Cranberry, Dark Chocolate and Pistachio Cinnamon Rolls are an elegant and sophisticated combination of flavors. Surprise your family and have something different for breakfast. These also look perfect for Christmas morning!
For the dough:
- 4 large egg yolks
- 1 large whole egg
- 1/4 cup granulated sugar
- 6 tablespoons butter, melted, plus additional to grease pan
- 3/4 cup buttermilk, lukewarm
- 3 3/4 cups all-purpose flour, plus more for dusting counter
- 1 packet instant dry yeast
- 1 1/4 teaspoons coarse or kosher salt, or more to taste
- 1 teaspoon oil for bowl
For the filling:
- 4 tablespoons butter
- 1 cup packed light brown sugar
- 1 1/3 cups fresh cranberries
- 6 oz. dark chocolate, chopped
- 1 1/4 tsp cinnamon
- For the Icing:
- 3 1/2 tablespoons milk
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1/4 cup pistachios, chopped
- In the bottom of the bowl of a stand mixer fitted with the whisk attachment, whisk together the yolks, whole egg, sugar, butter, buttermilk. Add 2 cups of the flour along with the yeast and salt; stir until evenly moistened.
- Switch to the dough hook and add the remaining 1 3/4 cups flour and let the dough hook knead the mixture on low speed for 5 to 7 minutes. The dough should be soft and moist, but not overly sticky. Scrape the dough into a large, lightly oiled bowl and cover it with plastic wrap. Let dough rise at room temperature until doubled, which will take between 2 and 2 1/2 hours. If your kitchen is cold, place the bowl in a warm place like the oven (unheated) or the microwave.
- Melt the butter and set it aside to cool slightly. In a food processor, pulse the whole cranberries until coarsely chopped, but not pureed, scraping the sides of the processor as needed.
- Butter a 9×13-inch baking dish – preferably glass or ceramic.
- Turn the risen dough out onto a floured work surface and roll it into a rectangle that is approximately 18 inches wide and 12 or so inches long. Brush the dough with the melted butter. Sprinkle it with the brown sugar, then cover evenly with the ground cranberries and chopped dark chocolate. Finish by sprinkling the cinnamon evenly over the dough.
- Carefully roll the dough into a tight, 18-inch long spiral. Using a sharp knife, very gently saw the log into 1 1/2-inch sections; you should get 12. Arrange the buns evenly spread out in your baking dish. Cover with plastic wrap and refrigerate overnight, or up to 16 hours.
- The next morning, remove the rolls from the refrigerator 30 minutes prior to baking and preheat the oven to 350F. Bake the rolls until they’re puffed and golden, about 30 minutes. Remove from the oven and place the pan on a cooling rack to cool slightly.
- Make the icing by whisking together the milk, powdered sugar and vanilla extract. Drizzle over the rolls while they are still warm, sprinkle with chopped pistachios. The rolls are best served immediately, while still warm. Leftovers can also be eaten room temperature or reheated in the microwave or a toaster oven. Store pistachio cinnamon rolls in an airtight container for 1 to 2 days — after that, the buns will become stale.