breakfast/ Eggless/ Tea time bites/ Vegetarian

Nutty Cinnamon Rolls

Wake up to the smell of fresh, warm, buttery homemade cinnamon rolls with nutty goodness!

Best homemade Cinnamon Rolls Recipe found!

These gooey, buttery cinnamon rolls are stuffed with sugary nutty filling and glazed with a delicious sugar icing. They are easy to make and can be prepared the day before and left to rise overnight. Perfect family breakfast!

For this recipe, usually I make two 9” inch tart pan. They work out perfect for me. I bake one pan the first morning and the other pan, I wrap it in plastic wrap and chill it till the next morning. When ready to enjoy some, I take it out of the refrigerator and wait for the dough to double in size (about an hour) and bake fresh.

You have two advantages to this… first your family wakes up to the warm comforting smell of cinnamon rolls two days in a row and second, nothing beats freshly baked fluffy rolls straight from the oven!

Same goes for the sugar icing. Use half the icing the first day and cover and chill the other half. When needed, warm the icing by keeping it on hot water and stir continuously for a smooth texture. If you find it a little thick add half tablespoon of hot water and keep stirring till you get a pouring consistency.

I have adapted this recipe from The Pioneer Woman.  The best recipe I found on my search. No kneading required.  Tweaked it a bit to make small portions to feed my family of four for a couple of days! The only drawback with this recipe…I had to wait overnight to finally have some!

Sometimes I even try these savory cinnamon rolls which are perfect for Sunday brunch.

In a nutshell

TasteButtery nutty goodness.
TextureExtra soft and fluffy cinnamon rolls topped with irresistibly creamy and delicious sugar icing.
LevelNo pain no gain!
OccasionGreat for breakfast and brunch.

Tips to make delicious gooey, buttery cinnamon rolls…

  • I have made these rolls with pistachios but you can use any variety of nuts. You can also try different variations and combinations each time you make these delicious rolls. Only one rule to follow…Be generous with the filling to enjoy a crunchier, tastier and the perfect cinnamon roll!
  • After the first addition of flour the dough will be extremely sticky. But that’s okay. Do not panic…which I did the first time!
  • When doing the filling, leave half-inch of gap on all sides. It keeps the filling from oozing out of the rolls.
  • Use a very sharp knife to cut the rolls. It helps in keeping the swirls intact.
  • Make the sugar icing smooth and a thin consistency. Glaze the cinnamon rolls when they are hot. When you pour the icing on the rolls it melts and gets soaked up by the rolls making it all gooey and delicious.
  • The unbaked rolls can be chilled up to 3 days.

So the secret to the most delicious cinnamon rolls: Don’t skimp on the butter and go crazy with the filling!

Nutty Cinnamon Rolls

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 5.00 out of 5)
Serves: 2 dozen
Prep Time: 40 minutes Cooking Time: 25 minutes

Wake up to the smell of fresh, warm, buttery homemade cinnamon rolls with nutty goodness!


  • For the rolls:
  • 1 cup milk
  • ¼ cup vegetable oil
  • ¼ cup granulated sugar
  • 5 g active dry yeast
  • 325 g all purpose flour, divided
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • For the filling:
  • 40 g butter, melted
  • 75 g powdered sugar
  • 1 ½ tablespoons cinnamon powder
  • 50 g pistachios, coarsely ground
  • For the sugar icing:
  • 2 tablespoons butter, softened
  • 130 g icing sugar
  • 1 teaspoon vanilla essence
  • 2 tablespoons hot water


For the cinnamon rolls:


In a pan, heat milk, oil and granulated sugar until sugar dissolves completely. Turn off heat.


Once the milk becomes lukewarm, add the yeast and let it sit for 5 minutes.


Stir in 270 grams flour into the milk mixture. The dough should be gooey and sticky.


Cover with a clean towel and let it rest for 45 minutes or until the dough doubles in size.


To the dough stir in the remaining flour, salt and baking powder until well combined.


Cover the dough with plastic wrap and chill overnight. Make sure the pan is big enough to accommodate the dough when doubled.


When needed, remove from fridge and let it sit at room temperature until pliable.


To make cinnamon rolls: Dust the surface with flour. Roll out the dough into a rectangle as thin as possible.


Spread the melted butter onto the flattened dough.


Sprinkle first the powdered sugar, second the cinnamon and last the coarsely ground pistachios. Be generous with the filling.


Now starting from your side, roll the dough tightly like a jelly roll away from you.


Using a sharp knife, cut the roll about half inch thick.


Butter the baking tin generously before arranging the rolls.


Arrange the cut rolls loosely onto the tin so they have enough space to double in size. Take two 9" inch tart pans or any other 9" inch round cake pans and arrange about 12 rolls a tray.


At this point if you want to bake only one tray, cover the other tray with plastic wrap and chill till needed. Unbaked rolls can be stored up to 3 days.


To bake the rolls, remove the plastic wrap and cover with clean towel and rest for an hour or until doubled.


Preheat the oven to 170֯ C (350֯ F).


Bake the rolls for 25 minutes or until the edges are slightly brown.

Meanwhile for the icing:


In a small bowl, combine the butter, icing sugar, vanilla essence till smooth.


Add hot water one tablespoon at a time and mix thoroughly until sugar dissolves and the icing is of a pouring consistency.


Pour the icing over the rolls while they are still hot.


• Time shown does not include time for rising. • Unbaked rolls can be chilled for up to 3 days. • The nuts should not be powdery. They should be coarsely ground or finely chopped.

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