Pistachio Halva Cinnamon Rolls

by LEON BOUTEILLER

I’ve had this recipe idea in my mind for some time. I enjoy cinnamon rolls in whatever shape, whether baked individually, as a ring or bunched together in a casserole. Made with a rich dough, not unlike a brioche, with much butter and egg. Sometimes they are glazed with honey or sugar or frosted or dusted with powdered sugar. Often cinnamon rolls have nuts or fruits rolled into them. And with the idea of nuts as an ingredient, I had a package of pistachio halva on hand and it seemed natural to fill the rolls with that.

Halva is a confectionary generally thought to have originated in Persia, modern day Iran, many centuries ago. It is a popular treat throughout the Middle East and South Asia. There are a broad variety of recipes which range from those made with nut butters as a base to rice or semolina flours. Not to be confused with halwa, a group of sweet treats that are more like pudding and found in South Asia. Halva is fudge-like in consistency and made with a nut or seed butter base. Sesame, peanut and sunflower butters are common and often flavored with cocoa, coffee, saffron and rose water. Many also contain nut or dried fruit garnishes. Halva is generally considered a nutritious treat or snack for its abundance of healthy fats, protein, vitamins and minerals. It is often included as sustenance during fasting rituals.

Here in the United States we are most familiar with halva which is made with sesame tahini. The one I’ve chosen today is flavored with pistachio; other popular flavors are chocolate, vanilla or walnut. If you would like, you can easily substitute one of these flavored halvas.

PISTACHIO HALVA CINNAMON ROLL

.Ingredients for the dough:

  • 3 - 3 ½ cups all-purpose flour (not bread flour) plus more for the work surface

  • 1 cup whole wheat flour

  • 1 cup whole milk

  • 8 tablespoons unsalted butter, plus more to butter the baking dish

  • 1 envelope active dry yeast (not instant)

  • ¼ cup natural sugar

  • 1 large egg plus 2 egg yolks

  • 1 ½ teaspoons salt

Ingredients for the filling:

  • 8 ounces pistachio halva

  • 2 tablespoons sesame tahini

  • 3 tablespoons softened unsalted butter

  • 1/4 cup chopped pistachios

  • 2 tablespoons cinnamon

Ingredients for the frosting:

  • 6 tablespoons cream cheese

  • 2 tablespoons unsalted butter

  • 1 ¼ cups sifted confectioners sugar

  • 1 teaspoon pure vanilla extract

  • 1 teaspoon grated orange zest

Method for the dough:

  • Place the milk and butter in a small saucepan or in a microwaveable container and heat just until the butter is melted. Let cool to a temperature of 105F to 110F

  • Stir in the sugar and the yeast and let sit for a few minutes until it begins to foam up

  • Place the yeasted mixture into the bowl of a stand mixer along with the salt, eggs and the whole wheat flour and mix on low with the paddle attachment for 2 minutes

  • Remove the paddle attachment and replace with the dough hook and mix on low speed while incorporating the rest of the flour, reserving a half cup or so

  • Check the dough for consistency and add the rest of the flour a tablespoon at a time until it pulls away from the sides of the bowl. Continue mixing for another 8 to 10 minutes until the dough is smooth and elastic

  • Dump the dough onto a clean work surface and form into a ball. Place the dough in a lightly oiled bowl, cover with plastic wrap and leave in a warm place until doubled in bulk, 1 to 1 1/2 hours

Method for the filling:

  • While the dough is rising, place the ingredients in the bowl of a stand mixer and, with the paddle attachment, mix for a minute or two at medium speed until well incorporated. Set aside

Method for the frosting:

  • Place the cream cheese, butter, vanilla and orange zest in the bowl of a stand mixer and blend until smooth

  • Slowly add the sifted confectionery sugar until well mixed. Set aside

Assembly:

  • Preheat the oven to 350F degrees

  • Butter a 9 inch by 13 inch baking dish (I prefer glass or ceramic)

  • Punch the dough down and place on a lightly floured work surface

  • With a rolling pin and your hands, roll the dough out to a 12 inch by 18 inch rectangle

  • Working with the long side facing you, spread the halva paste over the entire surface except for the last inch of the rectangle opposite you

  • Begin rolling the dough snuggly working away from you until reaching the naked strip of dough

  • Brush the strip of dough lightly with water and then pinch the dough together along the entire length of the roll

  • Using a length of unflavored dental floss, cut the dough into 12 equal portions by sliding the floss under the dough and, starting in the middle of the roll, crossing over the top and tugging smartly until each piece is cut through

  • Place the rolls in the dish in 3 rows of 4. Cover with plastic wrap and leave in a warm spot until almost doubled in bulk

  • Remove the plastic wrap and place in the preheated oven for 25 to 30 minutes or until an instant read thermometer reads 180F to 185F degrees

  • Remove from the oven and let cool for 10 minutes on a wire rack

  • Invert from the pan and let cool for another 30 minutes and then place on a serving platter

  • Spread the frosting over the rolls as you would like and serve

This is a delicious and different way to prepare cinnamon rolls or breakfast buns. It is easy to do. If you prefer, you can bake the rolls individually on a sheet pan, cookie sheet or muffin tin and cut the baking time by about 5 minutes. I hope you find these delightful.

Enjoy!

Leon G Bouteiller was born and raised in Northwest Connecticut. He has held several jobs as chef in the community. He is now retired and living in Cornwall with his wife Patrice and a love of the outdoors. They are joined by their pets, a Greater Swiss Mountain Dog named Banjo and two rescue cats called Ricky and Lucy.

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