Description
These Pistachio Coconut Cinnamon Rolls are a decadent twist on the classic cinnamon roll, featuring a rich pistachio paste and coconut filling with fragrant spices like cardamom and cinnamon. Slow-proofed overnight for enhanced flavor and texture, these rolls are topped with a creamy coconut cream cheese frosting, making them perfect for a special breakfast or dessert.
Ingredients
Dough
- ¼ cup full fat milk (or whole milk, warmed to 104℉/40°C)
- 2¼ tsp dry active yeast
- 1 tbsp superfine granulated sugar (or caster sugar), divided
- 1 cup all purpose flour (or plain flour)
- ¾ cup bread flour (or strong flour)
- 1 tsp salt
- 3 large eggs
- 6 tbsp unsalted butter (softened at room temperature and cut into small chunks)
- 2 tbsp pistachio paste
Filling
- 7 tbsp unsalted butter (softened at room temperature)
- ½ cup superfine granulated sugar (or caster sugar)
- 1 tbsp ground cinnamon
- 2 tsp ground cardamom
- 2 oz sweetened flaked coconut
- ¼ cup ground pistachio nuts
Frosting
- 1 cup powdered sugar (sifted if particularly lumpy)
- 1 tsp vanilla extract
- 2 tbsp spreadable cream cheese
- 1 tbsp full fat milk (or whole milk)
- 2 oz sweetened flaked coconut
Instructions
- Activate the yeast: Sprinkle the dry active yeast over the warmed milk along with 1 teaspoon of sugar. Stir and let it sit until foamy, indicating the yeast is active.
- Prepare dry ingredients: In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, bread flour, remaining sugar, and salt.
- Mix dough: Once the yeast is foamy, add it to the flour mixture along with two whole eggs and one egg white (reserve the remaining yolk for later). Knead on a low speed for 15 minutes, scraping the bowl as needed, until the dough is sticky but beginning to pull away from the sides.
- Add butter and pistachio paste: Gradually add the softened unsalted butter in small portions while kneading continues, then add the pistachio paste. Continue kneading for another 15 minutes until the dough becomes elastic and pulls away from the sides.
- First proof: Transfer the dough to a greased bowl, cover with plastic wrap, and refrigerate for 8 hours or overnight for a slow proof.
- Prepare filling: Line a square baking pan with parchment paper. In a bowl, mix softened butter, sugar, cinnamon, and cardamom until smooth and spreadable.
- Roll out dough: After the first proof, roll the dough on a floured surface into a 12" by 15" rectangle.
- Assemble rolls: Spread the spiced butter mixture evenly over the dough. Sprinkle ground pistachios and flaked coconut on top. Roll the dough lengthwise into a log, trim uneven ends with kitchen twine, then cut into 9 equal rolls using the twine. Place the rolls in the prepared pan.
- Second proof: Cover the rolls with a clean kitchen towel and let them proof at room temperature for 2 hours until doubled in size.
- Preheat oven: Preheat the oven to 350℉ (175°C/155°C fan assisted).
- Apply egg wash: Whisk the reserved egg yolk with a splash of milk and brush this mixture over the tops of the rolls.
- Bake: Bake the rolls in the oven’s center for 25 minutes until golden brown and risen.
- Cool and make frosting: Remove rolls from oven and let cool for 10 minutes. Meanwhile, whisk together powdered sugar, cream cheese, milk, and vanilla until smooth. Stir in flaked coconut.
- Frost and serve: Spread the coconut cream cheese frosting evenly over the warm rolls and serve immediately.
Notes
- Warming the milk to the correct temperature (104℉/40°C) is crucial for activating the yeast properly without killing it.
- Slow proofing the dough overnight in the refrigerator develops better flavor and texture.
- Using both all-purpose and bread flour helps achieve a soft yet chewy roll.
- Dental floss or kitchen twine are perfect tools to cut cinnamon rolls cleanly without squashing them.
- The frosting contains coconut flakes for added texture and flavor complementing the pistachio filling.
- Reserved egg yolk for egg wash helps achieve a beautiful shiny, golden crust on the baked rolls.
- Ensure butter is softened and at room temperature for even spreading and incorporation into dough and filling.
