Cranberry & Pistachio Buns are a perfect blend of sweet and nutty flavors wrapped in a soft, golden dough. These buns make a delicious treat for brunch, holidays, or cozy weekend mornings. With tart cranberries, crunchy pistachios, and a sweet citrus glaze, these buns are sure to become a favorite in your baking repertoire. The best part? They’re not just a treat for the taste buds but also for the eyes, as they make for a beautiful centerpiece on your holiday table.
In this guide, I’ll walk you through the process of making these scrumptious buns step by step, ensuring you achieve a bakery-quality result at home.
What is Cranberry & Pistachio Buns?
Cranberry & Pistachio Buns are soft, pillowy rolls made from a rich dough that’s filled with dried cranberries and chopped pistachios, then glazed with a citrusy sweetness. These buns are similar to cinnamon rolls but with a festive twist—perfect for special occasions or a comforting weekend breakfast. The combination of the slightly tart cranberries with the nutty pistachios and the sweet, zesty glaze is simply irresistible.
The Origin of Cranberry & Pistachio Buns
The exact origin of cranberry and pistachio buns is not widely documented, but they are often seen as a contemporary variation of traditional European sweet buns. Cranberries, commonly used in baked goods in North America, paired with pistachios—a beloved nut in Middle Eastern and Mediterranean cuisines—create a fusion of flavors that feels both familiar and exotic. This festive treat is especially popular during the holiday season, making it a great addition to any brunch table or holiday feast.
Ingredients for Cranberry & Pistachio Buns
For the Dough:
- 3½ cups (440 g) all-purpose flour (plus extra for dusting)
- ¼ cup (50 g) sugar
- 1 packet (7 g / 2¼ tsp) instant yeast
- ½ tsp salt
- ¾ cup (180 ml) warm milk (around 40°C / 105°F)
- ¼ cup (60 g) unsalted butter, melted (plus extra for brushing)
- 1 large egg
- 1 tsp vanilla extract (optional)
- Zest of 1 orange (optional but lovely)
Filling:
- ½ cup (100 g) dried cranberries
- ½ cup (70 g) shelled pistachios, roughly chopped
- ⅓ cup (70 g) brown sugar
- 2 tbsp softened butter
- 1 tsp cinnamon (optional)
For the Glaze:
- ½ cup (60 g) powdered sugar
- 1 tbsp orange juice or milk
- Extra chopped pistachios & dried cranberries for topping
Step-by-Step Instructions for Cranberry & Pistachio Buns
1. Make the Dough
- In a large mixing bowl, combine the flour, sugar, salt, and instant yeast.
- Gently warm the milk until just warm to the touch (about 40°C / 105°F). It should be warm, but not hot.
- Add the warm milk, melted butter, egg, vanilla extract, and orange zest (optional) to the dry ingredients.
- Mix everything together to form a soft dough.
- Knead the dough (either by hand or using a stand mixer) for about 8–10 minutes until it becomes smooth and elastic.
- Place the dough in a lightly oiled bowl, cover it with a clean cloth, and let it rise in a warm place until it has doubled in size (about 1–1½ hours).
2. Prepare the Filling
- In a small bowl, mix the brown sugar and cinnamon (if using).
- Prepare the dried cranberries, chopped pistachios, and softened butter for the filling.
3. Shape the Buns
- After the dough has risen, punch it down and roll it out on a lightly floured surface into a rectangle about 12×16 inches (30×40 cm).
- Spread the softened butter evenly over the rolled dough.
- Sprinkle the brown sugar mixture, cranberries, and pistachios over the buttered dough.
- Carefully roll the dough from the long side into a log.
- Slice the log into 10–12 pieces (about 1½ inches or 4 cm thick).
4. Second Rise
- Arrange the sliced buns in a greased baking dish or lined tray, ensuring they are slightly spaced apart.
- Cover the buns and allow them to rise again for about 30–40 minutes, or until puffy.
5. Bake the Buns
- Preheat the oven to 180°C / 350°F.
- Bake the buns for 25–30 minutes, or until they are golden brown and fragrant.
- Once baked, brush the tops of the buns with melted butter (optional for added shine and softness).
6. Glaze & Finish
- In a small bowl, mix the powdered sugar with orange juice or milk to create a smooth glaze.
- Drizzle the glaze over the warm buns for a sweet finish.
- Top with extra chopped pistachios and cranberries for a festive touch.
Variations on Cranberry & Pistachio Buns
These buns are highly adaptable to suit different tastes or dietary preferences. Here are some variations you can try:
- Make-Ahead Option: Shape the buns, cover them, and refrigerate them overnight. Then, bake fresh buns in the morning for a warm, homemade breakfast.
- White Chocolate Twist: Add white chocolate chips to the filling for a rich, creamy contrast to the tart cranberries.
- Nut Substitutes: If you prefer, swap the pistachios for other nuts such as almonds or pecans.
