This recipe is for delicious, fluffy and easy Pan Baked Vanilla & Pistachio Buns. These buns only require a few staple ingredients and are really easy to bake. Serve these pan baked vanilla and pistachio buns for breakfast, afternoon snack or dessert. They are both gluten and sugar free and made with less fat.
Cinnamon buns are one of our most beloved bakes in Sweden, if not the most beloved. And I guess that’s one of a few things that we’re most known for around the world. But cinnamon buns doesn’t always have to be classic once filled with cinnamon and sugar. There are so many other delicious and fun version that you can make! One of my favorite are actually vanilla and pistachio buns. They are both sweet, very tasty and flavorful and with the lovely addition of crunchy pistachio nuts. These buns are so easy to make, taste amazing yet are both gluten and sugar free and made with less fat. Serve them for breakfast, afternoon snack or dessert.
A few tips:
- Since these buns are made with less fat I used cured cheese to make them moist and juicy. You can also use quark instead of cured cheese if you prefer.
- I used vanilla powder for these buns. But you can also use regular vanilla bean, vanilla extract or vanilla sugar.
- I love making these buns in a big pan. But they can also be made like regular buns. Just place them on a parchment covered baking sheet with some space between them instead. The baking time will be a little shorter if you make separate buns.
- Make sure that the oven is really hot before baking the buns. You want them to bake on high heat for just about 10-15 minutes. They should get golden brown on the surface but still be juicy and tender on the inside. Don’t bake them for too long. Then they will turn out dry and boring.
Ingredients for these Pan Baked Vanilla & Pistachio Buns (Gluten & Sugar Free):
- Skim milk
- Curd cheese or quark
- Yeast for sweet dough
- Vanilla bean powder
- Gluten free all purpose flour
- Stevia sugar
- Pistachio nuts
Other recipes you might like:
- Healthier Swedish Cinnamon Buns/Kanelbullar (Gluten & Sugar Free)
- Cinnamon Bun Pancakes (Gluten & Refined Sugar Free)
- Lussebullar – Saffron Buns (Gluten, Sugar Free & Lower Fat)
- Julvört – Swedish Christmas Worth Brad (Gluten Free)
Pan Baked Vanilla & Pistachio Buns (Gluten & Sugar Free)
For the buns
- 1/4 dl Butter
- 2 1/2 dl Skim milk
- 1 dl Curd cheese reduced fat (or quark)
- 25 g Yeat for sweet doughs
- 1/2 tsp Vanilla bean powder
- 6 1/2-7 dl Gluten free all purpose flour
For the filling
- 2 dl Stevia sugar
- 1 tsp Vanilla bean powder
- 1 dl Pistachio nuts roughly chopped
For the topping
- 1 Egg lightly beaten
- Pistachio nuts, to taste roughly chopped
- Crumble the yeast in a big bowl.
- Melt the butter in a small pot on low heat.
- Add in the skim milk and let it become finger warm. Take off the stow.
- Pour over the yeast and stir until the yeast has dissolved in the mixture.
- Add the curd cheese and vanilla bean powder and stir until combined.
- Add flour little by little and kneed until you have a firm dough. It should be firm but still a bit sticky.
- Cover with cling film and let it rest for 60 minutes.
- When the dough is ready to bake, melt the butter for the filling in a small pot on low heat.
- Combine stevia sugar and vanilla bean powder in a small bowl.
- Kneed the dough again and then using a rolling pin roll it out to a evently thick rectangle. It should be about 1/2 cm thick.
- Brush the whole dough with a generous amount of melted butter.
- Sprinkle the sugar/vanilla mixture evenly over the whole piece of dough.
- Spread roughly chopped pistachio nuts evenly over the dough.
- Starting at one of the long sides roll together the dough into a tight roll.
- Cut the roll into 1/2 cm thick pieces and arrange in the baking pan with the cut side facing up.
- Cover with a clean kitchen towel and let the buns rest for another 1 hour.
- Preheat the oven to 225 degrees Celcius.
- When the buns are ready to bake brush them with the lightly beaten eggs and top with roughly chopped pistachio nuts.
- Bake for 10-15 minutes, until golden brown. Don't bake for too long so they won't get dry.