Pistachio Honey Cinnamon Rolls

First, prepare the yeast dough. Warm the milk in the microwave or on the stovetop until it reaches 125°F. Pour the warm milk into a large mixing bowl and sprinkle the yeast over the top. Allow the yeast to sit for 5 minutes, then whisk in the eggs, melted butter, vanilla, sugar, and salt.  

Gradually add in the flour, whisking well after each addition. Once the batter thickens, switch to a spatula, then use your hands once the dough comes together.  

Flour your work surface generously, turn out the dough, then knead and continue to add flour as needed to form a smooth and elastic dough that’s soft and no longer sticky.  

Transfer the dough back into the mixing bowl, cover with a towel, and set into a warm corner of the kitchen to proof until doubled in size, about 1 to 1 ½ hours. If using instant or fast-acting yeast, you can skip this step.  

While the dough is proofing, prepare the filling. Place the pistachios into a food processor and pulse until the nuts are finely ground. If you don’t have a food processor, simply use a knife and very finely dice the pistachios.  

Add the sugar, softened butter, cinnamon, and cardamom to the pistachios and pulse again until a thick paste forms. Set this paste aside until ready to use.  

Once the dough has proofed, gently punch it down, and transfer to a lightly floured work surface. Roll the dough out into a large rectangle, about 20x25-inches in size.  

Use a spatula to spread the pistachio filling evenly to all sides except for the top, leaving about an inch at the top clear. Use a knife to cut the large rectangle into 12 even-sized strips. Drizzle ¼ cup honey over the pistachio filling after cutting the dough.

Gently roll up each strip, then pinch the end of the dough to prevent the roll from unraveling during baking. 

Line two large baking sheets with Reynolds Kitchens^® Parchment Paper with Stay Flat Dispensing. Place the shaped rolls onto the parchment paper, using the SmartGrid lines to space the rolls out evenly, at least 2 inches apart for the best results. 

For the egg wash, beat the egg yolks and water together until smooth, then use a pastry brush to apply the egg wash gently over each roll, covering the top and sides. If desired, sprinkle diced pistachios over the top.  

Allow the rolls to proof until doubled in size, about 45 minutes. Meanwhile, preheat the oven to 350°F. I keep my pans next to the oven where it’s warm to speed up the proofing process.  

Bake the rolls one sheet pan at a time, for 22 to 24 minutes, until the rolls are a rich, golden-brown color on the outside. 

While the rolls are baking, prepare the simple honey glaze. Combine the water, honey, and lemon juice in a small saucepan. Cook the mixture over medium heat, bringing it to a simmer. Whisk occasionally and simmer for 5 minutes.  

As soon as the rolls come out of the oven, use a pastry brush to apply the honey syrup very generously over each roll, going over the rolls several times to ensure the syrup really soaks into the bread.  

Allow the rolls to slightly cool, then enjoy. Store leftover rolls in an airtight container at room temperature. For freezing leftovers, wrap the rolls in several layers of plastic wrap first, then place into a plastic freezer storage bag.