Inspired by the viral pistachio kunafa chocolate bar that’s taken over the internet, these rolls are made with my signature cinnamon roll dough, filled with a creamy and crispy pistachio kunafa filling, and topped with a silky and rich chocolate ganache. They’re unlike any rolls you’ve tasted before!
If you’ve spent enough time on the internet in the last few weeks, you must have come across the ultra famous, viral chocolate bar from Dubai filled with a funky, crispy, green filling from FXDesserts. Although I live in Dubai, I haven’t been able to get my hands on it (it’s just that popular!).
With the entire world recreating the pistachio and kunafa bar, I thought why not give it a little but of a twist? We’ve seen the chocolate bar enough, so now I present you the pistachio kunafa chocolate rolls.
Soft, fluffy rolls made with my signature cinnamon roll dough, filled with a creamy and crunchy pistachio and kunafa filling, and topped with a silky and rich chocolate ganache. As wacky as the flavors sounds, I can guarantee that the chocolatiers have found a magical combination. The crunchy filling pairs beautifully with the soft bun, and the sweet and salty pistachio flavor complements the rich chocolate perfectly.
Let’s get into the details of the dessert.
Pistachio Kunafa Filling
The filling for these rolls is made with pistachio paste (or butter) and crispy, fried kunafa dough. Kunafa dough, also known as qatayfi dough, is made of thin shreds that crisp up perfectly when cooked in butter. The crispy dough adds the crunch factor into the rolls and pairs deliciously with the pistachio paste.
Here are the steps for making the pistachio kunafa filling.
- In a pre-heated saucepan, add the butter and let it melt, then add the kunafa dough and mix.
- Continue cooking on medium heat, mixing every few minutes, until he kunafa dough turns golden brown and crispy. Keep an eye on the dough as it can burn easily.
- Place the cooked kunafa dough on a paper towel, removing the excess butter and making it extra crispy.
- Mix the kunafa dough with the pistachio paste until fully combined.
The Dough
These rolls are made with my signature cinnamon roll brioche day. The recipe is simple and results in the most perfect rolls that are soft, fluffy, and absolutely delicious.
I highly recommend watching my full cinnamon roll tutorial to learn all the tips and tricks you will need to make this dough perfectly.
You can also check out my cinnamon roll guide for full written details here.
Here are the steps for making the dough.
- Begin by blending the sugar and butter until they’re thoroughly combined, either with an electric or stand mixer equipped with a whisk attachment.
- Add the egg and mix until fully incorporated.
- Combine the flour, warm milk, and instant yeast in a bowl, then gently mix them with a wooden spoon or spatula. The dough will start coming together at this point.
- Since instant yeast is used in this recipe, there’s no need to pre-ferment it in sugar and milk. Instant yeast activates properly during mixing and kneading without prior fermentation.
- Knead the dough by hand or with a dough attachment until it forms a soft, smooth dough ball. Keep a bit of extra flour nearby in case the dough is too wet.
- The dough should be smooth, soft, and not sticky. Kneading by hand should take about 20 minutes, while a machine will do it in about 10.
- Perform the windowpane test to check if the dough is ready. If it passes, it’s time for the first rise.
- For the first rise, lightly oil a glass or metal bowl, place the dough ball in it, and turn it to coat all sides with oil. Cover the bowl with cling wrap and let it rest for 1.5 to 2 hours, or until doubled in size. You can create a proofing box in your microwave by heating it empty for one minute and placing the dough inside afterwards.
- Once the dough has doubled, punch it down and transfer it to a floured surface. Roll it into a 14×12 inch rectangle, keeping it on the thicker side.
- Spread a generous layer of the pistachio kunafa filling on the dough, making sure all corners are covered.
- Roll the dough horizontally, tucking it in as you go to keep the roll tight. Make sure the seam is at the bottom.
- Cut the rolls using a floss string for a clean cut. Place them in a baking tray, cover, and let them rise for another 1.5 to 2 hours, or refrigerate them for baking later.
- Preheat the oven to 160-170 degrees Celsius and bake the rolls for 15-20 minutes, avoiding browning.
Chocolate Ganache
While the rolls are rising, make the chocolate ganache. The recipe is super simple and is made using only three ingredients – heavy cream (liquid whipping cream), milk chocolate, and butter.
Here are the steps for making the chocolate ganache.
- Heat the cream in a saucepan or in the microwave until it almost starts boiling, but don’t let it reach boiling point as that may affect the consistency.
- Place the chocolate in a heat-proof bowl, then pour the hot cream over it and let it sit for a minute until the chocolate is fully melted. Whisk until the chocolate is combined with the cream.
- Add the butter and whisk again until fully combined, then let the ganache cool and thicken at room temperature for about 1 hour.
- Once the rolls come out of the oven, let them cool down for 5-10 minutes, then top with ganache while they are still warm so that the chocolate can get properly absorbed. Serve warm.
If you’re looking for a fun variation on regular cinnamon rolls, I highly recommend trying these! They’re sure to impress a crowd as well.
