Pistachio Cinnamon Rolls with Tahini
These Pistachio Cinnamon Rolls with Tahini make a special breakfast, brunch or dessert treat that will quickly become a favorite!
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
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
Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Mention @sweetandsavourypursuits or tag #sweetandsavourypursuits!