Pistachio Cinnamon Rolls

For the pistachio cinnamon rolls, in a bowl mix butter, cream cheese and sugar. Stir in flour, baking powder and salt. Mix slowly that a soft dough is formed.

Form a ball from the dough, wrap it in the foil and put it in the refrigerator for about 30 minutes.

In the meantime, chop the pistachio kernels. Stir in a bowl together with brown sugar and cinnamon. Beat the egg whites with 1 tablespoon of water.

Preheat the oven to 175 °C.

Flour the work surface. Make three equal parts of the dough, roll out thinly and make a nice circle. Brush with egg white mixture and dust with 1/3 of pistachio filling. Cut the circle into 16 equal triangles.

Roll up each triangle, from wide side to tip. Place on baking paper, brush with egg white again and sprinkle with sugar. Bake for about 15-20 minutes until golden brown.

Repeat the same twice more with the remaining dough.

Serve the pistachio-cinnamon rolls.

Preparation Tip:

Use the ingredients for pistachio cinnamon rolls to make 48 small pistachio cinnamon rolls.

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