For best results, ensure the puff pastry is thoroughly thawed but still cold to the touch before using. If pistachio cream is unavailable, you can make your own by blending pistachios with a little heavy cream and sugar until smooth. These cinnamon rolls are best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for up to 2 days.
Pistachio Cream Cinnamon Rolls
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME35 mins
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SERVING12 People
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VIEWS6
Elevate your brunch game with these exquisite Pistachio Cream Cinnamon Rolls. Flaky puff pastry embraces a luscious pistachio filling, crowned with a heavenly mascarpone glaze. A delightful twist on a classic, perfect for impressing guests or indulging in a special treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate29 g
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Cholesterol59 mg
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Fiber3 g
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Protein7 g
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Saturated Fat13 g
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Sodium254 mg
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Sugar23 g
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Fat32 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 400°F (200°C). Line a baking sheet with parchment paper or grease a 9x13-inch baking dish. (5 minutes)
02
StepIn a medium bowl, combine 1/2 cup mascarpone cheese, white sugar, brown sugar, cinnamon, melted butter, and 1/8 teaspoon salt. Mix until smooth and well combined. (5 minutes)
03
StepGently unfold the thawed puff pastry sheets on a lightly floured surface. Divide the mascarpone-sugar mixture evenly between the two sheets, spreading it into a thin, even layer, leaving a small border around the edges. Sprinkle each sheet uniformly with finely chopped pistachios and drizzle with 2 tablespoons of pistachio cream. (10 minutes)
04
StepCarefully roll each pastry sheet into a tight log, ensuring the seam is facing down. Use a sharp knife to cut each log into 6 equal-sized pinwheels. Place the cinnamon rolls, cut-side up, in the prepared baking pan, leaving a little space between each roll. (10 minutes)
05
StepBake in the preheated oven for 20-25 minutes, or until the rolls are lightly golden brown and puffed up. (25 minutes)
06
StepWhile the cinnamon rolls are baking, prepare the glaze. In a clean bowl, combine the remaining mascarpone cheese, pistachio cream, heavy cream, and the remaining 1/8 teaspoon salt. Beat with an electric mixer until smooth. Gradually add the sifted powdered sugar, beating until the glaze is smooth, light, and slightly fluffy. (10 minutes)
07
StepOnce the cinnamon rolls are out of the oven and slightly cooled, generously spread the pistachio mascarpone frosting over the warm rolls. Sprinkle with additional chopped pistachios for garnish, if desired. Serve warm and enjoy! (5 minutes)
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Meredith Johnson
Jul 1, 2025The puff pastry makes these so much easier than traditional cinnamon rolls, and they taste just as good!
Quinton Schroeder
Jul 1, 2025My kids loved helping me make these. They're a fun and delicious project.
Jaunita Schmidt
Jun 30, 2025I found that chilling the rolls for about 15 minutes before baking helped them hold their shape better.
Luciano Leffler
Jun 30, 2025These were a huge hit at my brunch! Everyone raved about the pistachio flavor.
Rosemary Schmeler
Jun 29, 2025Next time, I'm going to try adding a layer of marzipan to the filling for even more pistachio flavor.
Kian Hackett
Jun 28, 2025I added a little almond extract to the glaze and it was divine!
Lane Corwin
Jun 27, 2025I didn't have mascarpone cheese, so I used cream cheese instead, and it worked out perfectly!
Marilyne Klein
Jun 27, 2025The pistachio cream glaze is so decadent! I could eat it with a spoon.