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Baking pan with pistachio cream rolls on wire rack.
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Pistachio Cream Brioche Rolls Recipe

These 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 delicious snack that is not overly sweet.
Course Breakfast, Snack
Cuisine Sicilian-Italian
Keyword brioche rolls with pistachio cream filling
Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Resting time 4 hours
Total Time 5 hours 45 minutes
Servings 12 rolls
Calories 414kcal

Ingredients

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

Substitutions and Variations:
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.
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

Calories: 414kcal | Carbohydrates: 51g | Protein: 10g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 292mg | Potassium: 250mg | Fiber: 2g | Sugar: 14g | Vitamin A: 93IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 3mg