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–+ servings

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.
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Prep Time 30 minutes
Cook Time 30 minutes
Idle Time 1 hour
Course Dessert
Servings 10 rolls

Equipment

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.
Keyword cinnamon rolls, raspberry pistachio
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