Description
These Vegan Pistachio Rolls are fluffy, gooey, and packed with rich pistachio flavor. Featuring a soft vegan buttermilk dough filled with a luscious pistachio cream and a cinnamon-pistachio sugar blend, these rolls are topped with a creamy pistachio glaze for an irresistible treat that’s perfect for breakfast or dessert.
Ingredients
Scale
Dough
- 1 batch vegan buttermilk (see note 1)
- 75 g vegan butter
- 1 teaspoon vanilla extract
- 460 g all-purpose flour
- 60 g granulated sugar
- 2 ¼ teaspoons instant yeast (see note 2)
- 1 teaspoon fine sea salt
Filling
- 60 g raw pistachios
- 35 g granulated sugar (see note 3)
- 1 teaspoon ground cinnamon
- 150 g vegan pistachio cream spread (room temperature, or pistachio butter, see note 4)
Optional Pouring Cream
- 80 ml single oat cream (or soy cream)
- 1 tablespoon pistachio butter
Glaze
- 120 g powdered sugar
- 2 tablespoons pistachio butter
- 1 teaspoon vanilla extract
- 3 teaspoons non-dairy milk
Instructions
- Read the recipe: Thoroughly read the entire recipe before starting and measure ingredients precisely using a digital kitchen scale for the best results.
- Prepare vegan buttermilk and melt butter: Make a batch of vegan buttermilk. Slowly melt the vegan butter in a saucepan over low heat or microwave, warming it just enough to melt without heating it excessively.
- Make the dough: Add the melted butter and vanilla extract to the vegan buttermilk and mix well. In a stand mixer bowl, whisk together the flour, sugar, yeast, and salt. Pour the buttermilk mixture into the dry ingredients.
- Knead the dough: Using the dough hook attachment, knead the dough on medium speed for 5-7 minutes until it forms a sticky ball. If too sticky and sticking to the bowl, add 1-2 tablespoons flour during kneading. Alternatively, knead by hand as shown in similar cinnamon roll recipes.
- First proof: Clean and dry the mixing bowl, lightly grease it with oil, place the dough ball inside, cover tightly with plastic wrap, and let it proof in a warm spot for 1-2 hours until doubled in size.
- Prepare filling: While dough proofs, add raw pistachios, sugar, and cinnamon to a food processor and blitz to a fine powder. Set aside.
- Roll out dough: Punch down the dough to release air, then roll it on a lightly floured surface into a large rectangle approximately 11”x16”.
- Fill the dough: Spread the vegan pistachio cream evenly over the dough surface, reaching all edges. Then sprinkle the pistachio sugar-cinnamon powder over the cream in an even layer.
- Roll and cut buns: Mark the dough log into 9 equal portions, and use a pizza cutter or dough cutter to slice into strips. Roll each strip into individual buns or a log, using unflavored toothfloss to cut if desired.
- Second proof: Place the buns in a parchment-lined 8×8″ or 10.5″x7.5″ baking dish, cover with plastic wrap or foil, and let proof for 1-2 hours in a warm place until doubled in size. For overnight baking, refrigerate up to 24 hours instead, then bring to room temperature for 2 hours before baking.
- Optional pouring cream: Whisk together oat cream and pistachio butter, then pour evenly over the proofed buns just before baking to add gooeyness.
- Bake: Preheat oven to 160°C (320°F) fan-forced or 180°C (356°F) conventional. Bake for 30-35 minutes until tops are light golden brown. Allow to cool slightly for 15 minutes.
- Glaze: Whisk powdered sugar, pistachio butter, vanilla extract, and non-dairy milk until smooth. Drizzle or swirl over warm buns before serving.
Notes
- For vegan buttermilk, combine plant-based milk with lemon juice or vinegar and let sit 5-10 minutes.
- Instant yeast accelerates proofing; be sure it is fresh and not expired.
- Adjust sugar quantity to taste in filling if you prefer less sweetness.
- Pistachio cream spread can be substituted with pistachio butter or nut butter of your choice.
- For a more flaky texture, ensure dough is well kneaded and properly proofed.
- Refrigerating the buns overnight allows a deeper flavor development and easier morning preparation.
- Use parchment paper to prevent sticking and ensure easy removal from the baking dish.
