Name: Vegan Pistachio Rolls (Fluffy & Gooey!) Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 3 h 55 min
Cuisine: Vegan
Ingredients: 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; 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); 80 ml single oat cream (or soy cream); 1 tablespoon pistachio butter; 120 g powdered sugar; 2 tablespoons pistachio butter; 1 teaspoon vanilla extract; 3 teaspoons non-dairy milk

Ingredients

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

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)

80 ml single oat cream (or soy cream)

1 tablespoon pistachio butter

120 g powdered sugar

2 tablespoons pistachio butter

1 teaspoon vanilla extract

3 teaspoons non-dairy milk

Instructions

Step 1: Read the recipe thoroughly before starting. For accuracy, use a digital kitchen scale to measure ingredients.

Step 2: Prepare the vegan buttermilk. Slowly melt the vegan butter for the dough over low heat or in the microwave, warming just enough to melt it without overheating.

Step 3: In a bowl, mix the melted butter and vanilla extract with the vegan buttermilk. In your stand mixer bowl, whisk together the flour, sugar, yeast, and salt, then pour in the buttermilk mixture.

Step 4: Knead the dough using the dough hook attachment at medium speed for 5-7 minutes until it forms a ball. If the dough is too sticky, knead in 1-2 tablespoons of flour. Alternatively, knead by hand as described in similar cinnamon roll recipes.

Step 5: Clean and dry the mixing bowl, lightly grease it with oil, then place the dough ball inside. Cover tightly with plastic wrap and proof in a warm spot for 1-2 hours, until doubled in size and puffed up.

Step 6: Meanwhile, prepare the filling. Blend raw pistachios, sugar, and cinnamon in a food processor until powdery. Set aside.

Step 7: Punch down the dough to release air and roll it on a lightly floured surface into a large rectangle about 11 x 16 inches.

Step 8: Spread the vegan pistachio cream evenly over the dough, going all the way to the edges. Sprinkle the pistachio sugar-cinnamon powder on top evenly.

Step 9: Mark the dough into 9 equal portions and cut into strips using a pizza cutter or dough cutter. Roll each strip into a bun individually, or roll into a log and slice with unflavored toothfloss for neat rounds.

Step 10: Place the buns in a parchment-lined 8×8″ or 10.5″x7.5″ dish. Cover with plastic wrap or foil and proof for 1-2 hours in a warm place until doubled in size. For overnight rolls, refrigerate at this stage for up to 24 hours, then bring to room temperature for about 2 hours before baking.

Step 11: (Optional) Whisk oat cream with 1 tablespoon pistachio butter and pour over the proofed buns just before baking to add extra gooeyness.

Step 12: Preheat oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Bake rolls for 30-35 minutes until tops are light golden brown. Allow to cool slightly for 15 minutes.

Step 13: For the glaze, whisk together powdered sugar, 2 tablespoons pistachio butter, vanilla extract, and non-dairy milk until smooth. Drizzle or swirl over the warm buns before serving.

Tips & Variations

Use pistachio butter or vegan pistachio cream spread at room temperature for easier spreading and a richer filling.

For a nuttier crunch, reserve some roughly chopped pistachios to sprinkle on top before baking.

If you don’t have a stand mixer, knead the dough by hand for 10-12 minutes until smooth and elastic.

Overnight proofing in the fridge enhances the flavor—just remember to let buns come to room temperature before baking.

FAQs

Can I make the dough without a stand mixer?

Yes, you can knead the dough by hand. It will take about 10-12 minutes of kneading on a floured surface until the dough becomes smooth and elastic.

What can I use instead of vegan pistachio cream spread?

If you don’t have pistachio cream, pistachio butter or even a smooth nut butter like almond can be used, though the flavor will vary slightly. Make sure it’s at room temperature for easy spreading.