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Pistachio Cinnamon Rolls w/ brown butter malted mascarpone frosting




Now I am a cookie connoisseur, but my favourite bake on the planet is 100% cinnamon rolls. I've had so many people ask when I would bring them to sale, and truthfully.... I will never do it (Some joys in life you just need to keep for yourself!) St Patrick's Day However, is my excuse of giving you my cinnamon recipe I've been perfecting for the last few months, with a touch of green for the occasion. These pistachio lucky rolls are  filled with a fragrant pistachio cinnamon blend and topped with a rich brown butter malted mascarpone frosting. These rolls are so indulgent, and make the perfect center-piece for your holiday table or a special homemade gift.





Ingredients


Tangzhong

  • 25g bread flour

  • 120ml milk


Brioche Dough

  • 350g strong white bread flour

  • 50g caster sugar

  • 7g fast-action yeast

  • 1 tsp fine salt

  • Tangzhong (from above)

  • 120ml warm milk

  • 50g very soft butter (not melted)

  • 1 egg (room temperature)

  • 1 tsp vanilla


Pistachio Cinnamon Filling

  • 240g pistachio cream

  • 120g unsalted butter, very soft

  • 100g light brown sugar

  • 1/2 tsp fine sea salt

  • 1 tsp cinnamon

  • 1/4 tsp almond extract


Brown Butter Malted Mascarpone Frosting

  • 75g unsalted butter (to brown)

  • 250g mascarpone cream (room temp.)

  • 100g icing sugar

  • 20g malted milk powder (Horlicks or Ovaltine)

  • 1 tsp vanilla extract

  • pinch salt

  • 1/8 tsp almond extract

  • 1–2 tbsp milk (only if needed)


Method

Make the Tangzhong

  1. Add flour + milk to a small saucepan.

  2. Cook on medium heat, whisking constantly, until it becomes a thick paste (like pudding).

Remove from heat and cool to room temp


Make the dough

  1. In a large bowl, whisk flour, sugar, yeast, and salt.

  2. Add: tangzhong, warm milk, egg, and very soft butter.

  3. Mix until a shaggy dough forms. (the dough is combined but looks rough in texture)

  4. Knead for 10–12 minutes (or in a mixer) until smooth, elastic, and slightly tacky. (don’t be afraid to keep kneading until you reach this consistency, you should by the end be able to do the window pane test on the dough )


TIP: Tangzhong dough starts sticky but becomes bouncy and stretchy.

  1. Place in an oiled bowl, cover, and rise for 1–1.5 hours, until doubled


Prepare the pistachio cream filling

  1. Beat the butter until smooth.

  2. Mix in pistachio cream and then add the brown sugar, salt and cinnamon and almond extract

  3. set aside in the fridge to firm up ( this will prevent the filling from leaking out whilst baking)

 

Make the malted mascarpone frosting

  1. Brown the butter until golden and nutty ( butter browning tips can be found on my date and brown butter cookie recipe). Once done and the malted milk powder, and let it cool until firmed up but still soft.

  2. gently beat mascarpone cream until smooth.

  3. Add icing sugar, vanilla, almond extract and salt and incorporate into the mascarpone cream

  4. Add brown butter and beat until fluffy.


Add milk only if you want it looser.



Shape the buns

  1. Punch down the dough ( to let the air out)

  2. Roll into a 60 × 40 cm rectangle.

  3. Spread the pistachio filling evenly ( leave some to drizzle when finished baking).

  4. Slice into 3-4 cm wide strips ( you should get between 8-10 rolls from this. Don't be afraid to cut off the ends of your dough to get equals sections)

  5. Roll up each cinnamon roll and tuck the ends at the bottom of the roll.

  6. Place in a lightly greased baking tray and cover and rise for 45 mins - 1 hr  until puffy.

 

Bake

  1. Preheat the oven to 180°C (160°C fan) 

  2. Before placing in the oven, pour 1-2 tbsps of double cream over each cinnamon roll.

  3. Bake for 14 - 16 mins until lightly golden brown.


Assemble the cinnamon roll

Whilst still warm spread your mascarpone frosting across the cinnamon rolls to your desire.

Storing and Reheating


Store leftover rolls in an airtight container for up to 5 days preferably in the fridge. or refrigerate for up to 5 days. Reheat gently in the oven at 300°F (150°C) for 10 minutes or microwave briefly to restore softness and bring the frosting back to a melty state.



Experimenting with Variations

Once you master the basic recipe try these variations:


  • Chopped pistachios: add within the filling for texture or on top of your rolls once you've added your frosting

  • Irish cream: Add 1-2 tbsps to your mascarpone frosting, for a boozy element

  • Toasted milk powder: add this to the frosting to intensify the malted milk flavour



 
 
 

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