Soft, golden Swedish cardamom buns made with butter, sugar, cardamom, and yeast—perfect for coffee breaks or cozy weekends.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
So here’s the thing: the first time I had a Swedish cardamom bun, I wasn’t even in Sweden. I was standing in a bakery in Minneapolis of all places—big snowstorm outside, and inside, this wave of buttery, spicy air hit me the second I walked in. I’d gone in for a latte, but I left with what looked like a twisted knot of bread that smelled like heaven.
And you know what? That first bite was unforgettable. Warm dough, that almost floral cardamom kick, a little sticky sugar on my fingertips… it reminded me of being a kid at my grandma’s table when she’d make cinnamon rolls, only this was somehow more grown-up. Less sugar bomb, more cozy Scandinavian hug. Since then, every time I bake these, it feels like I’m chasing that first snowy-day memory—messy counter, flour in my hair, but totally worth it.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Swedish Cardamom Buns Recipe?
Here’s why this Swedish Cardamom Buns Recipe belongs in your kitchen: the flavor is honestly next level. Cardamom isn’t just “spicy,” it’s… how do I put it? Imagine cinnamon with a passport and a more interesting backstory. It’s citrusy, warm, and sort of exotic but still comforting. These buns bake up soft, layered, and just sweet enough—not cloying like some pastries can be. And they look beautiful, even if your twists come out lopsided (mine often do). Bakery vibes without the intimidation? Yes, please.
Ingredient Notes:
A few thoughts about what makes these buns special:
-
Whole milk – Warm it gently. If it’s too hot, it’ll kill your yeast. If it’s cold, nothing happens. Yeast is picky like that.
-
Yeast – Active dry yeast is your little magician here. Bubbles mean it’s alive and ready to go.
-
Cardamom – The star. If you can, grind whole seeds. Pre-ground works, but it’s like the difference between fresh coffee and instant.
-
Butter – Oh, lots of it. Softened for the dough, creamy for the filling, and it makes everything indulgent.
-
Eggs – Richness, structure, and that golden color.
-
Sugar – For sweetness, sure, but also for that glossy syrup glaze at the end.
-
Vanilla – Subtle, but don’t skip it—it ties the whole thing together.
How To Make Swedish Cardamom Buns?
Step 1: Make the Dough
Warm your milk with sugar—body temperature, not lava hot. Stir in yeast and let it sit. If it foams, you’re good. If not, start over (been there, trust me).
Step 2: Mix It All Together
Add egg, butter, flour, cardamom, and salt. Knead until it’s smooth and stretchy. If it feels rough or breaks when you tug it, knead longer.
Step 3: First Rise
Cover the dough, let it double in size. My trick? Stick it in the oven with just the light on. Warm, draft-free, and perfect for impatient bakers.
Step 4: Make the Filling
Mix butter, sugar, vanilla, and salt until it’s spreadable. In another bowl, combine sugar and ground cardamom for the final sprinkle.
Step 5: Roll and Layer
Roll the dough into a big rectangle. Spread filling, sprinkle sugar, fold it like an envelope, then roll it again. It won’t look perfect, and that’s fine.
Step 6: Shape the Buns
Cut strips, twist them around your fingers, and tuck the ends underneath. Mine sometimes look like tangled headphones, but they still taste incredible.
Step 7: Second Rise
Cover, let puff up again for 30–45 minutes. They should look pillowy and dent slightly when poked.
Step 8: Bake
Brush with egg wash, bake until golden brown, about 12 minutes. The smell will drive you nuts—in the best way.
Step 9: Glaze
Mix warm water and sugar into a simple syrup. Brush buns as soon as they come out, then sprinkle with leftover cardamom sugar.
Want To Save This Recipe?
Storage Options:
These buns are best fresh, but you’ve got options. Keep them in an airtight container on the counter for a day or two, then reheat in the oven or microwave to bring them back to life. They also freeze beautifully—just bake, cool, freeze, and warm them up when you’re ready for that fika moment at home.
Variations and Substitutions:
Want to play around?
-
Swap cinnamon for cardamom if you’re easing someone into it.
-
Add chopped nuts like almonds or hazelnuts for texture.
-
Toss in orange or lemon zest for a citrusy hit.
-
Go decadent with a cream cheese glaze instead of syrup.
What to Serve with Swedish Cardamom Buns?
These pair like a dream with:
-
A hot cup of coffee (because fika isn’t fika without it).
-
Fresh fruit for balance.
-
A slice of cheese—sounds weird, but it’s a thing in Sweden, and it works.
-
Or honestly, another bun.
Frequently Asked Questions:
Can I make the dough ahead?
Yep, let it rise in the fridge overnight. The flavor deepens, and the morning bake is magical.
Do I really need fresh cardamom?
You don’t have to, but once you try it, you’ll never go back. It’s night and day.
Can I freeze them?
Absolutely. Freeze after baking, then warm them up when the craving hits.
And that’s it—my take on the Swedish Cardamom Buns Recipe that never fails to bring comfort and joy. They’re a little messy, a little imperfect, and always worth the effort. So, what do you think—ready to tie yourself in knots over these buns?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Swedish Cardamom Buns Recipe
Ingredients
For the Dough
- 1 cup 250 g whole milk
- 1/4 cup plus 2 tablespoons 82 g granulated sugar
- 3 1/4 teaspoons 10 g active dry yeast
- 1 large egg
- 7 tablespoons 100 g unsalted butter, softened
- 4 cups plus 2 1/2 tablespoons 500 g all-purpose flour
- 1 tablespoon green cardamom seeds ground
- 3/4 teaspoon kosher salt
For the Filling
- 11 tablespoons 154 g unsalted butter
- 2/3 cup 132 g granulated sugar
- 1/2 teaspoon vanilla extract or paste
- Pinch of kosher salt
- 1 egg yolk plus 1 tablespoon water for egg wash
For the Cardamom Sugar
- 1/4 cup 50 g granulated sugar
- 2 tablespoons green cardamom seeds ground
Instructions
Prepare the dough.
- Warm the milk with the sugar in a saucepan until it reaches body temperature (approximately 97°F / 36°C). Stir in the yeast and let sit for about 5 minutes, until bubbles form.
Mix and knead.
- Add the egg, butter, flour, cardamom, and salt to the yeast mixture. Using a stand mixer with a dough hook, knead on low until incorporated, then increase speed to medium. Knead 10–15 minutes until smooth and elastic.
First rise.
- Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in size, about 1 hour.
Prepare the filling and cardamom sugar.
- In one bowl, combine butter, sugar, vanilla, and salt to form a smooth paste. In another bowl, mix the sugar and cardamom for the topping.
Shape the dough.
- Roll the dough into a 12x24-inch rectangle. Spread the butter filling evenly, then sprinkle generously with cardamom sugar, reserving some for garnish. Fold the dough in thirds (like a letter) and roll out again into a 12x14-inch rectangle.
Cut and twist.
- Slice into 14 equal strips. Twist each strip around two fingers, tuck the end underneath, and place on a parchment-lined baking sheet.
Second rise.
- Cover and let buns rise 30–45 minutes, until puffed and holding their shape.
Bake.
- Preheat oven to 400°F (204°C). Brush buns with egg wash. Bake for about 12 minutes, until golden brown and reaching an internal temperature of at least 190°F (87°C).
Glaze and finish.
- While baking, prepare simple syrup by mixing 1/4 cup warm water with 2 tablespoons sugar. Once buns are removed from the oven, brush immediately with syrup and sprinkle with remaining cardamom sugar. Allow to cool slightly before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
