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Best Pistachio Cinnamon Rolls Gourmet Recipe Secret

Gourmet Pistachio Cinnamon Rolls (Tangzhong Method)

A world-class, bakery-style cinnamon roll recipe using the Japanese Tangzhong method for ultimate softness and a decadent pistachio cream filling.
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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 3 hours
Servings: 12 servings
Course: Breakfast, Brunch
Cuisine: American, Fusion
Calories: 420
Ingredients Method Notes

Ingredients
  

Tangzhong Starter
  • 20 g Bread Flour High protein
  • 100 g Whole Milk Full fat
Brioche Dough
  • 350 g Bread Flour Sifted
  • 50 g Granulated Sugar
  • 7 g Instant Yeast Fresh
  • 1 Egg Room temperature
  • 60 g Unsalted Butter Softened
  • 0.5 tsp Sea Salt
Filling & Glaze
  • 150 g Pistachio Cream Crema di Pistacchio
  • 100 g Brown Sugar Light or Dark
  • 1 tbsp Cinnamon Ground
  • 100 g Cream Cheese Softened

Method
 

  1. Whisk the Tangzhong ingredients in a pan over medium heat until a thick paste forms. Cool to room temperature.
  2. Mix dough ingredients with the Tangzhong in a stand mixer until shaggy, then add butter gradually while kneading.
  3. Knead for 10 minutes until elastic. Cover and let rise for 1.5-2 hours until doubled.
  4. Roll out to 12x18 inches, spread filling, roll up, and cut with dental floss into 12 rolls.
  5. Second rise for 45 mins. Bake at 350°F for 22-25 mins until golden.
  6. Glaze while warm and top with extra crushed pistachios.

Notes

Use bread flour for the best structure. Unflavored dental floss is the secret to perfect, un-squished rolls!