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Rose and Pistachio Cardamom Rolls

Elegant, floral, and nutty sweet rolls infused with ground cardamom, filled with a rose-water sugar paste, and topped with creamy frosting and crushed pistachios.
Print Recipe
Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings: 12 rolls
Course: Breakfast, Dessert
Cuisine: Fusion, Middle Eastern
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cardamom Dough
  • 4 cups all-purpose flour
  • 1 pkg active dry yeast 0.25 oz
  • 1 cup whole milk warm
  • 0.33 cup granulated sugar
  • 0.5 cup unsalted butter melted
  • 1 tsp ground cardamom
  • 1 egg large
Rose & Pistachio Filling
  • 0.5 cup unsalted butter softened
  • 0.66 cup brown sugar
  • 1 tbsp rose water culinary grade
  • 0.5 cup pistachios finely crushed
Floral Glaze & Topping
  • 4 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp rose water
  • 2 tbsp dried edible rose petals for garnish
  • 2 tbsp pistachios chopped for garnish

Equipment

  • Stand mixer with dough hook
  • Rolling pin
  • 9x13 inch baking pan
  • Small bowl for glaze

Method
 

  1. Dissolve yeast and 1 tbsp of sugar in warm milk. Let sit for 10 minutes until foamy.
  2. In a stand mixer, combine yeast mixture with melted butter, egg, remaining sugar, cardamom, and flour. Knead for 5-7 minutes until smooth.
  3. Cover dough and let rise in a warm place for 1.5 hours until doubled in size.
  4. Roll out dough on a floured surface into a large rectangle. Spread softened butter over the surface.
  5. Mix brown sugar, rose water, and crushed pistachios. Sprinkle evenly over the buttered dough.
  6. Roll the dough tightly into a log and slice into 12 even rolls. Place in a greased baking pan.
  7. Let rolls rise for another 30 minutes. Preheat oven to 350°F (175°C).
  8. Bake for 22-25 minutes until lightly golden. While baking, whisk cream cheese, powdered sugar, and rose water for the glaze.
  9. Spread glaze over warm rolls. Garnish with dried rose petals and extra pistachios.

Notes

Be careful with rose water; it is very potent. Always use culinary-grade rose petals to ensure they are safe for consumption.