White Chocolate Pistachio Cinnamon Rolls
These White Chocolate Pistachio Cinnamon Rolls are ultra special. Mildly sweet, with bits of texture from the nuts, then finished with a white chocolate ganache, they are simply irresistible!
Lovely Cinnamon buns today! These White Chocolate Pistachio Cinnamon Buns have been my glorious breakfast for days. It is a special cinnamon roll, elevated with chopped pistachios and a mildly sweet white chocolate ganache for its glaze.
The dough is what I use for all of my cinnamon roll varieties, namely:
- Cinnamon Rolls with Maple Cream Cheese Frosting
- Coffee Cinnamon Rolls with Coffee Cream Cream Cheese Frosting
- Orange Cinnamon Rolls with Orange Icing
Key Ingredients for White Chocolate Pistachio Cinnamon Rolls
Like what I said, the dough recipe is what I use for all of my cinnamon rolls (except my bread machine version). So you will find the basic bread dough casts here. Along with these are the key to making this ultra special.
- White Chocolate. Use quality white chocolate. I used Baker’s White Chocolate. A good white chocolate bar can be used here, but avoid the candy melts as those may not be actual chocolate. The white chocolate will be melted in hot cream to make a ganache. This will be the gaze for the cinnamon rolls.
- Pistachios. I used salted and roasted, but raw will be okay too. The nuts add a nice texture to the sweet buns, and also gives an earthy flavor to complement the chocolate.
RECIPE PROCESS
Proofing the Yeast. We start by proofing the yeast, then add all of the rest of the ingredients except the flour. Ue a wooden spoon to stir everything.
Adding the Flour. The flour is added in three gradual addition, stirring well after each step. By the time all the flour has been added, the mixture will be a shaggy, dusty mass that gathers into a in the center of the bowl.
Kneading the Dough. A completely kneaded dough is smooth. stretchy and is cleaning the sides and bottom of the mixing bowl. You can use the windowpane method to test this. The kneading can take about 3-6 minutes.
First Rise. The first rise will take about 1 hour to 1 ½. The dough will double in bulk. Gently deflate the dough.
Assembly. Roll the dough into a rectangle, then spread the softened butter on top. Sprinkle the cinnamon sugar, and the chopped pistachios. Roll the dough into a long log, starting on the long edge. The cut it into 12 portions.
Second Rise and Baking. Arrange the portions in a 9 x 13 inch pan, cover and allow to rise until soft and puffy, about an hour or so. Bake the buns at 350 F for 20-25 minutes.
The White Chocolate Ganache. Make the ganache by pouring heated (almost boiling cream) into the chocolate in a heat proof bowl. Cover for 5 minutes, without stirring, then stir to melt fully.
Finishing Touches to the Cinnamon Buns. Allow the pistachio buns to cool. Allow the ganache to cool and thicken into a pourable but somewhat thick consistency. Pour all the ganache all over the buns. Sprinkle the chopped pistachios on top.
Re-heating Leftovers
Store leftovers in a sealed container for up to 2 days in room temperature, or up to 5 days in the fridge. Re-heat up 1-2 cinnamon buns on a plate for about 15-30 seconds before serving.
White Chocolate Pistachio Cinnamon Rolls
Equipment
- 9 x 13 inch baking pan affiliate link
Ingredients
For the Dough
- ¼ cup warm water 105-115℉
- 2¼ tsp active dry yeast
- ¼ cup sugar
- ¾ cup milk warm
- 1 large egg
- ¼ cup butter, unsalted melted
- 1 tsp salt
- 3¾ cup all-purpose flour
Filling
- ½ cup butter, unsalted softened ( see note 1)
- ¼ cup brown sugar
- 1 tbsp. cinnamon
- ¼ cup chopped pistachio
Topping
- 170 grams white chocolate chopped
- ⅕ cup heavy cream
- ½ cup chopped pistachios
Instructions
- In the bowl of a stand mixer, add the warm water. Sprinkle the yeast and about a teaspoon of the sugar. Let this stand for 5 minutes or so, until thick and foamy.
- Add the remaining sugar, the milk, melted butter, egg and salt. Stir everything with a wooden spoon. Then stir in the flour gradually in three additions. The mixture will be like a shaggy mass in the center of the mixing bowl.
- Attach the dough hook to the mixer. Knead the dough, starting on low speed and gradually increasing to a medium high. Knead for about 3-6 minutes, or until the dough is smooth, stretchy and is cleaning the sides and bottom of the bowl (see note 2). You can do the windowpane test to see if the dough is ready.
- Shape the kneaded dough into a ball, place it in a bowl and cover it with a clean towel or plastic film. Let this rise for 1 to 1½ hours, or until doubled in bulk. Meanwhile, stir together the cinnamon and brown sugar in a small bowl.
- Gently deflate the risen dough. Using a rolling pin, roll it into a 12 x 18 inch rectangle. Spread the softened butter all over the dough. Sprinkle the cinnamon sugar mixture on top. Sprinkle the chopped pistachio evenly.
- Starting on the long edge of the rectangle, roll the dough into a tight log. Pat and roll the log to even out the thickness, then cut into 12 equal portions.
- Arrange the dough in a 9×13 inch baking pan with even spaced in between. Cover and allow to rise for 1 hour, or until puffy and soft. Meanwhile, make the white chocolate ganache (instruction below).
- Once risen, preheat the oven to 350℉. Bake the buns at 350℉ for 20-25 minutes or until lightly golden. Allow the pan to cool on a wire rack. Pour the cooled and slightly thickened white chocolate ganache over the cooled cinnamon rolls, allowing it to flor through the cracks and crevices. You may think that the ganache is too much.. but no. Pour it all in! It is just enough, I promise. Sprinkle the pistachio on top.
White Chocolate Ganache
- Place the white chocolate in a small heat-proof glass bowl. Heat the cream in the stove until it starts to simmer. Turn off the heat ad pour the heated cream over the chopped white chocolates. Do not stir. Cover the bowl for 5 minutes. Remove the cover and stir the mixture until the chocolate fully melts and the mixture is smooth.
- Allow the ganache to cool completely. It will thicken up as it cools. By the time the baked cinnamon rolls are cool or even a bit warm to the touch, the ganache will be a perfect pouring consistency.
- If you want the ganache to be more thick and spreadable, allow to cool for another hour or so in the fridge. Then beat it to desired thickness.
Our ultra special breakfast for days!