These Pistachio Cream Cinnamon Rolls offer a delightful twist on the classic cinnamon roll by using puff pastry for a light, flaky texture. Filled with a rich cinnamon-pistachio mixture and topped with a luscious mascarpone-pistachio glaze, these rolls are perfect for a quick and indulgent breakfast, brunch, or dessert.
Total Time:35 minutes
Ingredients
Mascarpone cheese (1 cup, divided) – Provides a rich, creamy texture for the filling and glaze.
White sugar (1/4 cup) & brown sugar (1/4 cup) – Balance sweetness and caramelization.
Ground cinnamon (2 tbsp) – Adds warm, spiced flavor to the filling.
Melted butter (2 tbsp) – Enhances flakiness and richness.
Salt (1/4 tsp, divided) – Helps balance the sweetness.
Puff pastry (17.3 oz package, thawed) – The base for these easy and crispy cinnamon rolls.
Finely chopped pistachios (1/2 cup, plus more for garnish) – Adds crunch and nutty depth.
Pistachio cream (3/4 cup, divided) – The star ingredient that brings a velvety, nutty sweetness.
Heavy cream (2 tbsp) – Helps create a smooth, luscious glaze.
Confectioner’s sugar (1 1/2 cups) – Sweetens and thickens the glaze.
Instructions
Preheat & Prepare Pan – Preheat oven to 400°F (200°C) and line a baking sheet or grease a 9×13-inch baking dish.
Make the Filling – Mix 1/2 cup mascarpone, sugars, cinnamon, melted butter, and 1/8 tsp salt until smooth.
Prepare the Pastry – Roll out thawed puff pastry sheets on a lightly floured surface.
Fill & Roll – Spread sugar mixture over pastry sheets, sprinkle with chopped pistachios, and drizzle with 2 tbsp pistachio cream per sheet.
Shape the Rolls – Roll each sheet into a log, seam side down, and cut each into 6 pinwheels.
Bake – Place rolls cut-side up in the prepared pan and bake for 20-25 minutes until golden brown.
Prepare the Glaze – Beat remaining mascarpone, pistachio cream, heavy cream, and salt, then gradually mix in powdered sugar until smooth and fluffy.
Glaze & Garnish – Spread the glaze over warm cinnamon rolls and top with additional chopped pistachios.