- Flavored Glaze: Try swapping orange juice for lemon, rosewater, or almond extract in the glaze for a unique flavor.
FAQs About Cranberry & Pistachio Buns
1. Can I use frozen cranberries instead of dried?
While fresh or frozen cranberries are not ideal for this recipe, you can use them. Just make sure to thaw and drain the cranberries thoroughly to avoid excess moisture in the dough.
2. Can I make these buns vegan?
Yes, you can easily make vegan cranberry & pistachio buns by using plant-based milk, vegan butter, and skipping the egg. Add a little extra milk to maintain the dough’s consistency.
3. How long do these buns last?
The buns are best enjoyed fresh out of the oven, but they can be stored in an airtight container for up to 2–3 days. For longer storage, you can freeze the buns and reheat them in the oven.
4. Can I freeze the dough before baking?
Yes, you can freeze the shaped buns before the second rise. Simply freeze them on a baking sheet, and once frozen, transfer them to a zip-top bag. When you’re ready to bake, let them thaw in the fridge overnight, then allow them to rise and bake as usual.
5. How do I store leftover buns?
Store any leftover buns in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage, reheating them when needed.
Conclusion
Cranberry & Pistachio Buns are a delicious and festive treat that will make any brunch or holiday gathering feel extra special. With their soft, golden texture and delightful flavor combination of tart cranberries and nutty pistachios, these buns are sure to be a hit with family and friends. Whether you’re serving them as a cozy weekend breakfast or as a sweet addition to a holiday spread, they are sure to impress. So, gather your ingredients, roll up your sleeves, and enjoy the process of baking these irresistible buns!
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Cranberry & Pistachio Buns Recipe: A Festive Bakery-Style Delight
- Total Time: 45 minutes
- Yield: 8 buns 1x
- Diet: Vegetarian
Description
Cranberry & Pistachio Buns are soft, pillowy rolls made from a rich dough that’s filled with dried cranberries and chopped pistachios, then glazed with a citrusy sweetness. These buns are similar to cinnamon rolls but with a festive twist—perfect for special occasions or a comforting weekend breakfast. The combination of the slightly tart cranberries with the nutty pistachios and the sweet, zesty glaze is simply irresistible.
Ingredients
For the Dough:
3½ cups (440 g) all-purpose flour (plus extra for dusting)
¼ cup (50 g) sugar
1 packet (7 g / 2¼ tsp) instant yeast
½ tsp salt
¾ cup (180 ml) warm milk (around 40°C / 105°F)
¼ cup (60 g) unsalted butter, melted (plus extra for brushing)
1 large egg
1 tsp vanilla extract (optional)
Zest of 1 orange (optional but lovely)
For the Filling:
½ cup (100 g) dried cranberries
½ cup (70 g) shelled pistachios, roughly chopped
⅓ cup (70 g) brown sugar
2 tbsp softened butter
1 tsp cinnamon (optional)
For the Glaze:
½ cup (60 g) powdered sugar
1 tbsp orange juice or milk
Extra chopped pistachios & dried cranberries for topping
Instructions
1. Make the Dough
In a large mixing bowl, combine flour, sugar, salt, and yeast.
Warm the milk gently until just warm to the touch (not hot).
Add warm milk, melted butter, egg, vanilla, and orange zest to the dry ingredients.
Mix to form a soft dough, then knead (by hand or mixer) for 8–10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size (about 1–1½ hours).
2. Prepare the Filling
In a small bowl, mix brown sugar and cinnamon (if using).
Have the chopped pistachios, cranberries, and softened butter ready.
3. Shape the Buns
Once risen, punch down the dough and roll it out into a rectangle (~12×16 in / 30×40 cm).
Spread the softened butter evenly over the surface.
Sprinkle over the brown sugar mixture, cranberries, and pistachios.
Roll up tightly from the long side into a log.
Slice into 10–12 pieces (about 1½ in / 4 cm thick).
4. Second Rise
Arrange buns in a greased baking dish or lined tray (slightly spaced apart).
Cover and let rise again for 30–40 minutes, until puffy.
5. Bake
Preheat oven to 180°C / 350°F.
Bake for 25–30 minutes, until golden brown and fragrant.
Brush the tops with melted butter right after baking (optional for shine and softness).
6. Glaze & Finish
Mix powdered sugar with orange juice or milk to form a smooth glaze.
Drizzle over warm buns.
Sprinkle extra pistachios and cranberries on top for a festive finish.
Notes
For a festive touch, serve these Cranberry & Pistachio Buns warm with a light drizzle of honey or a dusting of powdered sugar. They pair beautifully with a cup of tea or coffee.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast / Snack
- Method: Baked
- Cuisine: European / Bakery
Nutrition
- Serving Size: 1 bun
- Calories: 280
- Sugar: 12g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: Low
Keywords: Cranberry pistachio rolls, Festive buns, Holiday buns
