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    Healthy Little Cravings » Recipes » desserts » Christmas Cinnamon Rolls With Lingonberry & Pistachios

    · This post may contain affiliate links ·

    Christmas Cinnamon Rolls With Lingonberry & Pistachios

    Jump to recipe

    I fell in love with Sweden the moment I set foot in it, back in April.
    I think I mentioned it in my last buns recipe (here): the thing I love most is their baked goods obviously, especially cardamom buns.
    So, today I'll share with you the perfect Christmas cinnamon rolls (or buns, whatever you want to call 'em) recipe, with Lingonberry jam and pistachios. VERRRY Swedish!

    Jump to Recipe Print Recipe

    Christmas cinnamon rolls: your December 25 breakfast 🎅

    Me and boyfriend really enjoy eating buns/rolls for breakfast every once in a while.
    And these... OMG, just look at them. Don't they look like the perfect Christmas breakfast to share with your loved ones? They do, let me tell you.
    Right now, I'm picturing myself at my parents' house, in the kitchen eating these sweet buns with them, boyfriend and nephews. That is the meaning of this feast day, to me.
    As I mentioned in my latest post, Christmas to me has never been stressful. It doesn't mean 'gifts', it has always meant family and joy.

    You can also "veganize" them....

    Back to these Christmas cinnamon rolls...

    The recipe is adapted from this one I developed for Sister Mag back in March 2019. That dough was almost vegan, except for the honey.
    This time I've used egg instead of applesauce and plain milk instead of almond's, so it's definitely not vegan.
    BUT... if you want to "veganize" it check out the recipe I've linked above and swap honey for brown sugar. Easy, uh?

    For the filling, instead of using raspberry jam I've used lingonberry. The initial idea was to use fresh cranberries, but I had no luck. Couldn't find them anywhere!
    I thought "Ok, let's find cranberries' jam" - Ditto. No luck.
    So, they ended up being lingonberry jam buns. Oh, well...not bad. Way more Swedish!

    P.S. you have to try that recipe I developed for Sister Mag, it was to die for!

    Can you substitute lingonberry for cranberry?

    Of course you can! As I mentioned above, at first I wanted to make these Christmas buns with cranberries, then with cranberry jam. So if you can find them - I'm sure in the U.S. you can - try!
    Yes, I didn't test the recipe with it, but these two fruits are easily interchangeable.
    These two berries belong to the same family and they have a slightly sour and sweet taste. Delish!

    What goes well with lingonberries?

    In this recipe I've topped my buns with ground pistachios for 2 reasons:

    • To add a slightly nutty flavor;
    • To add a green touch and make these more Christmassy 🌲

    Lingonberries, in Sweden, are used both in sweet and savory food. Swedishfood website says these berries "are considered to be an essential accompaniment to many Swedish dishes - such as - köttbullar (meatballs), kåldomar (stuffed cabbage rolls) and raggmunk (potato pancakes). (...) Their bitterness and sweetness go well with meat, game, fish and several desserts."

    Want to try them? Do it. I seriously L-O-V-E lingonberry sauce with meatballs (thanks Ikea).

    P.S. they're also packed with benefits!

    Wait, is it a bun or a roll?

    Ok, this is something I'm asking YOU. Do you call these "buns" or "rolls"?
    I use these two terms as synonyms.
    I found on a website that Tom Lehmann - a source at the American Institute of Baking - says "the term ‘roll’ is generally applied to filled products, especially those that are formed by sheeting and rolling-up or folding the dough" (...) Buns instead are generally more bread-like in shape and typically do not contain a filling."

    What do you say? I say let's eat, regardless the terminology lol


    If you make this recipe, please be sure to give it a rating and leave a comment! It would make me so happy!  🙂

    Remember: if you try one of my recipes, tag me on Instagram or DM me the photos! 


    CINNAMON ROLLS WITH LINGONBERRY AND PISTACHIOS

    Print Pin
    Prep Time: 20 minutes minutes
    Cook Time: 15 minutes minutes
    Rising time: 2 hours hours 30 minutes minutes
    Servings: 16 rolls
    Author: Roberta

    Ingredients

    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

    Instructions

    To make the dough: (**see notes)
    • Into the stand mixer bowl combine lukewarm milk, yeast, sugar and let melt. Activate the stand mixer at low speed.
    • Add the egg (at room temperature) and gradually sift the flour into the bowl.
    • Add EVO oil and water, and let fully absorb.
    • Now add brown sugar and salt, and let knead for 15/20 minutes, until you get a nice and smooth (slightly sticky) dough.
    • Put the dough into a bowl, cover, let it rise in a warm place for about 2 hours or until doubled.
    • Prepare the filling by combining jam, sugar, cardamom and cinnamon.
    Prepare the rolls:
    • Roll out the dough to be about 30 x 40 cm (40 x 50 is even better), on a floured surface.
    • Spread the filling all over using a spatula or a tablespoon.
    • Fold the dough in two, lengthways (at this point you should have a rectangle).
    • Starting from the long side of the rectangle, and using a pizza cutter, cut 16 strips of dough.
    • Take one strip and spin it around a few times (please follow this video).
    • Place the rolls spaced well apart on a baking sheet, cover with a cloth and let rise for about 30 minutes or untile doubled (in a warm place).
    • Preheat your oven at 200°C / 390° F.
    • When the buns have doubled in volume, brush them with egg yolk + a drop of milk, sprinkle some pistachios on top, then bake for 15 minutes.
    • Let them cool and eat them immediately, or freeze them.
      You can also eat them the day after: simply store them into an airtight container.
    Notes
    **I've used a stand mixer, but you can also make this by hand.
    Tried this recipe?Mention @roberta.dallalba on Instagram or DM me!

    Don’t forget to pin and share this easy and delicious recipe!


    Liked this recipe?
    Try these healthier cardamom buns (delish!)

    Cinnamon cardamom buns recipe
    They are an amazing delicious breakfast!

    © Healthy Little Cravings – Roberta Dall’Alba.
    I own all content and photos’ copyright.

    Before using my photos and recipes, please email me.
    If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.

    « Christmas Cookies In a Box | 1 Dough, 4 Recipes
    Cocktail With Pomegranate And Mint / Christmas Cocktail »

    Reader Interactions

    Comments

    1. Lena says

      April 01, 2020 at 2:23 am

      5 stars
      This recipe is amazinggggg!
      I couldnt find the right berries so I just made it with the filling of your cinnamon babka bread. So i guess i made apple cinnamon buns, and let me tell you. They were delicious!!!!!! Thank you so much for this recipe and this blog in general. I recently discovered it and it has already become one of my favorites. Thank you!

      Reply
      • healthyLC says

        April 01, 2020 at 7:10 am

        YOU MADE MY DAY ❤️
        And it's only 8 in the morning here <3
        x
        Roberta
        P.S. I have cinnamon rolls recipes here on the bloG!:)

        Reply
    2. Ulrica – Krii's Kitchen says

      December 22, 2019 at 8:11 pm

      I can soooo recomend to make mashed lingonberries with vanilla, cinnamon and star anise. It's the most delicious "jam" there is (for your savory food). Just let lingonberries, sugar and the spices melt together for a couple of days until the sugar is disolved.

      Your recipe for cinnamon buns with lingonberries looks so delicious and even though I'm a Swede I've never tried that combination before and can see I'm missing out on something here. 🙂

      Reply
      • healthyLC says

        December 23, 2019 at 9:20 am

        That sounds SO good
        Thanks Ulrica!
        x
        Roberta

        Reply

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