Ready to get started? Let’s go!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
Pistachio Kunafa Chocolate Rolls
Equipment
- Electric or stand mixer with a whisk attachment and dough hook
- Saucepan
- Rolling Pin
- 9×7" baking dish
- Baking paper
- Floss
- Hand whisk
Ingredients
Filling
- 100 grams Kunafa dough
- 70 grams unsalted butter
- 200 grams pistachio paste
Dough
- 92 grams granulated white sugar
- 78 grams unsalted butter softened
- 7 grams salt
- 1 large egg
- 454 grams all-purpose flour
- 6 grams instant yeast
- 255 grams full-fat milk lukewarm
Chocolate Ganache
- 100 ml liquid whipping cream
- 100 grams milk chocolate
- 20 grams unsalted butter
Instructions
Pistachio Kunafa Filling
- Heat a saucepan and add butter into it. Let it melt, then add the Kunafa dough and mix. Continue cooking on medium heat, mixing every few minutes, until the dough turns golden brown and crispy. Take off the heat and place the dough on a paper towel.100 grams Kunafa dough, 70 grams unsalted butter
- Once the dough has cooled down, mix it with the pistachio paste and set it aside until ready to use.200 grams pistachio paste
Dough
- Cream the butter, sugar, and salt using a whisk attachment until fully combined, for 3-5 minutes. Add the egg and mix for 1-2 minutes.92 grams granulated white sugar, 78 grams unsalted butter, 7 grams salt, 1 large egg
- Add the flour, lukewarm milk (35-40 degrees Celsius), and instant yeast and mix using a spoon or spatula until the dough starts to come together.454 grams all-purpose flour, 6 grams instant yeast, 255 grams full-fat milk
- If you are using a stand mixer, switch to the dough hook attachment. If not, use your hands to start kneading the dough. The dough will be sticky and wet at first but should become smooth, soft, and not sticky by the end. The kneading process can take up to 20 minutes if done by hand. If the dough is still very sticky after 5 minutes of kneading, add 15 to 20 grams of flour to the dough, a little at a time.
- Test if the dough is done by doing the windowpane test – cut a small piece of the dough and stretch it using your fingers. The dough should be able to stretch to paper thinness and be translucent without breaking. If the dough breaks during the test, knead it for a few more minutes.
- Lightly oil a bowl, place the finished dough inside and turn it around so that all sides of the dough are lightly coated with oil. Cover with cling film and let it rise in a warm place for 1.5 to 2 hours until it doubles in size.
- Punch the dough, then place a baking sheet on the surface and transfer the dough to it. Lightly flour the rolling pin and roll the dough into a rectangle (around 14×18 inches). Don’t roll the dough too thin; keep the thickness to around 1/2 inch. If the dough is too thin, the rolls will be tough and chewy rather than soft and fluffy.
- Spread a generous layer of the pistachio Kunafa filling on top of the dough, making sure all the corners are covered.
- Roll the dough horizontally (breadth-wise) slowly, making sure you are tightly tucking it in, and roll it all the way through until it forms a cigar shape. If it does not work in the first go, unravel it and do it again.
- Place the roll seam side down and slice it with a string of floss. Mark the dough with roughly equal sizes across the roll, then place the floss string underneath the roll, making sure there is enough overhang on both sides. Bring the overhang up using both hands, then cross it across the dough roll the way you do while trying a string. (For make-ahead instructions, check the notes at the end to follow after this step)
- Place the cut rolls in a baking pan, making sure to leave enough space between each roll for them to rise. Cover them lightly with cling film, and let them proof and rise for another 1.5 to 2 hours until they are doubled in size.
- Once the rolls have doubled in size, preheat the oven to 160-170℃ and bake for 15-20 minutes. Don’t let the buns turn golden brown, take it out while they are still a little blonde.
- Make the chocolate ganache: Heat the cream until it almost starts boiling. In a heat-proof bowl, place the chocolate and pour the hot cream on top. Let it sit for a minutes, allowing the chocolate to melt, then whisk until fully combined. Add the butter and whisk until melted and combined. Let the ganache cool and thicken at room temperature for at least one hour.100 ml liquid whipping cream, 100 grams milk chocolate, 20 grams unsalted butter
- Top the cinnamon rolls with the ganache 10 minutes after they come out of the oven while they are still warm but not too hot. Let the rolls cool for another 10 minutes before serving.
Notes
- To prepare these cinnamon rolls ahead, follow the recipe until step 9, then refrigerate the cut rolls without allowing them to rise.
- Remove the rolls from the fridge 3-4 hours before baking to allow them to proof and rise. Bake as directed once they have doubled in size.
- Unbaked rolls can be stored in the fridge for up to two days.
- Store these cinnamon rolls in an airtight container in the fridge for up to a week. Reheat them before serving for the best taste.
- Use instant yeast instead of active dry yeast for easier use. Instant yeast doesn’t require pre-fermentation and activates quickly during kneading.
- Ensure the milk is warm (around 36 to 40 degrees Celsius) for proper yeast activation. If it’s too hot, the yeast will die, and if it’s too cold, it won’t activate.
- Knead the dough thoroughly for a smooth and soft texture. The windowpane test can help determine when it’s ready. It’s difficult to over-knead bread dough by hand.
- If the dough remains very wet after kneading, add extra flour gradually. Avoid adding more than 20-30 grams of extra flour. The dough should not be sticky in the end.
- Ferment the dough in a warm place, such as a cupboard or microwave, until it doubles in size, typically between one to two hours.
- Use baking paper underneath when rolling the dough to avoid sticking. Keep the thickness of the dough around 2/3rd inch for fluffy rolls.
- Roll the dough tightly into a cigar shape to ensure the rolls stay together.
- Use an unflavored string of floss to cut the rolls instead of a knife to prevent squishing the dough. Alternatively, cut strips of dough and roll them individually to form buns.
- Leave some space between the rolls on the baking tray to allow them to rise properly.
- Bake the rolls at 160 to 170 degrees Celsius for 15 to 20 minutes, avoiding browning to maintain a soft, fluffy texture.
If you’re a pistachio lover, this recipe is a must for you! If you give it a try, let me know how you liked it in the comments. And of course, share it with me on Instagram.
Until next time!
