Description
These Vegan Pistachio Rolls are delightfully fluffy and irresistibly gooey, made with a rich pistachio cream filling and topped with a sweet pistachio glaze. Perfect as a treat for any occasion, these plant-based rolls combine tender dough, a crunchy pistachio sugar-cinnamon filling, and a luscious vegan glaze, delivering a luxurious, dairy-free pastry experience.
Ingredients
Scale
Dough & Yeast
- 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 Recipe: Thoroughly read the entire recipe before starting and use a digital kitchen scale for precise measurements to ensure the best results.
- Prepare Vegan Buttermilk & Melt Butter: Make your vegan buttermilk as per the note. Slowly melt the vegan butter in a saucepan over low heat or in the microwave, warming it just enough to melt without overheating.
- Make Dough: Combine the melted butter and vanilla extract with the vegan buttermilk. In a stand mixer bowl, whisk flour, sugar, yeast, and salt. Pour in the buttermilk mixture and combine.
- Knead Dough: Using the dough hook on medium speed, knead the dough for 5-7 minutes until forming a sticky ball. If too sticky, add 1-2 tablespoons flour as needed. Alternatively, knead by hand.
- First Proofing: Clean and lightly oil the bowl, place the dough ball inside, cover tightly with plastic wrap, and leave in a warm spot for 1-2 hours until doubled in size.
- Prepare Filling: In a food processor, blitz raw pistachios, sugar, and cinnamon until powdery. Set aside.
- Roll Out Dough: Punch down the risen dough and roll onto a floured surface into an 11”x16” rectangle.
- Fill Rolls: Spread pistachio cream evenly over the dough, reaching the edges. Sprinkle the pistachio sugar-cinnamon powder evenly on top.
- Shape Rolls: Mark the log into 9 portions. Use a cutter or unflavored dental floss to slice and roll each into individual buns.
- Second Proofing: Place buns in a parchment-lined 8×8″ or 10.5″x7.5″ baking dish, cover with plastic wrap or foil, and proof in a warm place for 1-2 hours until doubled. For overnight option, refrigerate up to 24 hours and then bring to room temp for 2 hours.
- Add Optional Pouring Cream: Whisk oat cream and pistachio butter together and pour over buns just before baking for extra gooeyness (optional).
- Bake: Preheat oven to 160°C fan-forced (320°F) or 180°C conventional (356°F). Bake for 30-35 minutes until tops are light golden brown. Let cool slightly, about 15 minutes.
- Glaze: Whisk powdered sugar, pistachio butter, vanilla extract, and non-dairy milk until smooth. Drizzle over warm buns and swirl gently to finish.
Notes
- Vegan Buttermilk: Mix 1 cup plant-based milk with 1 tablespoon apple cider vinegar or lemon juice, let sit 5 minutes.
- Instant Yeast: Ensures quick and reliable rising; if using active dry yeast, proof first in warm water with sugar.
- Sugar in Filling: Adjust sweetness according to taste; granulated sugar can be substituted with coconut sugar.
- Pistachio Cream Spread: Commercial pistachio butter or homemade can be used; ensure it’s smooth and spreadable.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Baking
- Method: Baking
- Cuisine: Vegan
Keywords: Vegan pistachio rolls, vegan cinnamon rolls, pistachio pastry, vegan baked goods, plant-based sweet rolls
