Holiday Cinnamon Buns with Pistachio, Orange & Dark Chocolate

I have officially given into the idea that it’s the holiday season. My Christmas tree and lights are up and I’ve discovered these delicious cinnamon buns that will guide me through winter! 

These pillowy delights are proof that if my two favourite bakers, Joy the Baker and The Pioneer Woman (Ree Drummond) had a food baby, it would end in deliciousness overload. I love those two ladies, and when I came across this recipe a couple years ago on Joy’s blog, I knew I had to make them. I am so glad I did. During her visit to Ree’s ranch, Joy made The Pioneer Woman’s infamous cinnamon roll recipe and spiced it up with some of her own filling ingredients. Bring on the crunchy pistachios, fresh orange and sinful dark chocolate. You can use any type of filling that your heart desires, really. Dried cranberries and white chocolate chips come to mind. You can even do blueberries and almonds. The possibilities are endless. 

In a large sauce pan (I prefer a dutch oven), add your whole milk. 

Add your oil. 

Then add your sugar. 

Stir well. 

On medium heat, warm milk until steaming but not boiling. 

Remove from stovetop.

Leave on counter until milk cools to room temperature. 

I used 105 degrees fahrenheit as a good gauge. 

Add in your yeast and let it sit in the milk mixture for about a minute.

You don’t want the milk to be too hot or else it kills the yeast and your dough won’t rise. 

Add 4 cups of flour to the yeast mixture.

Stir until just combined. 

Cover with lid or plastic wrap and place bowl in a warm spot for 1 hour.

After 30 minutes, check to see if your dough has risen a bit. 

If it hasn’t, you might want to start over. 

After 1 hour, your dough should look airy and double in size.

Add the remaining 1/2 cup of flour, baking soda, baking powder, and salt and mix well to combine. 

Should look like so. 

Take half your dough and place on a well floured surface. 

Roll out dough in a 12″ x 8″ rectangle.

Or something that resembles a rectangle. 

I didn’t inherit Claudia’s dough rolling abilities. I am a terrible Ukrainian daughter. 

Brush half of the melted butter onto the dough until it is completely covered. 

Mix your cinnamon and sugar together in a small bowl.

Sprinkle half of your sugar and cinnamon mixture onto the dough to cover completely. 

Sprinkle half of your pistachios, dark chocolate and orange zest over the dough. 

How amazing does this look?!

Starting with the edge furthest away from you, roll the dough towards you, pulling slightly to ensure it’s rolled up tight. 

Should look like so. 

Cut dough into 8 equal pieces. 

Place dough rolls into a well greased 9″ round or 8″ x 8″ square pan. 

Allow to rest for 10 minutes.

You should notice they puff up a little in size. 

Repeat the same filling steps for the second half of dough.

Bake in a 375 degree fahrenheit oven for 20 minutes, or until the buns are golden grown and bubbly. 

Remove and allow to rest in the pan on a wire rack for 15 minutes.

While the cinnamon buns are resting, make your icing. 

Combine your powdered sugar, vanilla and fresh orange juice in a medium bowl. 

Whisk until smooth. 

Brush icing over the warm cinnamon buns to coat as much as you like. 

Serve immediately. 

These cinnamon buns are the perfect balance of sweet, rich and savoury. 

The pistachios add such a nice crunchy texture while the dark chocolate oozes with the warm icing. 

The orange icing isn’t overly strong and tastes divine!

Enjoy! 

Holiday Cinnamon Buns with Pistachio, Orange & Dark Chocolate

2015-11-30 19:36:27

Yields 16

A delicious holiday breakfast treat!

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Prep Time

1 hr

Cook Time

20 min

Total Time

1 hr 20 min

Prep Time

1 hr

Cook Time

20 min

Total Time

1 hr 20 min

For the cinnamon buns

1. 2 cups whole milk
2. 1/2 cup canola oil
3. 1/2 cup white sugar
4. 2-1/4 tsp active dry yeast
5. 4-1/2 cups of flour, divided
6. 1/2 tsp baking powder
7. 1/2 tsp baking soda
8. scant 2 tsp salt

For the filling

1. 1/2 cup unsalted butter, melted
2. 1/2 cup white sugar
3. ground cinnamon, to taste
4. zest of 1 orange
5. 1/2 cup salted pistachios, shelled and coarsely chopped
6. 4 oz. dark chocolate, finely chopped

For the glaze

1. 1-1/2 cups powdered sugar
2. 3 tbsp fresh orange juice
3. 1/2 tsp vanilla

Instructions

1. In a large sauce pan (I prefer a dutch oven), add your whole milk, oil and sugar. Mix well to combine.
2. On medium heat, warm milk until steaming but not boiling.
3. Remove from stovetop and allow to cool to room temperature. I used 105 degrees fahrenheit as a good gauge.
4. Add in your yeast and let it sit in the milk mixture for about a minute. You don’t want the milk to be too hot or else it kills the yeast and your dough won’t rise.
5. Add 4 cups of flour to the yeast mixture. Stir until just combined.
6. Cover with lid or plastic wrap and place bowl in a warm spot for 1 hour. After 30 minutes, check to see if your dough has risen a bit. If it hasn’t, you might want to start over.
7. After 1 hour, your dough should look airy and double in size.
8. Add the remaining 1/2 cup of flour, baking soda, baking powder, and salt and mix well to combine.
9. Take half your dough and place on a well floured surface.
10. Roll out dough in a 12″ x 8″ rectangle.
11. Brush half of the melted butter onto the dough until it is completely covered.
12. Mix your cinnamon and sugar together in a small bowl.
13. Sprinkle half of your sugar and cinnamon mixture onto the dough to cover completely.
14. Sprinkle half of your pistachios, dark chocolate and orange zest over the dough.
15. Starting with the edge furthest away from you, roll the dough towards you, pulling slightly to ensure it’s rolled up tight.
16. Cut dough into 8 equal pieces.
17. Repeat the same steps as above for the second half of dough.
18. Place dough rolls into a well greased 9″ round or 8″ x 8″ square pan.
19. Allow to rest for 10 minutes. You should notice they puff up a little in size.
20. Bake in a 375 degree fahrenheit oven for 20 minutes, or until the buns are golden grown and bubbly.
21. Remove and allow to rest in the pan on a wire rack for 15 minutes.
22. While the cinnamon buns are resting, make your icing. Combine your powdered sugar, vanilla and fresh orange juice in a medium bowl. Whisk until smooth.
23. Brush icing over the warm cinnamon buns to coat as much as you like.
24. Serve immediately and enjoy!

Notes

1. You can add any filling items you like to this cinnamon bun recipe. Dried cranberries would make it even more festive!

By Claudia's Cookbook

Adapted from Joy the Baker

Adapted from Joy the Baker

Claudia's Cookbook http://www.claudiascookbook.com/