Pistachio Cream Rolls (Better Than Cinnamon Rolls!)

Do you love a soft, gooey cinnamon roll? Then these pistachio cream rolls are about to become your new obsession. They’re rich, buttery, and filled with a sweet pistachio swirl that bakes up into the most RIDIC-ULICIOUS pull-apart rolls you’ve ever seen.

And honestly… when that warm pistachio glaze melts right into the rolls? It’s game over.

THIS POST MAY CONTAIN AFFILIATE LINKS. I MAY EARN A COMMISION IF YOU PURCHACE.   PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS.  AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.

This recipe takes my go-to cinnamon roll dough (the one that never fails) and gives it a trending twist with pistachio cream. The result is soft, bakery-style rolls with that perfect swirl, a hint of sweetness, and just enough nutty flavor to keep you going back for another bite.

So let’s mix it up and make something seriously special.

---

Why You’ll Love These Pistachio Cream Rolls

First of all, they’re incredibly soft and fluffy thanks to a tried-and-true dough.
At the same time, the pistachio filling creates a rich, slightly sweet swirl that’s completely different from traditional cinnamon rolls.

In addition, that warm pistachio glaze melts right into every layer, giving you that gooey, bakery-style finish.

And finally, they’re just unique enough to stand out—perfect for brunch, holidays, or a viral-worthy dessert.

---

Tools I Use

Many readers ask what tools I use when testing recipes for The Recipe Bowl.

👉 See my full list of favorite kitchen tools here.

Ingredients You’ll Need

For the Dough

• 2 1/4 tsp active dry yeast
• 1/2 cup warm water (about 110°F)
• 1/4 cup granulated sugar
• 1/3 cup shortening, melted
• 1/2 cup whole milk
• 1 large egg
• 1 tsp salt
• 3 3/4 cups all-purpose flour
• 2 tbsp salted butter, melted (for pan)

---

For the Pistachio Filling

• 1/2 cup pistachio cream
• 1/4 cup brown sugar
• 3 tbsp unsalted butter, softened
• 1/2 tsp vanilla extract
• pinch of salt

Optional (highly recommended):

• 1/3 cup white chocolate chips
• 1/4 cup chopped pistachios

---

For the Pistachio Glaze

• 1 cup powdered sugar
• 2–3 tbsp milk or heavy cream
• 2 tbsp pistachio cream
• 1/2 tsp vanilla extract

---

How to Make Pistachio Cream Rolls

Step 1: Activate the Yeast

In a large bowl, combine the warm water and yeast. Let it sit for about 5 minutes until foamy.

---

Step 2: Make the Dough

Next, add sugar, melted shortening, milk, egg, and salt. Mix well.

Gradually add flour, mixing until a soft dough forms. Then knead for about 8–10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover, and let it rise for about 1 hour or until doubled in size.

---

Step 3: Prepare the Filling

While the dough rises, mix together the pistachio cream, brown sugar, softened butter, vanilla, and salt until smooth and spreadable.

---

Step 4: Roll and Fill

Once the dough has risen, roll it out into a large rectangle (about 12×18 inches).

Spread the pistachio filling evenly over the dough. Then sprinkle with white chocolate chips and chopped pistachios if using.

---

Step 5: Roll and Cut

Starting from the long side, roll the dough tightly into a log.

Slice into 12 equal rolls and place them in a buttered 9×13 baking dish.

---

Step 6: Second Rise

Cover and let the rolls rise again for about 30–45 minutes, or until puffy.

---

Step 7: Bake

Bake at 350°F for 22–28 minutes, or until lightly golden on top but still soft in the center.

---

Step 8: Make the Glaze

In a small bowl, whisk together powdered sugar, milk, pistachio cream, and vanilla until smooth.

---

Step 9: Glaze and Serve

While the rolls are still warm, drizzle the pistachio glaze over the top.

Let it melt into every layer… and serve immediately.

---

Tips for Perfect Pistachio Rolls

• Make sure your milk and water are warm, not hot, to avoid killing the yeast
• Don’t overbake—soft centers are key
• For extra flavor, add a little orange zest to the glaze
• Use high-quality pistachio cream for the best taste

---

Storage & Make-Ahead

These rolls can be stored covered at room temperature for up to 2 days.

You can also refrigerate overnight after assembling and bake fresh the next morning.

To reheat, warm in the microwave for 15–20 seconds to bring back that soft texture.

---

FAQ

Can I use pistachio butter instead of pistachio cream?

Yes, but pistachio cream is sweeter and smoother, which works best for this recipe.

Can I make these ahead of time?

Absolutely. Assemble the rolls, refrigerate overnight, and bake in the morning.

Do I have to use white chocolate chips?

Not at all—but they add a creamy sweetness that pairs perfectly with pistachio.

Reader Favorites

• Easy Cannoli Dessert Bars
• French Bread
• Easy Homemade Cinnamon Rolls
• Easy Cinnamon Roll Cookies
• Easy Homemade Amish White Bread

Love spending time in the kitchen or by the grill? You’ll love my Foodie & Griller apparel — made for cooks who do it with style