Raspberry Pistachio Brioche Cinnamon Rolls
These cinnamon rolls take the usual comfort of a morning bun and make it feel a bit fancy, without being fussy. The pistachios add a nice crunch against the soft brioche, while the raspberries bring tartness that cuts through all that butter and sugar.
I find regular cinnamon rolls can be one-note sweet, but these have more going on. The brioche dough takes time but it’s mostly hands-off – just plan ahead since it needs to chill overnight.
They’re perfect for weekends when you want something special but don’t want to hover over the stove. Make them for overnight guests or holiday mornings. The dough freezes well too, so you can prep ahead and bake them fresh when needed.
What you need for Raspberry Pistachio Brioche Cinnamon Rolls
Dough:
4 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons active dry yeast
1 teaspoon salt
4 large eggs, room temperature
1/2 cup warm milk
3/4 cup unsalted butter, softened
Filling:
1 cup fresh raspberries
1 cup shelled pistachios, chopped
3/4 cup brown sugar
2 teaspoons ground cinnamon
1/4 cup unsalted butter, softened
Cream Cheese Frosting:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt
Garnish:
1/4 cup chopped pistachios
Fresh raspberries for topping
How to make Raspberry Pistachio Brioche Cinnamon Rolls
1. Start with the dough. In a large bowl, combine 4 cups flour, 1/4 cup sugar, and salt. Make a well in the center. In a separate small bowl, mix the warm milk (it should feel like bath water – around 110°F) with the yeast and let it sit for 5 minutes until it gets foamy. This tells you your yeast is alive and ready to work.
2. Pour the foamy yeast mixture into your flour well. Add your room temperature eggs (this is important – cold eggs will make your butter seize up). Mix everything with a wooden spoon until shaggy, then start kneading in your softened butter, a tablespoon at a time. The dough will look like a mess at first – that’s normal! Keep kneading for about 10-12 minutes until it becomes smooth and stretchy. It should pull away from the sides of the bowl but still feel slightly tacky.
3. Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm spot for about 1-1.5 hours. You’re looking for it to double in size and feel puffy when you gently poke it.
4. While it’s rising, make your filling. Pulse the pistachios in a food processor until roughly chopped (some bigger pieces are fine – they add nice texture). Mix with the brown sugar and cinnamon. Mash your raspberries slightly with a fork – you want them broken down but not totally pureed.
5. Once risen, punch down the dough and roll it out on a floured surface into a 16×20 inch rectangle. Try to keep the edges as straight as possible – I use my bench scraper to help square them off.
6. Spread the softened butter evenly over the dough, leaving a 1-inch border at one long edge. Sprinkle on your sugar-pistachio-cinnamon mixture, then dot with the mashed raspberries. Don’t spread the raspberries too close to the edges or they’ll squish out.
7. Starting from the long edge (not the border side), roll the dough up tightly like a jelly roll. When you get to the border, pinch it firmly to seal. I like to lift and pull the dough slightly as I roll to keep it tight.
8. Using a sharp knife or unflavored dental floss (my preferred method – it doesn’t squish the rolls), cut into 12 equal pieces. Place them in a greased 9×13 baking pan, leaving some space between each roll.
9. Cover and let rise again for about 45 minutes. They should be puffy and pressing against each other. Meanwhile, preheat your oven to 350°F.
10. Bake for 25-30 minutes, until the tops are golden brown and the center roll registers 190°F on an instant-read thermometer. If they’re browning too quickly, tent with foil.
11. While they’re baking, make your frosting. Beat the softened cream cheese and butter until completely smooth – no lumps! Gradually add the powdered sugar, vanilla, and salt. Beat until fluffy and light.
12. Let the rolls cool for about 10 minutes before frosting – you want them warm but not hot, so the frosting doesn’t completely melt. Sprinkle with extra pistachios and fresh raspberries just before serving.
The rolls are best eaten fresh and warm, but they’ll keep covered at room temperature for a day, or in the fridge for up to 3 days. Just give them a quick 15-second zap in the microwave to bring back that fresh-baked texture.
Here’s your companion guide in easy-to-scan bullet points:
📝 Recipe Notes & Tips:
• Room temp ingredients are crucial – set eggs and butter out 1 hour before
• Dough should be tacky but not sticky – add flour 1 tbsp at a time if needed
• No warm spot? Turn oven light on and proof dough there
• Dental floss trick: slide under roll, cross ends and pull – perfect cuts!
• Make ahead: prep through shaping, refrigerate overnight, bring to room temp 1 hour before baking
🍽️ Serving Suggestions:
• Drinks: Coffee (especially vanilla latte), chai tea, milk
• Fresh fruit on the side balances sweetness
• For brunch: serve with savory egg dishes
• Add a dollop of whipped cream for dessert serving
🎉 Different Occasions:
• Brunch gatherings: bake fresh that morning
• Holiday breakfast: prep night before
• Bake sale: package individually with clear wrap
• Potluck: transport unfrosted, frost on-site
• Gift giving: use disposable foil pan, include frosting separately
📦 Storage & Leftovers:
• Room temp: 1 day in airtight container
• Fridge: 3 days max
• Freeze unfrosted rolls up to 1 month
• Reheat: 15 seconds in microwave or 10 mins at 250°F
• Store frosting separately if keeping more than 1 day
