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Sticky Pistachio Cinnamon Scrolls...

NUYU20038_20201002_0305-Edit-min (1)

Makes 16


  • 600g plain flour
  • 250ml NuYu Pistachio Milk, warmed
  • 70g sugar
  • Pinch of salt
  • 7g dry yeast
  • 2 eggs
  • 120g melted butter
  • Chopped pistachio nuts to garnish

For the Filling

  • 1½ cups brown sugar
  • 150g melted butter
  • 1 tsp cinnamon

For the Frosting

  • 1 cup sifted pure icing sugar
  • NuYu Pistachio Milk to bind to a drizzle consistency


For the Filling

  1. Combine all ingredients and set aside

For the Frosting

  1. Dissolve the yeast into slightly warmed Pistachio Milk
  2. Combine flour, sugar and salt into a mixing bowl. Add the milk, eggs and butter and combine to form a soft dough, knead and then cover and allow to rise until doubled
  3. Roll out to a rectangle shape about 1cm thick and spread over the sugar mix evenly over the dough
  4. Roll up lengthways and then cut into 16 even portions and place on a baking tray allowing a little space between each to prove
  5. Allow to prove again for about 15mins, until soft to the touch
  6. Bake at 180 for 20-25mins until golden
  7. Allow to cool then drizzle with frosting and sprinkle with chopped pistachios
  8. Best eaten warm and on the day of baking. They do reheat well in a warm oven, or for a few seconds in the microwave