I fell in love with Sweden the first time I visited in April. What captured me most were the baked goods — especially cardamom buns. Today I’m sharing a festive twist: Christmas cinnamon rolls filled with lingonberry jam and topped with pistachios. Very Swedish, very cozy.
Christmas cinnamon rolls: your December 25 breakfast 🎅
My partner and I love having rolls for a special breakfast, and these are ideal for sharing with family on Christmas morning. They look festive, smell incredible and feel like the perfect treat to enjoy together. For me, Christmas has always been about family and joy rather than stress or presents.
You can also “veganize” them….
This recipe is adapted from one I developed for Sister Mag in March 2019. That original dough was almost vegan except for honey. For this version I used an egg and dairy milk, so it’s not vegan as written. If you want to make it vegan, swap the egg for applesauce, use a plant milk and replace honey with brown sugar — the adjustments are simple.
For the filling I used lingonberry jam instead of raspberry. I originally planned to use fresh cranberries, but couldn’t find any, so lingonberries were a delicious and very Swedish substitute.
P.S. Devi assolutamente assaggiare la ricetta che ho sviluppato per Sister Mag — era super!
Can I swap lingonberries for cranberries?
Yes — lingonberries and cranberries are similar in flavor, both slightly tart and sweet, so they’re easily interchangeable. If you can find fresh cranberries or cranberry jam, go ahead and use them; the result will be equally tasty.
What pairs well with lingonberries?
I topped these rolls with ground pistachios for two reasons: to add a subtle nutty note and to give them a festive green accent. In Sweden, lingonberries are used in both sweet and savory dishes — they pair wonderfully with meatballs, cabbage rolls and potato pancakes because their tartness balances richer flavors. They’re delicious with both sweets and savory dishes, and I love lingonberry sauce with meatballs (thank you Ikea!).
P.S. Lingonberries are also nutritious and versatile in the kitchen.
Wait, is it a bun or a roll?
Terminology varies by region. I use “bun” and “roll” interchangeably. Some sources say “roll” refers to filled products formed by sheeting and rolling the dough, while “bun” can describe a breadier shape without filling. Whatever you call them, they’re meant to be eaten — that’s the important part!
If you make this recipe, please give it a rating and leave a comment — it would make me so happy! 🙂
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CINNAMON ROLLS WITH LINGONBERRY AND PISTACHIOS
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Ingredienti
For the dough:
- 87 gr Milk – lukewarm
- 12 gr Fresh yeast – (or 4 gr of dry)
- 1 teaspoon Brown sugar
- 1 Egg – at room temperature
- 270 gr Bread flour or white spelt flour – plus extra for dusting
- 32 gr Extra virgin olive oil
- 1 tablespoon Water – at room temperature
- 20 gr Raw brown sugar
- 5 gr Salt
For the filling:
- 120 gr Lingonberry or cranberry jam
- approx. one teaspoon Raw brown sugar
- a sprinkle Cinnamon powder
- one teaspoon Cardamom powder
To garnish:
- 20 gr Ground pistachios
Brush the surface with:
- Egg
- a drop Milk
Istruzioni
To make the dough: (**see notes)
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Combine lukewarm milk, yeast and a teaspoon of brown sugar in the bowl of a stand mixer and let the yeast dissolve. Start the mixer on low speed.
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Add the room-temperature egg, then gradually sift in the flour while mixing.
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Pour in the olive oil and water and allow them to be fully absorbed.
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Add the raw brown sugar and salt, then knead for 15–20 minutes until the dough is smooth and slightly sticky.
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Place the dough in a bowl, cover and let rise in a warm spot for about 2 hours or until doubled.
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Prepare the filling by mixing the jam with a teaspoon of sugar, cardamom and a sprinkle of cinnamon.
Prepare the rolls:
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On a floured surface, roll the dough into a rectangle about 30 x 40 cm (40 x 50 cm is even better).
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Spread the jam filling evenly with a spatula or tablespoon.
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Fold the dough lengthwise so you end up with a long rectangle.
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Cut 16 strips from the long side using a pizza cutter or sharp knife.
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Take one strip, twist it around itself a few times to form the roll (refer to the cardamom buns video for technique).
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Place the rolls on a baking sheet spaced well apart, cover with a cloth and let rise for about 30 minutes or until doubled in a warm place.
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Preheat the oven to 200°C / 390°F.
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When doubled, brush each roll with egg yolk mixed with a drop of milk, sprinkle ground pistachios on top and bake for 15 minutes.
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Allow the rolls to cool slightly and enjoy warm, or freeze for later. To enjoy the next day, store them in an airtight container.
Note
Ricordati di pinnare la ricetta su Pinterest e condividere!
Liked this recipe?
Try these healthier cardamom buns (delish!)
© Healthy Little Cravings – Roberta Dall’Alba.
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