Soft, buttery, and beautifully nutty — these Vegan Pistachio Rolls are pure comfort wrapped in dough. Each swirl is filled with creamy pistachio spread, sweet cinnamon sugar, and crushed pistachios, then topped with a luscious pistachio glaze. They’re fluffy, golden, and completely dairy- and egg-free — perfect for pistachio lovers and cozy weekend mornings.
Sweet Rolls with a Nutty Twist
If you’ve ever wished your favorite cinnamon rolls had a pistachio makeover, this is it. These Vegan Pistachio Rolls are inspired by the viral “heavy cream cinnamon roll hack” — but with a plant-based twist that makes them gooey, soft, and melt-in-your-mouth delicious.
Instead of heavy cream, a dreamy mix of oat cream and pistachio butter is poured over the rolls before baking. The result? Soft, buttery layers soaked in a lightly nutty cream that caramelizes as it bakes — without making them soggy.
These rolls are based on my tried-and-true vegan cinnamon roll dough, which I’ve reworked to highlight the subtle sweetness and warmth of pistachios. The dough is rich but light, the filling aromatic, and the glaze silky with that signature pistachio flavor that makes every bite feel special.
And the best part? You can prepare everything the night before. Just shape the rolls, let them rise, then refrigerate overnight. In the morning, pop them in the oven and enjoy freshly baked perfection with your coffee.
They’re perfect for Christmas morning, Mother’s Day brunch, or simply when you want to bake something extraordinary for yourself.
How to Make the Fluffiest Vegan Pistachio Rolls
Making these Vegan Pistachio Rolls is surprisingly simple — just follow the process step-by-step and let time (and yeast!) work its magic.
Start with a soft dough made using vegan buttermilk, which gives it a light tang and tender crumb. The secret is not to add too much flour — the dough should be a little sticky but smooth and elastic after kneading.
Once the dough has doubled in size, it’s rolled out and spread generously with creamy pistachio spread, sprinkled with a mixture of ground pistachios, sugar, and cinnamon. When you roll and cut the dough, each slice reveals a beautiful spiral of pistachio goodness.
Before baking, pour over that luscious pistachio cream mixture — the vegan version of the “heavy cream trick” — which creates gooey pockets of richness as the rolls bake.
Finally, drizzle them with a velvety pistachio glaze that ties everything together. The result? Buttery-soft rolls that are light, fluffy, and full of pistachio flavor in every bite.
These Vegan Pistachio Rolls are proof that indulgence doesn’t need dairy — just a little time, love, and plenty of pistachios.
Soft, gooey vegan pistachio rolls filled with nutty pistachio cream and topped with a sweet glaze — fluffy, aromatic, and irresistible.
- Prep Time: 30 mins
- Cook Time: 35 mins
- Total Time: 3 hrs 55 mins
- Yield: 9 rolls
- Method: Baking
- Cuisine: Vegan, European
- Diet: Vegan
- Prep the buttermilk: Combine plant milk with 1 tbsp apple cider vinegar. Let sit for 10 minutes.
- Make the dough: Mix melted butter and vanilla into the buttermilk. In a stand mixer bowl, whisk flour, sugar, yeast, and salt. Pour in the wet mixture.
- Knead: Using a dough hook, knead for 5–7 minutes on medium speed until soft and elastic. Add 1–2 tbsp of flour only if too sticky.
- First rise: Transfer dough to a greased bowl, cover, and let rise in a warm place for 1–2 hours, until doubled.
- Make the filling: Pulse pistachios, sugar, and cinnamon in a food processor until finely ground.
- Roll out: On a lightly floured surface, roll the dough into an 11×16-inch rectangle.
- Fill: Spread the pistachio cream evenly to the edges, then sprinkle over the pistachio-sugar mix.
- Shape: Roll the dough into a log and cut into 9 even rolls using unflavored dental floss or a sharp knife.
- Second rise: Arrange in a parchment-lined 8×8-inch or 10.5×7.5-inch baking dish. Cover and let rise again for 1–2 hours, until puffy. (For overnight rolls, refrigerate at this stage and let them come to room temp before baking.)
- Optional gooey cream: Whisk oat cream and pistachio butter together, then pour over rolls just before baking.
- Bake: Preheat oven to 180°C (356°F). Bake for 30–35 minutes until golden. Cool for 15 minutes.
12. Glaze: Whisk powdered sugar, pistachio butter, vanilla, and milk until smooth. Drizzle over warm rolls.
Notes
- Vegan Buttermilk: Combine 1 cup soy milk with 1 tbsp apple cider vinegar or lemon juice. Let sit 10 mins.
- Instant Yeast: If using active dry yeast, dissolve in warm buttermilk with 1 tsp sugar and let foam 5–10 mins.
- Sugar: Double the amount if using pistachio butter instead of pistachio cream.
- Pistachio Spread: Use store-bought or homemade vegan pistachio cream made with white chocolate and real pistachios.