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Pistachio Kanelbullar baked golden brown with crunchy nuts on top
Swedish cinnamon buns sprinkled with pistachio

Pistachio Kanelbullar (Swedish Cinnamon Buns)

Author: Flavelo
Recipes Cakes and Desserts
The Kanelbulle, or Swedish cinnamon bun, is not just a pastry, but a central element of the Swedish way of life, 'fika' (coffee break). Unlike its sugar-glazed American cousin, this version emphasises the quality of the dough and the harmony of spices – especially cardamom and cinnamon. The addition of pistachio is a modern twist: its green colour and nutty flavour create an exciting contrast with the soft, buttery yeast dough. The secret to the perfect bun is patience and butter: this makes it fluffy and soft for days.
🕒 Prep Time 40 mins
🍳 Cook Time 15 mins
⌛ Total Time 2 hrs 25 mins
🍽️ Servings 12 servings
🔥 Calories 320 kcal
🌍 Cuisine Swedish

Ingredients

Equipment Needed

  • Large mixing bowl
  • Rolling pin
  • Baking tray with baking paper
  • Pastry brush

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Eggs
⚠️ Nuts (Pistachio)

Instructions

1 ✓

Dissolve a spoonful of sugar in the lukewarm milk and crumble in the yeast. Let rest for 10 minutes until a frothy layer forms on top.

Tip: Yeast fungi feed on sugar and produce carbon dioxide, which makes the dough aerated.
2 ✓

Mix the flour with the salt, cardamom, and remaining sugar. Add the activated yeast, the egg, and the soft butter. Knead for 10-15 minutes until the dough is silky, shiny, and pulls away from the sides of the bowl.

Tip: Long kneading is essential for gluten development, which traps the gas bubbles.
3 ✓

Cover and prove in a warm place for approx. 60 minutes until doubled in size. When pressed with a finger, the dough should spring back slowly.

Tip: A warm environment speeds up yeast activity (fermentation).
4 ✓

For the filling, cream the soft butter with the sugar and cinnamon.

Tip: Creaming incorporates air, making it easier to spread.
5 ✓

Roll the dough into a large rectangle, spread with the cinnamon butter, and sprinkle with half the pistachios. Roll up and cut into 12 buns.

Tip: Use a sharp knife or thread to cut so as not to squash the dough layers.
6 ✓

Place on a baking tray, cover, and prove again for 30-40 minutes. Brush with beaten egg and sprinkle with the remaining pistachios.

Tip: The second prove gives the final, light structure.
7 ✓

Bake in a 200°C oven for 12-15 minutes until deep golden brown. Cool on a wire rack.

Tip: Cooling on a rack prevents the bottom from becoming soggy from steam.

Recipe FAQ

Why was the dough dry?
You likely kneaded in too much flour, or baked it too long. The dough should be soft, almost a little sticky before shaping.
Can I skip the cardamom?
Technically yes, but that gives the real 'Swedish' character; without it, it's just a plain cinnamon bun.

Ingredients

  • 500 g Plain flour (strong white bread flour is best)
  • 250 ml Lukewarm milk
  • 25 g Fresh yeast
  • 80 g Sugar (for the dough)
  • 75 g Soft butter (room temperature, for the dough)
  • 1 medium Egg
  • 1 tsp Ground cardamom
  • 0.5 tsp Salt
  • 80 g Soft butter (for the filling)
  • 60 g Sugar (for the filling)
  • 2 tsp Ground cinnamon
  • 5 g Pistachios (unsalted, roughly chopped)
  • 1 whole Egg (for glazing)