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Servings:

Pistachio Sweet Rolls with Saffron Orange Blossom Glaze

The flavors in this thing are more than you could ever expect in a traditional cinnamon roll. Get ready for your mind to blow and your mouth to wonder why you’ve never allowed saffron into your daily baking.

Total Time

2hr 20min

5.0

1 Rating

Author: Olive and Artisan

Servings:

Ingredients

Sweet Rolls Dough

•

2 tsp

Active Dry Yeast

•

1 cup

Whole Milk

•

4 Tbsp

Granulated Sugar

•

2 1/2 cups

All-Purpose Flour

•

1/3 cup

Butter , melted

•

1 tsp

Salt

Filling

•

1/2 cup

Granulated Sugar

•

1/2 cup

Pistachios

•

1 tsp

Simply Organic Cinnamon, Ground

•

1/2 tsp

Ground Cardamom

•

4 Tbsp

Butter , melted

Glaze

•

1/2 cup

Whole Milk

•

2 tsp

Orange Blossom Water

•

2 tsp

Saffron Threads

•

3 cups

Powdered Confectioners Sugar

Cooking Instructions

For the dough, warm the Whole Milk (1 cup) and Granulated Sugar (4 Tbsp) until just above room temperature. Sprinkle in the yeast and let sit until foamy, about 10 minutes.

Add the yeast mixture and Butter (1/3 cup) into a standing mixer with the kneading attachment. Add the All-Purpose Flour (2 1/2 cups) , Salt (1 tsp) , and Active Dry Yeast (2 tsp) all at once and turn the mixer on medium until it comes together and forms a ball.

Place in a oiled bowl and cover with a dry cloth. Let rise for an hour.

In a food processor, pulse the Granulated Sugar (1/2 cup) , Pistachios (1/2 cup) , Simply Organic Cinnamon, Ground (1 tsp) , and Ground Cardamom (1/2 tsp) together until the pistachios are rice-sized.

Roll out the dough on a floured surface into a long rectangle (about 18x10-inch). Pour the Butter (4 Tbsp) all over the dough from edge to edge.

Sprinkle on the pistachio mixture edge to edge and roll the dough from the long edge to the long edge, pinching the dough together at the end.

Cut the rolls about an inch thick and place onto a buttered 9x12-inch dish about an inch apart. Cover and let rise again for 15 minutes.

Preheat the oven to 350 degrees F (180 degrees C).

Bake the rolls for 20 minutes.

10.

Heat the Whole Milk (1/2 cup) over the stove top with the Orange Blossom Water (2 tsp) and Saffron Threads (2 tsp) until it's starting to steam.

11.

Take off the heat and let rest for 5 minutes. Take out the saffron strands and add in the Powdered Confectioners Sugar (3 cups) and whisk until smooth.

12.

Drizzle on the icing onto the rolls and serve warm.

Nutrition Per Serving

CALORIES

389

FAT

13.0 g

PROTEIN

4.9 g

CARBS

64.1 g