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Sourdough Croissant Cinnamon Rolls with Pistachio Cream in the cast iron pan

Sourdough Croissant Cinnamon Rolls with Pistachio Cream

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 11 reviews

  • Author: Sonja Goeden
  • Total Time: 14 hours 55 minutes
  • Yield: 10 Rolls 1x
  • Diet: Vegetarian

Description

These Sourdough Croissant Cinnamon Rolls with Pistachio Cream are so easy to make, you won’t believe it. No laminating of the dough, yet flaky, buttery layers with a soft and fluffy center.
They are filled with my 5 minute Pistachio Cream and cinnamon sugar, giving them the perfect nutty-warm flavor you want in your favourite rolls.

Ingredients

Units Scale

Sourdough Starter (Levain)

  • 1 tbsp sourdough starter
  • 60 g flour (about 1/2 cup, use a scale for accuracy)
  • 60 g water (about 1/4 cup)

Dough

  • 1/2 cup sourdough starter
  • 1 1/2 cups water (or milk for a softer dough)
  • 1 1/2 tsp kosher salt (reduce if using sea salt)
  • 3 1/2 cups bread flour (560g (strong flour))
  • 1/2 cup cold butter ( grated and kept cold (about 1 stick))
  • 1/4 cup granulated sugar (optional, for added sweetness)
  • 1 tsp diastatic malt (optional, for better rise and browning)

Filling

  • 1/2 cup light brown sugar
  • 1 tbsp ground cinnamon
  • 1 cup pistachio cream

Topping

  • 1 cup pistachio cream
  • 2 tbsp chopped pistachios (optional)

Instructions

Two Days Before Baking

  1. Feed your sourdough starter in the evening and leave it on the counter overnight.

Prepare the Dough:

  1. In the morning, mix the sourdough starter with water and diastatic malt (if using).
  2. In a separate bowl, combine flour and salt.
  3. Make a well in the flour and pour in the wet ingredients. Mix gently.
  4. Knead using a stand mixer for about 5 minutes until smooth.
  5. The dough will be sticky at first but will improve over time.

Incorporate the Butter:

  1. Perform stretch-and-folds at 30-minute intervals.
  2. After the first rest, incorporate half of the cold grated butter during the stretch-and-fold.
  3. Rest for another 30 minutes, then add the remaining butter and repeat the stretch-and-fold.
  4. Continue resting and folding as needed until the dough gains structure.

Bulk Fermentation:

  1. Cover and let rise for 6-7 hours at room temperature or overnight in the fridge.

Prepare the Baking Dish:

  1. Grease a 14-inch cast iron pan or line a springform pan with parchment paper.

Shape the Cinnamon Rolls:

  1. Flour a work surface and roll out the dough into a 40-50 cm wide x 30 cm deep rectangle.
  2. Heat pistachio cream slightly until spreadable and spread over the dough.
  3. Sprinkle the cinnamon sugar mixture evenly on top.
  4. Roll tightly from the long side and seal the edge.

Cut the Rolls:

  1. Use a serrated knife or dental floss to cut into 10 equal pieces (about 2-2.5in/4-5 cm each).
  2. Arrange in the prepared pan with slight spacing for expansion.

Final Proof:

  1. Cover and let rise for 2-3 hours before baking.
  2. Alternatively, refrigerate overnight or freeze at this stage.

Preheat Oven:

  1. Set oven to 375°F (190°C).

Bake the Rolls:

  1. Optionally sprinkle brown sugar on top for caramelization or brush with egg wash.
  2. Bake for 30-40 minutes, placing a baking sheet underneath to catch butter drips.
  3. Rolls should be golden brown with caramelized bottoms.

Top with Pistachio Cream:

  1. Let the rolls cool for 15-30 minutes.
  2. Warm pistachio cream slightly (10 seconds in microwave) and spread over the rolls.
  3. Garnish with chopped pistachios if desired.

Equipment

Notes

Please make sure to keep the dough not over 75F/24C while rising. In doubt place it in the fridge to cool down a bit. Otherwise the butter will get too soft.

As described in the bakers schedule above, these are fabulous to prepare in advance, as you can leave them in the fridge or freezer in between steps and just bake when needed.

Once baked, they keep in an airtight container on the counter really soft for about a day. At a stretch for 2. If you want to keep them longer, I would only top with the cream what you want to eat within 2 days and keep the rest either in the fridge for up to 4 days or in the freezer for up to 3 months.

Pop them (without Pistachio Cream) into the air fryer or oven at 350°F/175°C for about 5-6 minutes to re-heat and then spread the cream on top.

I’m saying without Pistachio cream as it contains white chocolate, which might not just melt but burn in the time the rolls take to re-heat.

  • Prep Time: 1 hour 20 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast, Dessert, Snack
  • Method: Bake
  • Cuisine: American, French, Fusion

Nutrition

  • Calories: 653
  • Sugar: 22
  • Sodium: 650
  • Fat: 37
  • Saturated Fat: 11
  • Carbohydrates: 68
  • Fiber: 4
  • Protein: 18
  • Cholesterol: 24

For The Pleasure Of Eating

Let me know if you made it. I'd love to read your thoughts.

Find it online: https://forthepleasureofeating.com/sourdough-croissant-cinnamon-rolls-with-pistachio-cream/