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Raspberry Pistachio Brioche Cinnamon Rolls

Raspberry Pistachio Brioche Cinnamon Rolls

These Raspberry Pistachio Rolls combine a flaky, buttery dough with a sweet raspberry filling and a crunchy pistachio topping. Perfect for breakfast or a delicious snack, they offer a delightful mix of textures and flavors.
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Prep Time 15 minutes
Cook Time 20 minutes
Cool & Frost Time 40 minutes
Total Time 1 hour 15 minutes
Servings 8 rolls

Ingredients
  

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

Instructions
 

  • 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.
  • Pour the foamy yeast mixture into your flour well. Add your room temperature eggs. Mix everything with a wooden spoon until shaggy, then start kneading in your softened butter, a tablespoon at a time. Keep kneading for about 10-12 minutes until it becomes smooth and stretchy.
  • 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.
  • While it’s rising, make your filling. Pulse the pistachios in a food processor until roughly chopped. Mix with the brown sugar and cinnamon. Mash your raspberries slightly with a fork – you want them broken down but not totally pureed.
  • 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.
  • 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.
  • 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.
  • Using a sharp knife or unflavored dental floss, cut into 12 equal pieces. Place them in a greased 9×13 baking pan, leaving some space between each roll.
  • 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.
  • 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.
  • While they’re baking, make your frosting. Beat the softened cream cheese and butter until completely smooth. Gradually add the powdered sugar, vanilla, and salt. Beat until fluffy and light.
  • Let the rolls cool for about 10 minutes before frosting, so the frosting doesn’t completely melt. Sprinkle with extra pistachios and fresh raspberries just before serving.