Pistachio Cardamom Rolls Recipe

Persian love cake-inspired cinnamon roll dough has brown sugar and fresh lemon zest. It has a rose water and lemon glaze over a brown butter, cardamom, and pistachio filling. 

Dough – 40g or ⅓ cup bread flour – 240g or 1 cup g water – 7g or 1 packet instant yeast – 60g or ¼ cup water – 3 tablespoons milk powder – 60g ¼ cup oil canola or any flavorless oil – Zest of 2-3 lemon – 100g or ½ cup brown sugar – 500g or 4 cups bread flour – 2 large egg – ½ tsp fine sea salt – 1 tsp vanilla extract Filling – 113g or ½ cup butter to brown – 210g or 1 cup brown sugar – 1 ½ teaspoons ground cardamom – 1 tsp ground cinnamon – 100g or 1 cup shelled pistachios ground Topping – 160g or 1 ¼ cup powdered sugar – 1 tsp rose water – 1 tablespoon freshly squeezed lemon juice – Ground pistachios and rose petal




Make roux by mixing flour and water in a small pot. Thicken on medium heat. Allow to cool slightly. Stir yeast and warm water, add a pinch of sugar, 

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STEP  1 .

And foam for two minutes. Cover yeast with flour. Combine eggs, sugar, oil, lemon zest, powder, salt, and vanilla. Place cooled roux on top.  

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Add the starch to the pot with the eggs and mix them well with a whisk. Place on medium-low heat and start cooking. As the curd cooks, stir it with a wooden spoon or a rubber spatula. 

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Knead the dough for 5 minutes on medium speed until the ball is shapeless and sticky. Place in plastic-wrapped oiled bowl. Leave at room temperature for 2 hours to double.  

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Cook butter in a saucepan until brown bits form at the bottom. Pour into heatproof bowl. Stir in sugar, cardamom, and cinnamon. 

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Grease a 13x9" cake pan bottom. Punch down and flour the dough when ready. Roll it to 20x13”. Apply the sugar filling and then evenly sprinkle the ground pistachios. Slice 1-inch rounds with unwaxed dental floss from a log. 

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Prepare pan and place rolls 1.5 inches apart. After rising under a tea towel for 1 hour, the dough should leave a small indentation and spring back slowly. Preheat oven to 350 F. 

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 Bake 40 minutes until dark golden. Whisk the ingredients and pour the glaze over the rolls. Mix in more ground pistachios, dried rose petals, and lemon zest.

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See Also

Croissant Cinnamon Rolls Recipe