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5 from 2 votes

Sweet Tahini and Pistachio Cinnamon Rolls

Note that the prep. time does include the rising time.
Course Dessert/ snack
Prep Time 1 hour 15 minutes
Cook Time 20 minutes
Total Time 1 hour 35 minutes
Servings 12 rolls
Author Sweet and Savoury Pursuits, Dough portion adapted from Sally's Baking Addiction


For the Dough:

  • 2 3/4 cups all-purpose flour 345g.
  • 3 tbsp. granulated sugar
  • 1 tsp. sea salt
  • 1 tsp. package instant yeast 1 package contains 2 1/4 .
  • 1/4 tsp. ground cardamom
  • 1/2 cup water
  • 1/4 cup milk I used 2 %
  • 2 1/2 tbsp. unsalted butter
  • 1 large egg

For the Filling:

  • 4 tbsp. tahini
  • 3 tbsp. finely chopped pistachios
  • 1 tsp. cinnamon
  • 3/4 tsp. cardamom


  • 1 1/2 cups icing sugar
  • 2 tbsp. milk
  • 1 tsp. pure vanilla extract
  • 1 tsp. freshly squeezed orange or lemon juice
  • 1 pinch of salt
  • 1 tbsp. finely chopped pistachios for sprinkling on top optional


  • After measuring the flour (for the dough) remove 1/2 cup and reserve for use if necessary, you may only need a portion of the 1/2 cup of flour.
  • 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 (approx. 115°F or 46°C).
  • Add the liquid to the flour, and combine with the flour mixture.
  • Add the egg and knead on the dough hook for 3 minutes. Add more flour (from the 1/2 cup you reserved earlier) as necessary to create a smooth, and slightly sticky dough.
  • You could also remove the dough from the bowl and on a lightly floured surface, knead the dough by hand for about 3 minutes.
  • Place the dough into a lightly greased bowl and let it rest for 10 minutes.

To prepare the filling:

  • Finely chop the pistachios.
  • In a small bowl mix the brown sugar, cinnamon and cardamom.
  • To roll the dough, start by lightly flouring your surface and the rolling pin, roll dough to a 1/4 inch thickness. Adding a little more flour if the dough is too sticky.
  • Roll the dough into a 14-inches long and 8-inches tall rectangle.
  • Spread tahini onto dough (leaving a 1/2 inch border on all sides), sprinkle with brown sugar and spices, and top with the finely chopped pistachios.
  • Start rolling the dough from the long end into a tight log. Lightly pinch the seam.
  • Place the log with the seam side down, and using a sharp knife cut dough crosswise into approximately 12 even slices.
  • Arrange the pieces cut side up into a greased pie dish and cover loosely with greased aluminum foil.
  • Let dough rise in a warm draft free spot approximately 60 to 90 min. You could turn your oven on and heat to 200°F, once heated turn the oven off and place rolls in oven. Doing it this way took the rolls about 45 min to double in size.
  • Once the rolls have doubled in size, remove them from the oven (if that's where you had let them rise).
  • 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) half way through baking to avoid over browning.
  • Remove rolls from the oven and let cool 10 - 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 glaze and sprinkle with additional chopped pistachios if desired.
  • These rolls should be served and enjoyed while still warm.