Make these delicious sweet Pistachio Cinnamon Rolls with Tahini and surprise your family and friends with a fresh twist on the classic cinnamon roll.
These Tahini and Pistachio Cinnamon Rolls are tender, airy and warmly spiced with cinnamon and cardamom. Lightly sweetened, they can be enjoyed as-is or finished with a simple glaze for extra sweetness. If you prefer sweeter pastries, drizzle the glaze over the warm rolls and sprinkle with extra chopped pistachios for crunch.
The idea behind these buns is to combine tahini, brown sugar, warm spices and pistachios in a comforting baked treat. The pairing of tahini, cardamom and pistachios gives these rolls a distinctive flavor that elevates them above ordinary cinnamon rolls.
How to Make Pistachio Cinnamon Rolls
Below is an overview of the ingredients and method. Exact ingredient amounts and full instructions are included in the recipe card at the end.
Ingredients Overview
- All-purpose flour: keeps the rolls soft and tender. A blend of bread and all-purpose flour will yield a slightly chewier texture.
- Granulated sugar
- Instant yeast (or quick-rise yeast). If using active dry yeast, allow longer rise times.
- Ground cardamom: adds a warm, slightly citrusy note that complements pistachios.
- Milk (1%–whole will work; 2% used here)
- Unsalted butter: for richness and tender crumb
- Egg: enriches the dough for a softer, richer roll
- Tahini: can be swapped for pistachio paste for more nutty flavor, or for softened unsalted butter if necessary
- Brown sugar (light or dark)
- Ground cinnamon
- Unsalted shelled pistachios, finely chopped; reserve extra for garnish
- Powdered (confectioners’) sugar for the glaze
- Pure vanilla extract
- Fresh orange or lemon juice (for the glaze)
Tip: Toasting the pistachios deepens their flavor. Spread shelled pistachios in an even layer on a rimmed baking sheet and roast at 350°F for 4 minutes, stir, then toast another 3–4 minutes. Let cool before chopping.
Steps Overview
To make the dough:
- In a stand mixer bowl fitted with a dough hook, combine flour, sugar, salt, yeast and cardamom.
- Heat water, milk and butter together until the butter melts and the mixture is warm (about 105–115°F / 40–46°C).
- Add the warm liquid to the dry ingredients, mix, then add the egg and knead until you have a smooth, slightly sticky dough. If too sticky, add a tablespoon or two of flour.
- Place the dough in a lightly greased bowl, cover with a clean towel and rest 10 minutes.
To prepare the filling:
- Finely chop the pistachios using a food processor or a sharp knife. In a small bowl, combine brown sugar, cinnamon and cardamom.
- On a lightly floured surface, roll the dough into a rectangle roughly 14″ by 8″, about 1/4″ thick.
- Spread tahini over the dough leaving a 1/2″ border, sprinkle the brown sugar-spice mix and scatter the chopped pistachios on top.
- Roll the dough tightly from the long side into a log, pinch the seam, then cut into about 12 even slices.
- Arrange the slices cut-side up in a greased pie dish or baking pan. Cover loosely and place in a warm, draft-free spot for the second rise until doubled (about 60–90 minutes).
- Preheat the oven with a rack in the center. Bake the rolls at 375°F until golden on top, about 20–25 minutes. If they brown too quickly, tent with foil halfway through baking.
- Remove from the oven and let cool in the pan on a wire rack for 10–15 minutes before glazing.
To make the glaze:
- Whisk powdered sugar, milk, vanilla, a splash of fresh orange or lemon juice and a pinch of salt until smooth.
- Drizzle the warm rolls with the glaze and top with additional chopped pistachios if desired.
Serving Suggestions
These rolls are best served warm alongside coffee or tea. They make a lovely addition to a weekend brunch or an indulgent dessert course.
Storage Instructions
- Room temperature: Store cooled rolls in an airtight container for up to 2 days.
- Refrigerator: Keep in the fridge up to 5 days; warm briefly before serving to restore softness.
- Freezer: Wrap individual rolls tightly and freeze up to 3 months. Thaw overnight in the refrigerator or at room temperature for 1–2 hours. Reheat in a 300°F oven for 10–12 minutes or microwave briefly until warm.
Why buy bakery rolls when you can bake fluffy pistachio cinnamon rolls at home? They’re simple to make, richly flavored and perfect for sharing.
Enjoy!
More Baked Treats to Try
- Cardamom Shortbread Cookies
- Blackberry Scones
- Lemon Zucchini Loaf
- Date and Walnut Cake
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!
Prep Time
1 hr 25 mins
1 hr 25 mins
Cook Time
20 mins
20 mins
Total Time
1 hr 45 mins
1 hr 45 mins
Course
Dessert / Snack
Dessert / Snack
Cuisine
American, European, Middle-Eastern
American, European, Middle-Eastern
Servings
12 rolls
12 rolls
Calories
271 kcal
271 kcal
Ingredients
For the Dough:
- 2 1/4 cups all-purpose flour (more if necessary)
- 3 Tablespoons granulated sugar
- 1 teaspoon sea salt
- 1 teaspoon instant yeast
- 1/4 teaspoon ground cardamom
- 1/2 cup water
- 1/4 cup milk (2% used)
- 2.5 Tablespoons unsalted butter
- 1 large egg
For the Filling:
- 4 Tablespoons tahini (or softened unsalted butter)
- 1/3 cup brown sugar
- 3 Tablespoons finely chopped pistachios
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground cardamom
Icing:
- 1 1/2 cups icing sugar
- 2 Tablespoons milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon freshly squeezed orange or lemon juice
- Pinch of salt
- 1 Tablespoon finely chopped pistachios for sprinkling (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 water, milk and butter and warm until the butter melts and the mixture registers 105–115°F (40–46°C).
- Add the warmed liquid to the flour mixture, add the egg and knead with the dough hook for about 3 minutes until the dough is smooth and slightly sticky. Add 2–4 tablespoons more flour if needed.
- Place dough in a lightly greased bowl and let rest 10 minutes.
To prepare the filling
- Finely chop pistachios and set aside. In a small bowl, combine brown sugar, cinnamon and cardamom.
- On a lightly floured surface, roll the dough into a rectangle about 14″ x 8″, roughly 1/4″ thick.
- Spread tahini over the dough leaving a 1/2″ border, sprinkle the sugar-spice mix, and scatter chopped pistachios.
- Roll the dough tightly from the long side into a log, pinch the seam, and cut into about 12 even slices.
- Arrange the slices cut-side up in a greased pie dish, cover loosely and let rise in a warm, draft-free spot until doubled, about 60–90 minutes.
- Preheat oven to 375°F with a rack in the center. Bake rolls until golden, about 20–25 minutes. Tent with foil if they brown too quickly.
- Remove from oven and cool 10–15 minutes in the pan.
To make the glaze
- Whisk icing sugar, milk, vanilla, orange or lemon juice and a pinch of salt until smooth.
- Drizzle the warm rolls with the glaze and sprinkle with additional chopped pistachios if desired.
- Serve while still warm for best texture and flavor.
Notes
- Tahini 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, spread pistachios in an even layer on a rimmed baking sheet, toast 4 minutes, stir, then toast 3–4 more minutes. Cool before chopping.
- Store cooled rolls in an airtight container at room temperature up to 2 days, or refrigerate up to 5 days. Freeze up to 3 months. Thaw overnight in the fridge or at room temperature for a couple of hours and reheat in a 350°F oven for 10 minutes or microwave briefly.
Nutrition
Calories: 271 kcal
Carbohydrates: 45 g
Protein: 5 g
Fat: 8 g
Sugar: 24 g