Pistachio Honey Cinnamon Rolls

This post is sponsored by Reynolds Kitchens® Parchment Paper with Stay Flat Dispensing.

You’ll be in food heaven after just one bite of these incredible Pistachio Honey Cinnamon Rolls, sponsored by Reynolds Kitchens® Parchment Paper with Stay Flat Dispensing. These soft and fluffy yeast dough rolls are filled with a homemade pistachio paste and finished with a sweet honey glaze. They’re truly amazing and bound to become a family favorite! Enjoy these pistachio rolls while they’re fresh out the oven and still warm!

I love using Reynolds Kitchens® Parchment Paper with Stay Flat Dispensing for this recipe! This non-stick parchment paper has a reinforced panel that keeps the parchment paper flat and prevents curling. Plus, the SmartGrid lines on the parchment paper make it easy to space the rolls just right for better baking results.

Watch My Pistachio Rolls Recipe Reel

Watch my YouTube recipe reel for a quick step-by-step video tutorial for making these delicious rolls! Want to stay up to date on my latest recipes? Subscribe to my website email list and my YouTube channel for notifications.

Ingredients & Supplies for Pistachio Honey Rolls

Here are my tips for the main ingredients and supplies you’ll need to make these delicious pistachio honey rolls. Find the full list of ingredients with measurements in the printable recipe card below.

• Reynolds Kitchens® Parchment Paper with Stay Flat Dispensing – a must for every baker! To use this parchment paper, simply tuck, press, and pull for a flat sheet of parchment paper that doesn’t curl! It’s non-stick and safe up to 425°F.
• Whole Milk – while I recommend using full-fat milk for the best baking results, reduced fat milk will work in a pinch.
• Yeast – both dry active yeast and instant or fast-acting yeast will work for this recipe. If using fast-acting yeast, follow the package instructions and adjust the recipe as needed. Most instant yeast does not require a first proofing of the dough.
• Pistachios – salted, roasted pistachios are my favorite for these cinnamon rolls. The saltiness complements the sweet honey so well! Unsalted pistachios will also be great.
• All Purpose Flour – while bread flour will work well here, too, I find that all-purpose flour works just as well and yields very soft rolls.
• Ground Cinnamon & Cardamom – these warming, aromatic spices are a must! If you don’t have cardamom, add an extra teaspoon of cinnamon.
• Honey – I recommend using light–colored and light flavored honey for the best results.
• Unsalted Butter – always use unsalted butter for baking! This will give you more control over the salt in the recipe.

Preparing the Yeast Dough

You’ll want to start this Pistachio Honey Rolls recipe by preparing the dough. I use this simple, soft yeast dough recipe for all my cinnamon rolls recipe! It’s simple and easy to make.

1. Warm the milk in the microwave or on the stovetop until it reaches 125°F. Pour the warm milk into a large mixing bowl and sprinkle the yeast over the top. Allow the yeast to sit for 5 minutes, then whisk in the eggs, melted butter, vanilla, sugar, and salt.
2. Gradually add in the flour, whisking well after each addition. Once the batter thickens, switch to a spatula, then use your hands once the dough comes together.
3. Flour your work surface generously, turn out the dough, then knead and continue to add flour as needed to form a smooth and elastic dough that’s soft and no longer sticky.
4. Transfer the dough back into the mixing bowl, cover with a towel, and set into a warm corner of the kitchen to proof until doubled in size, about 1 to 1 ½ hours. If using instant or fast-acting yeast, you can skip this step.

Easy Pistachio Cinnamon Filling

What makes these pistachio honey rolls so special is the homemade pistachio paste filling! The salted pistachios are combined with sugar, butter, and warming cinnamon and cardamom. You’ll want to eat it by the spoonful! 

1. While the dough is proofing, prepare the filling. Place the pistachios into a food processor and pulse until the nuts are finely ground. If you don’t have a food processor, simply use a knife and very finely dice the pistachios.
2. Add the sugar, softened butter, cinnamon, and cardamom to the pistachios and pulse again until a thick paste forms. Set this paste aside until ready to use.

Shaping the Pistachio Honey Cinnamon Rolls

1. Once the dough has proofed, gently punch it down, and transfer to a lightly floured work surface. Roll the dough out into a large rectangle, about 20×25-inches in size.
2. Use a spatula to spread the pistachio filling evenly to all sides except for the top, leaving about an inch at the top clear. Use a knife to cut the large rectangle into 12 even-sized strips. Drizzle ¼ cup honey over the pistachio filling after cutting the dough.
3. Gently roll up each strip, then pinch the end of the dough to prevent the roll from unraveling during baking.
4. Line two large baking sheets with Reynolds Kitchens® Parchment Paper with Stay Flat Dispensing. Place the shaped rolls onto the parchment paper, using the SmartGrid lines to space the rolls out evenly, at least 2 inches apart for the best results.
5. For the egg wash, beat the egg yolks and water together until smooth, then use a pastry brush to apply the egg wash gently over each roll, covering the top and sides. If desired, sprinkle diced pistachios over the top.

Baking Instructions for Rolls

Allow the rolls to proof until doubled in size, about 45 minutes. Meanwhile, preheat the oven to 350°F. I keep my pans next to the oven where it’s warm to speed up the proofing process.

Bake the rolls one sheet pan at a time, for 22 to 24 minutes, until the rolls are a rich, golden-brown color on the outside.

Adding the Honey Glaze

These pistachio honey rolls wouldn’t be the same without a finishing touch! Adding a simple honey syrup to the rolls after baking adds a touch more sweetness, makes the rolls shiny on the outside, and adds extra moisture to the rolls, making them even better!

1. While the rolls are baking, prepare the simple honey glaze. Combine the water, honey, and lemon juice in a small saucepan. Cook the mixture over medium heat, bringing it to a simmer. Whisk occasionally and simmer for 5 minutes.
2. As soon as the rolls come out of the oven, use a pastry brush to apply the honey syrup very generously over each roll, going over the rolls several times to ensure the syrup really soaks into the bread.

Storing Suggestions

Allow the rolls to slightly cool, then enjoy. Store leftover rolls in an airtight container at room temperature.

For freezing leftovers, wrap the rolls in several layers of plastic wrap first, then place into a plastic freezer storage bag.

More Recipes to Enjoy!

Enjoyed these incredible pistachio honey rolls? Check out some of my other recipes you’re sure to love!

• Chocolate Pistachio Biscotti – another delicious recipe sponsored by Reynolds Kitchens® Parchment Paper with Stay Flat Dispensing! Crispy, buttery cookies dotted with pistachios, dipped into chocolate for even more flavor!
• Pumpkin Snickerdoodle Cookies – soft and chewy cinnamon pumpkin cookies with cream cheese frosting! These are incredible!
• Classic Cinnamon Rolls – my original cinnamon roll recipe! Soft and fluffy rolls topped with cream cheese icing.
• Pistachio Chocolate Babka Rolls – buttery soft rolls filled with rich chocolate filling and loads of pistachios!
• Caramel Pecan Cinnamon Rolls – soft and fluff rolls oozing with homemade caramel sauce, with loads of crunchy pecans!