These sweet pistachio cream brioche rolls are a combination of my Sicilian brioche dough recipe, a jar of pistachio cream and chopped pistachios added for extra crunch. An easy breakfast or brunch idea or a delicious snack that is not overly sweet.
Everyone loves a good cinnamon roll, right? So here’s a sweet roll with a Sicilian twist, that is with pistachios!
My ever so versatile brioche dough recipe is light, fluffy and not too sweet so it’s perfect for these pistachio cream buns.
All you need to do to make these rolls is spread an entire jar of pistachio cream over the dough, top with chopped pistachios for extra texture and crunch, then roll it up and slice into individual buns.
These pistachio cream brioche rolls are a great idea for breakfast, if you’re entertaining for brunch or enjoy as a tasty snack!
But first, in case you were wondering, let me tell you more about pistachio cream.
What is pistachio cream and where can I purchase it?
Pistachio cream is a product of Sicily made with pistachios from Bronte; sugar; non-hydrogenated oil; and milk powder to create a smooth, sweet and nutty flavored cream.
I used the brand shown above by Fratelli di Sicilia (not sponsored). Although it is not the exact same brand, you can order a similar product here. Pistachio cream may also be available in your local Italian bakery or grocery store.
Do not confuse pistachio cream with pistachio paste which has a consistency similar to peanut butter and is usually made only with ground pistachios, with or without sugar. Instead this product is sweetened and has a spreadable, creamy texture.
What else can I do with pistachio cream?
Pistachio cream is great for baking and can be used as a filling for cakes and cookies, but it can also simply be spread on your toast in the morning!
Can these sweet buns be topped with a glaze?
In my opinon, the pistachio cream is sufficiently sweet and therefore I prefer my rolls as is without any additional topping. I also did not want anything to interfere with the wonderful pistachio flavor of the cream filling.
However, if you are a fan of glazed rolls, check out my suggestions further below in my Recipe Notes section.
Here’s what you need to make this recipe
- One recipe brioche dough
- One jar pistachio cream
- Chopped pistachio: for extra crunch
- Melted butter: for greasing the baking pan and brushing on the rolls
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
Prepare the dough:
- Prepare one batch Sicilian brioche dough until step #7, that is until the initial 3 hour resting period.
Assemble the rolls:
- Grease a 9 x 13 inch pan with butter.
- Use a rolling pin to flatten the dough into a rectangle shape, approximately 12 x 18 inches.
- Spread the entire jar of pistachio cream over the surface of the dough leaving a one inch border all around.
- Sprinkle crushed pistachios over the pistachio cream.
- Starting from the long end facing you, roll the dough as tightly as possible ending with the seam side down.
- Trim a small piece off both ends and bake separately as there is not much filling in these pieces.
- Use a serrated knife or unflavored and unwaxed dental floss to divide the roll into 12 pieces by cutting first in half; cut each half in half once again and lastly each quarter into 3 equal pieces.
- Arrange the rolls in the prepared baking pan and let rest for 45 minutes or up to an hour.
- Before baking, brush the top of each roll with butter and sprinkle the remaining chopped pistachios evenly over them.
- Preheat the oven to 350 degrees F and bake for 25-30 minutes until golden brown.
- Let rest in the pan for 15 minutes before lifting them out with a spatula.
- Enjoy warm or at room temperature.
Recipe Notes
Although I enjoy these rolls as is, without any additional toppings, if you prefer a sweeter roll here are some options:
-Once cooled, dust them with powdered sugar.
-Sprinkle lightly with a combination of granulated sugar and cinnamon.
-Make a simple glaze by checking out this informative recipe post.
They are best enjoyed the same day in order to ensure a soft and fluffy texture. However they can be stored at room temperature, well wrapped, for up to 3 days.
-These rolls may be frozen once assembled in the baking pan and prior to baking. Wrap well and freeze for up to a month.
-Defrost in the refrigerator overnight, then bring them to room temperature (2-3 hours) before proceeding to bake them as instructed in the recipe.
-The rolls may be frozen after they are baked as well. Once cooled wrap each roll individually and freeze for up to 3 months.
