Pistachio Honey Cinnamon Rolls

By Tatyana's Everyday Food · 150 min

Ingredients

Instructions

1. Warm the milk to 125°F, pour it into a large bowl, sprinkle the yeast over it and let it sit for 5 minutes. Whisk in the eggs, melted butter, vanilla, sugar and salt.
2. Gradually add the flour, whisking after each addition. When the batter thickens, switch to a spatula, then to your hands once a dough forms.
3. Knead on a generously floured surface, adding flour as needed, until smooth, elastic and no longer sticky.
4. Put the dough in the bowl, cover it and let it rise in a warm place until doubled, about 1 to 1½ hours. Skip this rise if using instant or fast-acting yeast.
5. While the dough rises, pulse the pistachios in a food processor until finely ground (or finely dice them by hand). Add the sugar, softened butter, cinnamon and cardamom and pulse until a thick paste forms.
6. Gently punch down the risen dough and roll it on a lightly floured surface into a rectangle about 20 x 25 inches.
7. Spread the pistachio paste over the dough, leaving about 1 inch clear along the top edge. Cut the rectangle into 12 even strips, then drizzle ¼ cup honey over the filling.
8. Roll up each strip and pinch the end to seal.
9. Line two large baking sheets with parchment paper and space the rolls at least 2 inches apart.
10. Beat the egg yolks with the water until smooth and brush the rolls all over with the egg wash. Sprinkle with diced pistachios if desired.
11. Let the rolls rise until doubled, about 45 minutes, while the oven preheats to 350°F.
12. Bake one sheet at a time for 22 to 24 minutes, until deep golden brown.
13. Meanwhile, simmer the water, honey and lemon juice in a small saucepan over medium heat for 5 minutes, whisking occasionally.
14. As soon as the rolls leave the oven, brush them generously with the warm honey syrup, going over them several times.
15. Let the rolls cool slightly before serving.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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