St. Lucia Buns (Sweet Saffron Rolls With Almond Filling)
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These St. Lucia Buns (Sweet Saffron Rolls With Almond Filling) are soft, saffron-infused sweet rolls filled with almond paste and Italian pastry cream. Traditionally associated with St. Luciaโs Day in Sweden and other Scandinavian countries, this version is a special family adaptation that turns the classic saffron buns into filled rolls with a rich almond center.
Pairings youโll love with this recipe: Thick Italian Hot Chocolate and Italian Fruit Salad.
Quick Look: St. Lucia Buns
- Prep Time: 45 minutes
- Rise Time (Includes 2 rises): 2โ3 hours
- Cook Time: 25 minutes
- Total Time: Around 4 hours
- Servings: 15
- Method: Yeast-raised sweet dough rolled with almond pastry cream, sliced, and baked
- Technique: Make and rise the saffron dough, spread with almond pastry cream, roll into a cylinder, slice, let rise again, and bake
- Flavor/Texture: Soft, buttery, lightly sweet
A Tradition From Our Family Kitchen
St. Lucia Day has a special place in our family because it brings together two traditions that are close to my heart. St. Lucia is celebrated in Italy, and these saffron buns are also part of the Swedish celebration, so we brought the two together in our own cucina. Every year, my mamma and I make these sweet rolls with my children, and that tradition is one of the reasons this recipe means so much to me.
Try another one of my mammaโs recipes next: Pear Frangipane Tart and Pear Cake.
Made With Amore,
โI made these for St. Lucia and they were delicious! Although there are multiple steps (making pastry cream, letting the dough rise, then doing a second rise overnight) it was actually so easy to do and not at all time consuming.โ
โ Nancy
Table of Contents
Simple Ingredients
- Saffron Threads: Infuse the dough with the characteristic saffron flavor and golden color.
- Warm Milk: Forms the base of the yeast dough and helps bloom the saffron flavor.
- Butter: Adds richness and a soft texture to the sweet dough.
- Almond Paste: Gives the filling its distinct almond flavor.
- Italian Pastry Cream: Creates the creamy center that makes these St. Lucia rolls different from the classic unfilled buns.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Saffron: The saffron can be left out, though it is what gives these rolls their distinctive flavor and color. If youโre looking for another Italian dessert with a creamy filling, try my Cream Filled Pastry and Bomboloni.
- Pearl Sugar: Sprinkle the tops with pearl sugar before baking for optional decoration.
How to Make St. Lucia Buns
These saffron rolls come together by making a soft yeast dough, filling it with almond pastry cream, then rolling, slicing, rising, and baking the buns. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Grease a baking dish with butter or cooking spray. Set aside.ย In the bowl of an electric mixer, combine the warm milk, yeast, sugar, saffron. Add the beaten eggs, and 3 cups of flour. Mix on low speed until blended. Switch to a dough hook and then, again on low speed, slowly incorporate the remaining 2 cups of flour.
- Increase the speed to medium, kneading the dough until smooth and slightly sticky. Incorporate the softened butter gradually, a few small pieces at a time. Shape the dough into a ball and place it in a large, buttered bowl. Turn the dough over in the bowl so it gets coated with butter. Cover the bowl with plastic wrap. Let the dough rise in a warm place until it is doubled in volume, about 1-2 hours (depending on house temperature). After the dough has risen, punch it down with your fist once. Place onto a lightly floured surface.
- Roll the dough out into a 12โณ x 18โณ rectangle. Prepare half a recipe for theย Italian Pastry Cream as directed. In a small bowl, warm the almond paste and 1 tablespoon of very hot water in the microwave for 20 seconds, or until soft. Stir the warm almond paste mixture into the pastry cream until well combined (If it is a little chunky, thatโs normal). Set aside.
- Spread about 1 to 1 ยฝ cups of the Italian cream mixture in an even layer on top of the dough (you may have a little leftover).
- Starting with the long side, roll the dough into a cylinder. You may have a little bit of the cream dribble out the sides, use it to spoon on top of the rolls just before baking.
- Place the cut rolls seam-side-down on a flat surface, and cut crosswise into 1-inch slices.
- Place the dough slices flat-side-down in the prepared baking pan. Crowd them so they touch. Cover with plastic wrap, let the buns to rise until they double in size (Or refrigerate overnight).
- Preheat the oven to 375โ. If refrigerated, let the rolls stand at room temperature while the oven preheats. Sprinkle buns with sugar pearls before baking, if desired. Bake until slightly golden brown, 25 to 30 minutes. Remove the pan from the oven. Let the buns cool slightly and serve warm.
Saffron Sweet Buns FAQs
St. Lucia buns are soft, saffron-infused sweet buns traditionally made for St. Luciaโs Day on December 13. In the Swedish tradition, they are commonly shaped into an โSโ with two raisins placed at the ends.
Our family makes them a little differently. Instead of individual S-shaped buns, we roll the saffron dough with an almond paste and Italian pastry cream filling, then slice it into sweet rolls similar to cinnamon rolls. This way, every bite has plenty of the almond filling.
Yes. After cutting and placing the rolls in the baking pan, cover them and refrigerate overnight. Let them stand at room temperature while the oven preheats before baking. The almond cream filling can also be made up to two days ahead of time and stored in the fridge in an air-tight container.
