with Orange Glaze & Pistachio
Classic cinnamon roll ingredients combine with a crunchy topping for a sweet and textured bite.
1 pkg. Puff Pastry
3 Tbsp. butter, softened
3/4 cup light brown sugar
1 Tbsp. cinnamon
1 tsp. cardamom
1 large orange, zested and juiced
1/2 cup pistachio nuts, finely chopped
2 cups sifted confectioners’ sugar
Preheat oven to 425°F.
Unroll refrigerated Puff Pastry and spread butter over it.
Combine brown sugar, cinnamon, cardamom and 2 tsp. of orange zest. Sprinkle sugar mixture over dough, then layer on the pistachios.
Roll the long end of the dough to create a log. Trim the ends and cut into 10 equal pieces.
Place the rolled dough pieces into a round non-stick cake pan with the ends touching the edge of the cake pan. Bake for 20 minutes.
Whisk 1/4 cup orange juice and 1 tsp. orange zest into confectioners’ sugar to make the glaze. Spread the glaze over the warm rolls and sprinkle a few remaining chopped nut pieces over the glaze. Serve warm.