
If you love the delightful combination of nutty pistachios and rich chocolate wrapped up in soft, fluffy rolls, you are going to fall head over heels for this Pistachio Chocolate Rolls Recipe. It’s a beautifully balanced treat that pairs the delicate sweetness of freshly baked dough with the vibrant flavor of pistachios and bursts of chocolate in every bite. Whether you’re looking for the perfect weekend baking project or a show-stopping snack to impress friends and family, these rolls bring warmth, flavor, and a lovely homemade touch to your table.
Ingredients You’ll Need

Each ingredient in this recipe plays a crucial role in creating the fantastic texture, taste, and aroma that make these rolls so memorable. From the creamy butter to the punch of pistachios and luscious chocolate, simple yet thoughtfully chosen ingredients come together harmoniously.
- 225 g whole milk: Lukewarm milk activates the yeast gently, giving the dough a light, fluffy rise.
- 30 g fresh yeast (or dry active or instant yeast): Fresh yeast lends an authentic, rich fermentation for that perfect dough fluffiness.
- 50 g granulated sugar: Adds subtle sweetness that helps with yeast activation and flavor.
- 550 g all-purpose flour: This forms the structure and chewiness of the rolls without overpowering them.
- 2 eggs: Eggs add richness, moisture, and a lovely golden hue to the dough.
- 1 tsp salt: Balances sweetness and enhances all the other flavors beautifully.
- 100 g butter (room temperature): Incorporated gradually for tenderness and a melt-in-your-mouth crumb.
- 100 g granulated sugar: For the pistachio filling, providing sweetness and structure.
- 100 g raw unsalted pistachios (no shell): The star nut, turned into a creamy paste that’s nutty and slightly crunchy.
- 100 g mini chocolate chips (½ cup minis): Small chocolate morsels that melt gently, adding sweet richness.
- 2 tbsp agave (or honey): A natural sweet glaze for a shiny finish and a touch of sticky sweetness.
- 2 tbsp boiled water: To thin out the glaze for easy brushing after baking.
How to Make Pistachio Chocolate Rolls Recipe
Step 1: Preparing and Activating the Yeast
Warm the whole milk until it reaches a comfortable 37ºC, just like a warm bath. Crumble your fresh yeast into a mixing bowl, then pour the milk over it. Stir gently until the yeast dissolves completely. If you’re using dry yeast, simply let it bloom according to the package instructions within the warm milk.
Step 2: Mixing the Dough
To the yeast-milk mixture, add the granulated sugar, all-purpose flour, eggs, and salt. Using a dough hook, start mixing on a low to medium speed until everything comes together and there’s no dry flour left. Keep up the mixing for around 4 minutes to start developing that essential gluten network.
Step 3: Incorporating Butter for Tenderness
Continue mixing on medium speed and add the butter in two batches. The dough will look messy at first after adding the butter, but trust the process — once it all combines, the dough will transform. After the second butter addition, scrape down the bowl’s sides and mix for a further 8–10 minutes until the dough is smooth and elastic, releasing cleanly from the bowl.
Step 4: First Rise
Transfer your dough into a large, lightly oiled bowl. Cover it with plastic wrap and a towel, then place it in a warm spot for about an hour, allowing it to double in size. This rise gives your dough all that lovely airiness later.
Step 5: Making the Pistachio Filling
While the dough is working its magic, blend the raw pistachios until they resemble a fine flour. Combine this with the butter and sugar in a bowl and mix until you get a smooth, luscious nut paste that will be the flavor bomb within your rolls.
Step 6: Preparing the Glaze
Bring some water to a boil, then stir the agave or honey into the boiled water until fully dissolved. This glaze will add a gorgeous shine and a touch of sweetness once the rolls come out of the oven.
Step 7: Rolling Out and Assembling
After the first rise, punch the dough down gently to release the air. Roll it out on a floured surface into a 35 by 60 cm (14 by 24 inches) rectangle. Spread two-thirds of your pistachio filling evenly over the dough. Next, sprinkle the mini chocolate chips evenly on top and press them gently into the filling so they stay put.
Step 8: Folding and Shaping the Dough
Fold the shorter ends of the dough into thirds like you’re folding a letter, layering the plain dough sections over the filling like a cozy wrap. Carefully roll the dough out again to around 22 cm by 35 cm (9 by 14 inches). Then use a pizza cutter or pastry wheel to trim edges neatly and slice the dough into nine 2 cm (1 inch) wide strips.
Step 9: Rolling the Individual Rolls
Start at one end and roll each strip tightly into a bun, tucking in the tail underneath. Place the rolls on parchment-lined baking sheets and cover them for a second rise of about 45 minutes on your kitchen counter, letting them puff up beautifully.
Step 10: Baking and Glazing
Preheat your oven to 190ºC (375ºF). Bake the rolls on the second lowest rack for 15 minutes, until they turn gorgeously golden. Right out of the oven, brush the agave glaze over each roll for a glossy, sweet finish that’s irresistible.
How to Serve Pistachio Chocolate Rolls Recipe

Garnishes
A light dusting of powdered sugar or a scattering of chopped pistachios on top after glazing adds both texture and a pretty contrast. You can also drizzle some melted chocolate or a simple vanilla glaze if you want an extra indulgent touch.
Side Dishes
These rolls shine on their own but also pair wonderfully with a steaming cup of coffee, tea, or even a glass of cold milk. For brunch, try serving them alongside fresh fruit or creamy yogurt with honey to balance the richness.
Creative Ways to Present
Arrange the rolls in a circular pattern on a decorative serving plate or place them in a basket layered with a colorful tea towel for a cozy vibe. For special occasions, pop each roll into individual ramekins before baking to create charming individual portions.
