{"id":18279,"date":"2022-08-29T12:36:26","date_gmt":"2022-08-29T10:36:26","guid":{"rendered":"https:\/\/bistrobadia.de\/zimtschnecken-mit-pistazien\/"},"modified":"2025-04-17T16:19:30","modified_gmt":"2025-04-17T14:19:30","slug":"cinnamon-buns-with-pistachios","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/cinnamon-buns-with-pistachios\/","title":{"rendered":"Cinnamon buns with pistachios"},"content":{"rendered":"\n

Cinnamon is really one of my absolute favorite spices. I actually put it in almost everything, sometimes even in salads<\/a>. With cinnamon buns<\/strong>, of course, it may be a little more of the good stuff. But what attracts me to cinnamon buns is not only the irresistible scent, but also the incredible fluffiness. Once bitten into, it’s like sinking into a pillow.<\/p>\n\n\n\n

Fluffy dough and a good portion of pistachios<\/h2>\n\n\n\n

Cinnamon is such a thing, because there are really big differences in quality. When buying, make sure that you use high-quality Ceylon cinnamon<\/strong>. A lower quality cinnamon can contain high amounts of coumarin<\/strong>. Coumarin (not cumin!) is suspected to disturb the metabolism and to promote diseases. So please be careful when preparing recipes with higher levels of cinnamon.<\/p>\n\n\n\n

But let’s get back to the delicious cinnamon buns. First, of course, the yeast dough is prepared – this is the most important basis for the snails. I prepare the yeast dough with milk and butter. This makes it very rich and goes in the direction of a brioche. Nice and fluffy and juicy.<\/p>\n\n\n\n

For the filling of the cinnamon buns I have decided, in addition to cinnamon, also for a good portion of pistachios<\/strong>. So just mix cinnamon with chopped pistachios, sugar and butter and everything can be spread on the dough. After that, it’s off to the oven. And here I usually start to half freak out, because simply the whole apartment smells incredibly wonderful after yeast dough and cinnamon.<\/p>\n\n\n\n

By the way, pistachios are also in the topping: You can either use finely powdered pistachios or you can use pistachio paste. Both work great! Freshly baked and still slightly warm, the cinnamon buns taste best. But you can still serve them well covered or stored in a fresh box after a few days – if they survive that long.<\/p>\n\n\n\n\n\n

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Recipe for cinnamon buns with pistachios<\/h2>\n\n\n
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