Pistachio Coconut Cinnamon Rolls
Fluffy pistachio and coconut cinnamon rolls. Super soft and buttery brioche dough with a pistachio, coconut, sugar and spice filling.
Equipment
- 8" square baking tray
- stand mixer fitted with a dough hook
Ingredients
Ingredients for the Dough
- ¼ cup full fat milk or whole milk, warmed to 104℉/40C
- 2¼ teaspoon dry active yeast
- 1 tablespoon superfine granulated sugar or caster sugar
- 1 cup all purpose flour or plain flour
- ¾ cup bread flour or strong flour
- 1 teaspoon salt
- 3 large eggs ideally at room temperature. One of the eggs should be divided into yolk and white. The white will be added to the dough, while the yolk should be reserved for making an egg wash when ready to bake.
- 6 tablespoon unsalted butter softened at room temperature and cut into small chunks
- 2 tablespoon pistachio paste either homemade (try my pistachio paste recipe) or store bought - aim for a good quality, pure pistachio nut butter.
Ingredients for the Filling
- 7 tablespoon unsalted butter softened at room temperature
- ½ cup superfine granulated sugar or caster sugar
- 1 tablespoon ground cinnamon
- 2 teaspoon ground cardamom
- 2 oz sweetened flaked coconut
- ¼ cup ground pistachio nuts blitz unsalted shelled pistachios in the food processor to get a fine crumb. Plus extra for sprinkling on the top of the finished rolls.
Ingredients for Frosting
- 1 cup powdered sugar sifted if particularly lumpy
- 1 teaspoon vanilla extract
- 2 tablespoon spreadable cream cheese
- 1 tablespoon full fat milk or whole milk
- 2 oz sweetened flaked coconut
Instructions
Instructions for the Dough
- Begin by activating the yeast. Sprinkle the yeast over the warmed milk and add a teaspoon of your sugar. Give this a stir and set aside until foamy.
- In the bowl of a stand mixer fitted with a dough hook, mix the flours, remaining sugar and salt.
- Add the yeast to the flour mixture when it is ready, immediately followed by two full eggs and one egg white (reserve the remaining egg yolk for an egg wash when you're ready to bake).
- Knead the dough on a low setting for 15 minutes, pausing occasionally at the beginning to make sure all the flour gets mixed in. By the end of 15 minutes, your dough should be sticky, but should be starting to pull itself away from the sides of the bowl.
- While continuing to knead, add the butter a couple of bits at a time, followed by the pistachio paste. Once this is all added, continue kneading for a further 15 minutes on the low setting until you again have a dough that is showing signs of pulling away from the sides of the bowl.
- Scrape the dough into a greased bowl and cover with plastic wrap. Sit in the refrigerator for 8 hours to slowly proof (or overnight).
Instructions for the Filling
- Line a square baking pan with parchment paper. Set aside for now.
- In a small mixing bowl, mix together the softened butter, sugar, cinnamon and cardamom until well combined and spreadable.
- Once the dough is finished with its first proof, roll this out on a floured work surface to a large rectangle, about 12" wide by 15" long.
- Spread the butter mixture over the surface of the dough. Then sprinkle the ground pistachios over top, followed by the coconut flakes.
- Roll the dough from bottom to top, forming a long dough log. Use flavorless dental floss or thin kitchen twine to cut the uneven ends off the log and then divide into 9 rolls. Slice these with the floss and place in the lined square pan. Cover with a clean kitchen towel and allow to proof at room temperature for 2 hours until doubled in size.
Instructions for Baking and Frosting
- Preheat the oven to 350℉ (175C/155C Fan).
- After the second proof, make a quick egg wash using the reserved egg yolk and a splash of milk. Beat these together with a form and then brush over the tops of your rolls.
- Bake the rolls in the centre of the preheated oven for 25 minutes until risen and golden.
- Remove from the oven and allow to cool for 10 minutes while you make the frosting.
- In a small mixing bowl, stir together the powdered sugar, cream cheese, milk and vanilla. Once you have a smooth frosting, add the coconut and stir to combine.
- Spread the frosting over the rolls and serve.
Nutrition
Calories: 473kcalCarbohydrates: 54gProtein: 7gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 102mgSodium: 333mgPotassium: 198mgFiber: 3gSugar: 31gVitamin A: 662IUVitamin C: 0.3mgCalcium: 50mgIron: 2mg
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