-make, made-from-scratch recipes. Here you'll discover dishes for both busy weeknights and leisurely weekend cooking.

More about me

Popular

  • Oatmeal date cookies on white dish.
    Oatmeal Date Cookies
  • Bowl of tomato orzo soup.
    Tomato Orzo Soup
  • Grilled beef Kafta kebabs.
    Kafta Kebabs
  • Maple spiced walnuts on board.
    Maple Spiced Walnuts

In Season

  • Large mug of creamy asparagus soup.
    Healthy Asparagus Soup
  • Plate of roasted beet and orange salad served with citrus vinaigrette.
    Roasted Beet and Orange Salad with Citrus Vinaigrette
  • Irish scone topped with butter and berry jam on small dish.
    Irish Scones
  • Top view of lemon loaf cake.
    Glazed Lemon Loaf Cake

Footer

↑ back to top

About

  • About

Privacy Policy

Sweet and Savoury Pursuits is a personal blog owned, written, and edited by Fida Abou-Nassif. It is based on personal opinions and all content is my own, unless otherwise stated. Compliance with applicable privacy legislation is important to us. Read our full privacy policy.

Disclaimer

All copyright laws are applicable on this blog and its contents. If you would like to use my pictures to promote my recipe or website in general you may do so by sharing one photograph and a link to my original post. Re-publishing a recipe in its entirety is forbidden.

Newsletter

Contact

Thank you for visiting Sweet and Savoury Pursuits.

If you have any questions or comments, please send an email to [email protected]

  • Contact

As an Amazon Associate, I earn from qualifying purchases.

Copyright © 2025 Sweet and Savoury Pursuits

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.