Make Ahead and Storage
Storing Leftovers
Leftover Pistachio Chocolate Rolls Recipe stays fresh and tasty for up to two days when stored in an airtight container at room temperature. To maintain softness, wrap them well in foil or plastic wrap.
Freezing
You can freeze the rolls either after baking or before the second rise. To freeze baked rolls, cool completely, then wrap tightly in foil or freezer bags for up to one month. Thaw at room temperature or overnight in the fridge.
Reheating
Warm the rolls gently in a preheated oven at 160ºC (320ºF) for 8–10 minutes or microwave for short bursts. This gives them that freshly baked softness and revives the chocolate’s gooey delight.
FAQs
Can I use dry yeast instead of fresh yeast for this Pistachio Chocolate Rolls Recipe?
Absolutely! Dry active or instant yeast works perfectly. Just follow the package instructions to bloom it in warm milk before mixing into the dough.
Can I substitute pistachios with other nuts?
While pistachios give this recipe its signature flavor, you can experiment with almonds or walnuts. Just keep in mind the taste and texture will change slightly.
Is there an alternative to agave or honey for glazing?
Yes, you could use maple syrup or a simple sugar syrup made by dissolving sugar in water. These options also give a lovely shine and sweetness to the rolls.
How long does the dough need to rise?
The first rise typically takes about 1 hour at room temperature until doubled. For more flavor, you can do an overnight rise in the fridge and bring back to room temp before shaping.
Can I make the pistachio filling ahead of time?
Definitely! The pistachio paste keeps well covered in the fridge for up to 3 days, making it easy to prepare in advance and save time on baking day.
Final Thoughts
Making these Pistachio Chocolate Rolls Recipe is such a joy, and sharing them with loved ones makes it even better. With their perfect balance of nutty pistachio flavor, melty chocolate, and tender, buttery dough, these rolls are sure to become a fast favorite in your baking repertoire. So grab your ingredients, roll up your sleeves, and delight yourself with this wonderful treat—you’ll be so glad you did!
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Pistachio Chocolate Rolls Recipe
- Total Time: 1 hour 45 minutes
- Yield: 9 rolls
Description
Delightful Pistachio Chocolate Rolls featuring a tender, buttery dough filled with a rich pistachio paste and mini chocolate chips, glazed with a honey syrup for a sweet, shiny finish. Perfect for breakfast or an indulgent snack.
Ingredients
Dough Ingredients
- 225 g whole milk
- 30 g fresh yeast (or dry active or instant yeast)
- 50 g granulated sugar
- 550 g all-purpose flour
- 2 eggs
- 1 tsp salt
- 100 g butter, room temperature
Filling Ingredients
- 100 g raw unsalted pistachios (no shell)
- 100 g granulated sugar
- 100 g butter, room temperature
- 100 g mini chocolate chips (about ½ cup)
Glaze Ingredients
- 2 tbsp agave syrup (or honey)
- 2 tbsp boiled water
Instructions
- Prepare the Dough: Warm the milk until lukewarm (37ºC). Crumble fresh yeast into a stand mixer bowl, pour the warm milk over, and stir until dissolved. If using dry yeast, let it bloom according to package instructions.
- Mix the Dough: Add sugar, flour, eggs, and salt to the yeast mixture. Using the dough hook, mix on low-medium speed until no dry flour remains, then continue mixing on medium speed for 4 minutes.
- Add Butter in Two Parts: Continue mixing at medium speed, adding the butter in two portions. Mix each portion until incorporated. The dough will look messy between additions but will come together smoothly after final mixing. Scrape sides of bowl and mix for 8-10 minutes until dough is smooth and elastic.
- First Rise: Transfer dough to a lightly oiled large bowl, cover with plastic wrap and a tea towel, and let rise in a warm place for 1 hour or until doubled in size.
- Make Pistachio Filling: Blend pistachios until flour-like consistency. Combine ground pistachios with butter and sugar until it forms a smooth paste. Set aside.
- Prepare Glaze: Boil water and stir with agave or honey until well mixed. Set aside.
- Roll Out Dough: After the first rise, punch the dough down and roll out on a lightly floured surface to a rectangle approximately 35 x 60 cm (14 x 24 inches).
- Spread Filling and Chocolate: Evenly spread pistachio paste over two-thirds of the dough. Sprinkle mini chocolate chips over the paste and gently press in.
- Fold Dough: Fold the shorter ends into thirds like a letter, starting with the end without filling, creating three layers.
- Roll and Trim: Roll gently to a rectangle about 22 x 35 cm (9 x 14 inches). Trim edges with a pizza cutter for uniformity and cut into 9 strips about 2 cm (1 inch) wide.
- Form Rolls: Starting at one end, roll each strip tightly into a bun, tucking the tail underneath. Place on two parchment-lined baking sheets.
- Second Rise: Cover rolls loosely with plastic wrap and a tea towel; let rise at room temperature for 45 minutes.
- Preheat Oven: Preheat oven to 190ºC (375ºF), conventional setting.
- Bake Rolls: Bake each tray on the second lowest rack for 15 minutes until golden brown.
- Glaze and Serve: Immediately brush warm rolls with prepared honey glaze. Serve warm and enjoy.
Notes
- For best flavor, fresh yeast is preferred, but dry active or instant yeast can be used following package instructions.
- Overnight cold fermentation of the dough in the refrigerator can improve flavor and texture. Let dough rise slowly overnight, then bring to room temperature before shaping.
- Ensure the butter is softened to room temperature for easier incorporation.
- Use a sharp pastry cutter for clean edges when trimming the dough strips.
- Store leftovers in an airtight container; rolls reheat well with a brief warm-up in the oven.
- Prep Time: 20 minutes
- Cook Time: 15 minutes per tray (2 trays, bake separately)
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: European, Bakery