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Freshly baked Pistachio Rolls with a golden crust, topped with crushed pistachios and a light dusting of powdered sugar.

How to Bake Perfect Pistachio Rolls: Tips, Tricks, and Recipe

Make soft, nutty Pistachio Rolls with this easy recipe! Perfect for breakfast, dessert, or gifting. Tips, tricks, and variations included!

  • Total Time: 2 hours 30 minutes
  • Yield: 12 rolls 1x

Ingredients

Scale

For the Dough:

  • 3 ½ cups all-purpose flour

  • ¼ cup granulated sugar

  • 2 ¼ teaspoons active dry yeast

  • 1 cup warm milk (110°F)

  • ¼ cup unsalted butter, melted

  • 1 large egg

  • ½ teaspoon salt

  • 1 teaspoon vanilla extract (optional)

For the Pistachio Filling:

  • 1 ½ cups shelled pistachios (unsalted)

  • ½ cup granulated sugar

  • ¼ cup unsalted butter, softened

  • ½ teaspoon cardamom powder (optional)

  • 1 teaspoon vanilla extract (optional)

For the Topping (Optional):

  • ¼ cup crushed pistachios

  • 2–3 tablespoons powdered sugar

  • Simple glaze (½ cup powdered sugar + 1-2 tablespoons milk or lemon juice)

Instructions

  1. Activate the Yeast:

    • In a small bowl, combine yeast, ¼ cup warm milk, and 1 teaspoon sugar. Let sit for 5-10 minutes until frothy.

  2. Make the Dough:

    • In a large bowl, mix flour, sugar, and salt. Add the yeast mixture, egg, melted butter, and vanilla. Gradually add the remaining warm milk.

    • Knead on a floured surface for 8-10 minutes until smooth. Place in a greased bowl, cover, and let rise for 1-1.5 hours until doubled.

  3. Prepare the Filling:

    • Grind pistachios in a food processor until fine. Mix with sugar, softened butter, cardamom, and vanilla to form a spreadable paste.

  4. Assemble the Rolls:

    • Roll the dough into a 12×16-inch rectangle. Spread the filling evenly, leaving a ½-inch border. Roll tightly into a log and cut into 12 slices.

    • Place in a greased baking dish, cover, and let rise for 20-30 minutes.

  5. Bake:

    • Preheat oven to 350°F (175°C). Bake for 20-25 minutes until golden brown.

  6. Add Toppings (Optional):

    • Dust with powdered sugar, sprinkle crushed pistachios, or drizzle with glaze.

Notes

  • Storage: Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Freeze for longer storage.

  • Reheating: Warm in the oven at 300°F for 5-10 minutes or microwave for 10-15 seconds.

  • Customization: Swap pistachios for almonds or walnuts, or add chocolate chips for a twist.

  • Author: Cato
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: International

Nutrition

  • Calories: 280
  • Sugar: 15g
  • Sodium: 120mg
  • Fat: 13g
  • Saturated Fat: 5g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 30mg