Raspberry Pistachio Rolls
Soft, fluffy raspberry flavored rolls with a pistachio cream center and finished with a light raspberry icing that melts into the rolls perfectly.
Ingredients
Raspberry Dough
- 1 cup warm milk
- 2 ½ teaspoons instant dry yeast
- 2 large eggs
- ½ cup salted butter softened
- ½ cup granulated sugar
- 1 teaspoon salt
- 1/3 cup raspberry jam
- 1 teaspoon vanilla extract
- 4 1/2 cups all-purpose flour
- Red Food Dye
Pistachio Filling
- 8.5 oz crunchy pistachio cream (or add chopped pistachios if not crunchy)
Raspberry Frosting
- 6 tablespoons unsalted butter softened
- 8 ounces cream cheese softened
- 3/4 cup raspberries blended with a fork
- 2 cups powdered sugar
- ½ teaspoon vanilla
- 2 tablespoons milk
Toppings
- Chopped pistachios
Instructions
Make Dough
- Warm the milk to 110 degrees Fahrenheit or warm to the touch. Add the yeast and 1 tablespoon of sugar, let bloom for 5 minutes
- In a separate bowl or stand mixer add the butter, eggs, sugar, raspberry jam, and salt. Whisk together and then pour in the bloomed yeast mixture along with red food dye.
- Whisk again until blended, then add 3 1/2 cups of the flour. Fold together until the wet ingredients soak up all the dry.
- Then transfer to a stand mixer and/or knead 5–7 minutes on medium high speed. Place in a bowl and cover with a warm damp cloth in a room temperature space. Let rise 30 minutes.
Shape Rolls
- After the first rise, roll the dough into rectangle on a clean surface, coated with a small amount of flour. Make 1/2 inch to 1/4 inch thick.
- Pour the pistachio cream mixture on the rolls, and spread evenly.
- Roll the dough into a log and slice into 12 rolls or use a pastry cutter/pizza cutter to slice individual pieces lengthwise, 2 inches in thickness and roll each roll individually for the perfect swirl.
- Place in a baking dish and allow to rise for 30 more minutes, covered and in a room temperature location.
Cream Pour & Bake
- Pour warm heavy cream over rolls.
- Bake at 375°F for 25–30 minutes.
Raspberry Frosting
- Blend the softened butter and cream cheese together.
- In a separate bowl, use a fork or mortar and pestle to blend the raspberries to a rough puree.
- Place in the bowl with the butter mixture, along with the powdered sugar. Blend again until smooth.
- Then add the vanilla and milk, blending once more until combined, it will be a bit clumpy due to the raspberries.
- As soon as the rolls come out of the oven, spread the raspberry frosting on top and let melt over the rolls.
- Finish with chopped pistachios and enjoy while still warm.
Tried this recipe?Let us know how it was!