Yes. The saffron can be left out, but it is what gives these rolls their distinctive flavor and color. The rolls will still have the sweet almond filling without it.
Store your rolls for up to 3 days, tightly covered, in the refrigerator. For the best texture, warm individual buns in the microwave for about 20 seconds before serving.
Serving Suggestions
These St. Lucia buns are especially lovely served warm alongside coffee, tea, or Thick Hot Chocolate during the holiday season. For a sweet dessert spread, serve them with Bread Pudding made with homemade Creamy Vanilla Sauce, Butter Cake, or Zeppole (Italian Donuts).
My Pro Tips
Recipe Tips
- Donโt press down when cutting the filled dough or the almond cream can ooze out of the sides.
- Use a sharp knife or unflavored floss for cleaner slices.
- Let the rolls rise until doubled during both rises rather than relying only on the clock.
More Sweet Bread Recipes
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St. Lucia Buns (Saffron Rolls)
Ingredientsย
Dough:
- 1 ยฝ cups warm milk, at 105ยฐF
- ยผ teaspoon saffron threads, lightly crushed into a powder
- 1 tablespoon active dry yeast
- ยฝ cup sugar
- 4 ounces salted butter, 1 stick, plus more for greasing
- 2 large eggs, beaten
- 5 cups all-purpose flour, plus more for dusting
Filling:
- 1 stick almond paste + 1 tablespoon hot water
- ยฝ recipe Italian Pastry Cream
- Optional: Pearl sugar, for decorating
Instructionsย
- Grease a 17" L x 11" W rectangle baking dish with butter or cooking spray. Set aside.ย
- Prepare half a recipe for theย Italian Pastry Cream as directed. In a small bowl, warm the almond paste and 1 tablespoon of very hot water in the microwave for 20 seconds, or until soft.
- Stir the warm almond paste mixture with the pastry cream until well combined (If it is a little chunky, that's normal). Set aside.
- In the bowl of an electric mixer, combine the warm milk, yeast, sugar, saffron.
- Add the beaten eggs, salt and 3 cups of flour. Mix on low speed until blended. Switch to a dough hook and then, again on low speed, slowly incorporate the remaining 2 cups of flour.
- Increase the speed to medium, kneading the dough until smooth and slightly sticky. Incorporate the softened butter gradually, a few small pieces at a time. Shape the dough into a ball and place it in a large, buttered bowl. Turn the dough over in the bowl so it gets coated with butter. Cover the bowl with plastic wrap.
- Let the dough rise in a warm place until it is doubled in volume, about 1-2 hours (depending on house temperature). After the dough has risen, punch it down with your fist once. Place onto a lightly floured surface.
- Roll the dough out into a 12" x 18" rectangle. Spread about 1 to 1 ยฝ cups of the Italian cream mixture in an even layer on top of the dough (you may have a little leftover). Starting with the long side, roll the dough into a cylinder. You may have a little bit of the cream dribble out the sides, use it to spoon on top of the rolls just before baking.
- Place the cut rolls seam-side-down on a flat surface, and cut crosswise into 1-inch slices. Place the dough slices flat-side-down in the prepared baking pan. Crowd them so they touch. Cover with plastic wrap, let the buns to rise until they double in size (Or refrigerate overnight).
- Preheat the oven to 375โ. If refrigerated, let the rolls stand at room temperature while the oven preheats.
- Optional: Sprinkle buns with sugar pearls before baking.ย
- Bake the rolls until slightly golden brown, 25 to 30 minutes. Remove the pan from the oven. Let the buns cool slightly and serve warm.
Notes
- Pairings youโll love with this recipe: Italian Hot Chocolate and Italian Fruit Salad.
- Donโt press down when cutting the filled dough or the almond cream can ooze out of the sides.
- Use a sharp knife or unflavored floss for cleaner slices.
- Let the rolls rise until doubled during both rises rather than relying only on the clock.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these for St. Lucia and they were delicious! Although there are multiple steps (making pastry cream, letting the dough rise, then doing a second rise overnight) it was actually so easy to do and not at all time consuming. I woke up early in the morning to bake in the oven and the whole house smelled so good. The rolls are really soft and with the cream baked inside them, it was super tasty with just the right amount of sweetness. I’ll definitely be making htis every year!
Yes, this is one of those treasured recipes we LOVE. It is a fun tradition, and the buns are absolutely delicious. I’m thrilled this is a new tradition for you.
Hi Elena, this seems to be missing a measurement for salt. I put in 1/2 tsp – I hope that works ๐
Yes! I use salted butter (there is a difference of opinion on baking with salted butter, but I prefer it!); you can add a dash of salt!
Hello Elena,
Thank you for a lovely recipe and for explaining the feast day of St. Lucia, Dec. 13, is there a recipe for the almond paste or what would you recommend to use, in its place of store bought.
Many thanks Jacinta
Hi Jacinta! I use store-bought almond paste and can find it at any grocery store this time of year. I do not have a recipe for homemade almond paste. It is basically almonds and sugar made into a very very smooth paste. Enjoy the recipe for the buns.
The softest sweet buns! Enjoy the tradition and delicious recipe.