Swedish Cardamom Buns Recipe
Soft and fragrant Swedish cardamom buns made with a buttery yeast dough, sweet spiced filling, and a sugar glaze—perfect for fika or brunch.
16 Servings
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
To prepare these buns gluten-free, substitute the all-purpose flour with a high-quality 1:1 gluten-free baking blend that includes xanthan gum for structure. Keep in mind that gluten-free doughs may not rise as high and may require slightly shorter baking times—watch closely for doneness.