Description
These White Chocolate Pistachio Cinnamon Rolls are a delightful treat that combines familiar flavors to create something extraordinary.
Ingredients
Scale
- ¼ cup warm water (105-115℉)
- 2¼ tsp active dry yeast
- ¼ cup sugar
- ¾ cup warm milk
- 1 large egg
- ¼ cup unsalted butter, melted
- 1 tsp salt
- 3¾ cup all-purpose flour
- ½ cup unsalted butter, softened (for filling)
- ¼ cup brown sugar
- 1 tbsp cinnamon
- ¼ cup chopped pistachio
- 170 grams chopped white chocolate (for topping)
- ⅕ cup heavy cream
- ½ cup chopped pistachios (for topping)
Instructions
- Begin by placing the warm water into the bowl of your stand mixer. Carefully sprinkle the active dry yeast and about a teaspoon of sugar over the water. Allow the mixture to sit untouched for about 5 minutes. This will give the yeast time to bloom and become thick and foamy, indicating it’s alive and ready to work its magic in your dough.
- Once your yeast is activated, add the remaining sugar, warm milk, melted unsalted butter, egg, and salt to the yeast mixture. Using a wooden spoon, mix everything together until well combined. The warmth of the milk and butter will create an ideal environment for the yeast, helping your dough to rise beautifully.
- Gradually add the all-purpose flour in three parts. It’s important to mix it in slowly, letting the flour absorb the wet ingredients evenly. Stir until the dough starts to come together, then attach the dough hook and begin kneading. Kneading at a low speed, gradually increase to medium-high, kneading for about 3 to 6 minutes. You want the dough to be smooth and stretchy, indicating it’s been developed adequately.
- Once your dough is kneaded, shape it into a smooth ball. Transfer it to a lightly greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place. You’ll want to allow for about 1 to 1½ hours, or until it has doubled in size—this is a crucial step for achieving light and fluffy rolls!
- After the dough has risen successfully, gently punch it down to deflate. Turn it out onto a floured surface and roll it out into a rectangle measuring approximately 12 x 18 inches. It’s helpful to keep the edges as straight as possible for even rolls. Spread the softened butter evenly over the surface of the dough—this will add moisture and flavor to your rolls.
- Sprinkle the mixture of brown sugar, cinnamon, and chopped pistachios over the buttery dough. Press down gently to ensure the filling adheres to the dough. This step will infuse each roll with sweet, aromatic flavors that perfectly complement the white chocolate.
- Starting from the long edge of the rectangle, roll the dough tightly into a log. Make sure to keep it as tight as possible without squeezing the filling out. Once rolled, cut the log into 12 equal portions using a sharp knife or a bench scraper. Place these rolls cut side up in a greased 9×13 inch baking pan, ensuring there’s space between each roll for expansion.
- Cover the rolls with a towel again and let them rise for an additional hour. During this time, preheat your oven to 350℉, ensuring it’s hot and ready for the rolls. After an hour, the rolls should be puffed and soft, ready for baking.
- Once risen, place the baking pan in the preheated oven and bake for 20-25 minutes. Keep an eye on them towards the end of the baking time; you want them golden brown but not burnt. Remove from the oven and allow the pan to cool on a wire rack before applying the heavenly ganache.
- To make the white chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. For best results, remove it from heat, then whisk in the chopped white chocolate until melted and smooth. This creamy ganache will be the crowning glory of your warm rolls.
- Once the rolls are cool, pour the white chocolate ganache over the top, allowing it to seep into the crevices. Top with additional chopped pistachios for a final touch of crunch. Now, you’re ready to serve these luxurious cinnamon rolls to friends and family!
Notes
Make sure your ingredients are at room temperature to ensure optimal mixing. For best results, use quality white chocolate for the ganache to enhance the flavor of your rolls. Don’t rush the rising times; they are essential for the texture of the rolls.
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Category: Breakfast
Nutrition
- Calories: Approximately 350 per roll
- Sodium: 210 mg
- Protein: 5 grams