I fell in love with Sweden the moment I set foot there in April. What captured me most were the baked goods—especially cardamom buns. Today I want to share a festive twist: a perfect Christmas cinnamon roll (or bun) recipe filled with lingonberry jam and topped with pistachios. It’s delightfully Swedish and ideal for holiday mornings.
Christmas cinnamon rolls: the perfect December 25 breakfast 🎅
My partner and I love having sweet rolls for a relaxed breakfast, and these are exactly the kind of treat that feels special on Christmas morning. Picture a warm kitchen, family gathered around, and a plate of fragrant cinnamon rolls to share—soft, slightly tangy from the lingonberry and finished with a nutty pistachio crunch. For me, the holiday is all about family and joy rather than stress or presents.
You can also “veganize” them
Back to these sweet filled buns: this recipe is adapted from one I developed earlier. That original dough was almost vegan except for honey. For this version I used an egg and regular milk, so it’s not vegan as written. If you want a vegan version, you can swap the egg for applesauce (or another egg replacer), use plant milk instead of dairy, and replace honey with brown sugar. The result will be just as tasty.
For the filling I used lingonberry jam. I originally hoped to use fresh cranberries but couldn’t find any, so lingonberry jam became the star. It’s a great match for the cinnamon and cardamom flavors and gives the rolls an authentic Swedish touch.
P.S. the earlier version I created for another publication was excellent—definitely worth trying if you like variations!
Can I substitute lingonberries with cranberries?
Yes—if you can find cranberries or cranberry jam, they swap in nicely for lingonberry. Both berries have a pleasant sweet-and-sour profile and belong to the same family, so either will give a bright, tart contrast to the sweet dough and spices.
What pairs well with lingonberries?
I topped these rolls with ground pistachios for two reasons: to add a subtle nutty flavor and to give a festive green accent that makes them feel Christmassy. In Sweden, lingonberries appear in both sweet and savory dishes—classic pairings include meatballs and other richer dishes, where their tartness balances savory flavors. They also work beautifully in desserts, pastries, and sauces.
If you haven’t tried lingonberry sauce with meatballs, it’s a delightful combination—simple and comforting.
Is it a bun or a roll?
Good question. I use “bun” and “roll” interchangeably. Some people reserve “roll” for filled or rolled dough and “bun” for more bread-like shapes without filling, but whatever you call them, they’re meant to be eaten—with friends or family, ideally right out of the oven.
If you make this recipe, please give it a rating and leave a comment—I’d love to hear how it turned out!
Remember: if you try the recipe, tag me on Instagram @healthylittlecravings or DM your photos!
CINNAMON ROLLS WITH LINGONBERRY AND PISTACHIOS
Prep: 20 minutes
Bake: 15 minutes
Rising time: about 2 hours 30 minutes
Servings: 16 rolls
Author: Roberta
Ingredients
For the dough:
- 87 g lukewarm milk
- 12 g fresh yeast (or 4 g dry)
- 1 teaspoon brown sugar
- 1 egg, at room temperature
- 270 g bread flour or white spelt flour, plus extra for dusting
- 32 g extra virgin olive oil
- 1 tablespoon water, at room temperature
- 20 g raw brown sugar
- 5 g salt
For the filling:
- 120 g lingonberry or cranberry jam
- approx. 1 teaspoon raw brown sugar
- a sprinkle of cinnamon powder
- 1 teaspoon cardamom powder
To garnish:
- 20 g ground pistachios
Brush the surface with:
- 1 egg (for egg wash)
- a drop of milk
Instructions
To make the dough (see notes)
- Combine lukewarm milk, yeast, and a teaspoon of sugar in a bowl and let the yeast dissolve. Start the mixer on low speed (or mix by hand).
- Add the egg and gradually sift in the flour.
- Add the olive oil and water, allowing them to fully absorb into the dough.
- Add the raw brown sugar and salt, then knead for 15–20 minutes until the dough is smooth and slightly sticky.
- Place the dough in a bowl, cover, and let it rise in a warm place until doubled in size, about 2 hours.
- Meanwhile, mix the jam with the teaspoon of sugar, cardamom, and cinnamon to make the filling.
Prepare the rolls
- On a floured surface, roll the dough into a rectangle about 30 x 40 cm (40 x 50 cm is even better).
- Spread the jam filling evenly with a spatula or spoon.
- Fold the dough lengthwise in half so you end up with a long rectangle.
- From the long side, cut the dough into 16 strips with a pizza cutter or sharp knife.
- Take one strip, twist and coil it to form a roll (see video demonstration in the original post if needed).
- Place the rolls on a baking sheet, spaced well apart. Cover with a cloth and let them rise for about 30 minutes or until doubled.
- Preheat the oven to 200°C (390°F).
- When the rolls have risen, brush them with egg mixed with a drop of milk, sprinkle ground pistachios on top, and bake for 15 minutes.
- Let the rolls cool slightly and enjoy immediately, or freeze them for later. To keep them for the next day, store in an airtight container.
Note
I’ve used a stand mixer, but you can prepare the dough by hand as well.
Tried this recipe? Mention @roberta.dallalba on Instagram or send a DM with your photos!
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Liked this recipe? Try the healthier cardamom buns for another delicious option.
© Healthy Little Cravings – Roberta Dall’Alba. I own the content and photos’ copyright. Before using my photos or recipes, please contact me. If you republish a recipe, please credit the original post and write the instructions in your own words.