I fell in love with Sweden the moment I set foot there in April. As I mentioned in my previous buns post, what I adore most are the baked goods — especially cardamom buns. Today I’m sharing a festive version: Christmas cinnamon rolls filled with lingonberry jam and topped with pistachios. Very Swedish and perfect for the holiday season.
Christmas cinnamon rolls: your December 25 breakfast 🎅
My partner and I like to treat ourselves to buns or rolls for breakfast sometimes, and these are especially festive. Don’t they look like the ideal Christmas morning treat to share with family? I picture myself at my parents’ house, surrounded by loved ones, enjoying these sweet rolls — to me, that’s what the holiday is 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 the honey. In this version I used an egg and regular milk, so it’s not vegan, but it’s easy to adapt: swap the egg for applesauce, use plant-based milk, and replace honey with brown sugar to make it vegan-friendly.
For the filling I chose lingonberry jam instead of raspberry. I originally hoped to use fresh cranberries, but they were unavailable, so lingonberry jam became a delicious and truly Swedish alternative.
P.S. You should try the original Sister Mag recipe I developed — it was fantastic!
Can I substitute lingonberries with cranberries?
Yes — lingonberry and cranberry jam are easily interchangeable. Both berries share a similar sweet-tart profile, so if you can find cranberries or cranberry jam, feel free to use them. I didn’t test this exact dough with cranberry, but the swap should work well.
What pairs well with lingonberries?
I finished these rolls with ground pistachios for two reasons: to add a subtle nutty flavor and a touch of green to make them feel more Christmassy. In Sweden, lingonberries are used with both sweet and savory dishes. Their balanced bitterness and sweetness complement meat, game, fish and many desserts, which is why they’re a classic accompaniment to dishes like meatballs.
If you haven’t tried lingonberry sauce with meatballs yet, you’re missing out — it’s delicious. They also offer nutritional benefits, making them a flavorful and versatile choice for both sweet and savory recipes.
Is it a bun or a roll?
Good question — I use “bun” and “roll” interchangeably. Some sources distinguish them by shape and filling: rolls are often filled products formed by sheeting and rolling dough, while buns can be more bread-like and unfilled. Regardless of the name, let’s agree they’re meant to be eaten — terminology can wait!
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 and gradually sift in the flour while mixing.
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Pour in the extra virgin olive oil and the tablespoon of water and allow the dough to absorb the liquids.
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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 lingonberry (or cranberry) jam with a teaspoon of raw brown 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 filling evenly with a spatula or spoon.
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Fold the dough lengthwise so you form a long rectangle.
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Using a pizza cutter, cut 16 strips from the long side of the rectangle.
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Take each strip and twist it a few times to form the classic spiral shape (refer to the linked video in the original post if you need visual guidance).
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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 volume.
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Preheat the oven to 200°C (390°F).
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When the rolls have doubled, brush them with beaten egg mixed with a drop of milk, sprinkle ground pistachios on top and bake for about 15 minutes.
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Allow them to cool a little and serve warm. You can freeze leftovers or store them in an airtight container to enjoy the next day.
Note
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Liked this recipe?
Try these healthier cardamom buns (delish!)
© Healthy Little Cravings – Roberta Dall’Alba.
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