Yes they can! After the rolls are assembled and placed in your baking pan, do not let them rise at room temperature. Wrap them well and place in the refrigerator overnight. The following day, let them come to room temperature, between 2-3 hours before baking.
Did you try out this recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
*****
Check out more recipes made with brioche dough:
- Sicilian Brioche
- Brioche Cinnamon Rolls
- Italian Braided Easter Bread with Eggs
- Italian Sugar Doughnuts
- Bomboloni – Pistachio Custard Filled Doughnuts
Ingredients
- 1 recipe Sicilian brioche dough
For the filling
- 200 gram jar of pistachio cream
- ¾ cup unsalted chopped pistachios divided
- 2 tbsp. melted butter divided: for greasing the pan and brushing on the rolls
Instructions
Prepare the brioche dough
- Prepare one batch Sicilian brioche dough until step #7, that is until the initial 3 hour resting period.
To assemble
- Grease a 9 x 13 inch pan with butter.
- Use a rolling pin to flatten the dough into a rectangle shape, approximately 12 x 18 inches.
- Spread the entire jar of pistachio cream over the surface of the dough leaving a one inch border all around. Sprinkle 1/2 cup of the crushed pistachios over the pistachio cream.
- Starting from the long end facing you, roll the dough as tightly as possible ending with the seam side down.
- Trim a small piece off both ends and bake separately as there is not much filling in these pieces.
- Use a serrated knife or unflavored and unwaxed dental floss to divide the roll into 12 pieces by cutting first in half; cut each half in half once again and lastly each quarter into 3 equal pieces.
- Arrange the rolls in the prepared baking pan and let rest for 45 minutes or up to an hour.
- Before baking, brush the top of each roll with butter and sprinkle the remaining chopped pistachios evenly over them.
- Preheat the oven to 350 degrees F and bake for 25-30 minutes until golden brown.
- Let rest in the pan for 15 minutes before lifting them out with a spatula. Enjoy warm or at room temperature.
Notes
-Once cooled, dust them with powdered sugar.
-Sprinkle lightly with a combination of granulated sugar and cinnamon.
-Make a simple glaze by checking out this informative recipe post. Storage They are best enjoyed the same day in order to ensure a soft and fluffy texture. However they can be stored at room temperature, well wrapped, for up to 3 days. Can they be frozen? -These rolls may be frozen once assembled in the baking pan and prior to baking. Wrap well and freeze for up to a month.
-Defrost in the refrigerator overnight, then bring them to room temperature (2-3 hours) before proceeding to bake them as instructed in the recipe.
-The rolls may be frozen after they are baked as well. Once cooled wrap each roll individually and freeze for up to 3 months. Can they be assembled in advance? Yes they can! After the rolls are assembled and placed in your baking pan, do not let them rise at room temperature. Wrap them well and place in the refrigerator overnight. The following day, let them come to room temperature, between 2-3 hours before baking. Please note that the nutritional infromation provided is approximate and may vary according to exact ingredients used and portion size.
Nutrition
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
I’m confused about the instructions – do you let the brioche dough rest for three hours before rolling it out?
These look amazing and I can’t wait to try them but I want to do it correctly!
Hello Greta, that is correct. The dough rests for three hours and once you assemble the rolls they rise an additional 45 minutes to an hour before you bake them. Hope you enjoy them!
I am very excited to be the first comment <3
Literally just pulled these out of the oven and they are bomb! Followed the recipe as is except I added some dried cherries with the chopped pistachios. Also, after flattening the dough I had to chill it for shaping—our heat is on in the house so things were stickier than normal but just a recommendation if anyone is having issues rolling/cutting them.
I found your blog during the pandemic and have repeatedly baked your sicilian brioche, pistachio amarettis, biscotti reginas and tetùs. At this point my kitchen has become a full on Italian bakery b/c of you and its been a really great way to stay connected to my IA roots. Love your blog and highly recommend this recipe as well as all the others mentioned above!
Hello Tarun, thank you for taking the time to comment. So glad you enjoyed these delicious brioche rolls and I love your variation idea! Thanks again for recommending this recipe as well as the others, very much appreciated. Keep on baking!