Swedish cardamom buns are like a cross between a cinnamon roll and a pull apart bread. They're light, packed with delicious flavor, and a beautiful addition to any coffee table.
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Every year, I do some digging on traditional cookies and breads for the festive season. In general, I manage to make at least a couple (like alfajores, kolache cookies and panettone in previous years).
Of course, I always have some I don't quite get round to making. Well, at least it gives me ideas for another year, I guess. I think these pretty sweet rolls have gone in and out of my list for years, and this year I finally got round to making them.
To say I wish I'd made them sooner, would be an understatement.
I've always been a fan of cardamom (or cardamon as we would write it in the UK). Sure, cinnamon is wonderful as well but cardamom often seems forgotten in comparison. Yet it has such a wonderful, delicately warm flavor.
Thankfully, it seems to be better recognized in some places, like Finland and Sweden where things like 'pulla' bread, cardamom cake and these 'kardemummabullar' (cardamon buns or rolls) are popular treats.
These sweet little buns are perfect with your morning coffee, and you can imagine having your own Swedish Fika at home. I think they are perfect to share with guests for something that bit different but so easy to like, too.
Maybe make a kladdkaka (sticky chocolate cake) or chokladbollar (Swedish chocolate oat balls) as well if you want some variety!
Variations in Swedish cardamom buns
You'll find a few slight variations in how to make these, but essentially they have two core components:
- a cardamom-infused, butter-enriched yeast dough;
- a sugar, butter and cardamom filling.
Some give them an eggwash, and sometimes add a little more sugar on top, while others glaze after baking and add cardamom sugar then. Either way, the idea is to show off the beautiful twists of dough.
Small batch buns!
Most recipes I've found make a huge quantity, which I understand to a point when you are making a yeast bread, you want to get your money's worth from that waiting time. The only thing is these are definitely best fresh and we just don't need 20 of them at a time, and I bet we're not alone there.
So, I have created a recipe that makes 6 cardamom buns which to me is perfect for a small group to enjoy in one sitting. If you need more, you can multiply up the quantities.
If you do have leftovers, you can store in an airtight container and use the next day. I'd recommend warming them either gently in the oven, or simple wrapped in kitchen roll for a short burst in the microwave (I found 15 seconds on 90% was good). You can also freeze them and defrost before re-heating.
How to twist Swedish cardamom buns
While there is a bit of waiting for these to rise, they are not difficult to make. If any bit could be called tricky, though, it would be forming them in to the twisted buns you see here. I found a few different methods and played around to come up with what I have done here which I think is about the easiest.
You basically make two 'legs' that you twist together, then tuck one leg-end into the bit where the legs join, and twist the other over the top and into the middle of the knot you have formed.
I've demonstrated it in the video, below, so do take a look! Honestly, it's pretty easy once you get in to it.
You'll find the dough easy to roll out - it shouldn't be sticky, but instead relatively dry to the touch. However the butter in there, in particular, keeps it nice and soft and adds richness to the flavor.
The bit that makes the twisting tricky, if anything, is you get little bits of sweet, sticky butter coming out on your fingers. But, believe me, it's worth it.
We all loved these and I can definitely see them making a more regular appearance. With a delicious flavor and texture, they're definitely a treat you need to try.
Try these other tasty baked goods perfect for mid-morning coffee:
- Sourdough cinnamon rolls
- Coconut mango scones
- Sour cream mocha cake
- Eggnog cinnamon rolls
- Plus get more snack ideas, both sweet and savory, and Nordic recipes in the archives.
Tools to make these
(affiliate links) I'd recommend using a Half Baking Sheet lined with a Silicone Baking Mat to bake these.
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
Swedish cardamom buns
Ingredients
For the dough
- ½ cup milk
- 1 teaspoon fast acting yeast
- 2 tablespoon unsalted butter softened
- 2 tablespoon light brown sugar
- ½ teaspoon ground cardamom
- 1 ½ cups all purpose flour plain flour
- ⅛ teaspoon salt
For the filling
- 3 tablespoon unsalted butter
- 3 tablespoon light brown sugar
- 1 teaspoon ground cardamom
To top
- 1 egg for eggwash - won't use all
- 1 teaspoon cane sugar approx - or use pearl sugar if you have
Instructions
Forming dough & first rise (40min)
- Warm the milk gently until it just starts to bubble then remove from the heat and set aside to cool slightly. Once it's tepid, sprinkle the yeast over the top and set aside while you prepare out other ingredients.
- Mix together the softened butter, sugar and cardamom. Separately, add the salt to the flour. Mix the butter mixture into the yeast and milk mixture then gradually add the flour. Once combined, turn it out on to a lightly floured surface and knead for around 5 minutes. Note, you can also do the mixing and kneading in a stand mixer.
- Put the dough into a clean, lightly-oiled bowl and cover. Set aside in a warm place for around 40 minutes to double in size.
Mixing filling and forming buns
- When the dough is almost done with it's first rise, mix together the butter, sugar and cardamom for the filling.
- Roll the dough out into a long, thin rectangle, approx 21 in x 7in (52x18cm). Spread the filling evenly over the top then fold the dough to be three layers thick - first fold one third (short end) over to halfway across the rest of the dough, then fold the other side over the top. The layered piece of dough will be roughly square.
- Cut the dough into 6 even strips crosswise (so they are joined on either side), trimming slightly on either end if needed. Then, split each strip in the middle almost all the way but leaving the one side joined (see pics above).
- Take one piece of dough and twist the two strips together, then tuck one end in between where they join, and loop the other end over and through the middle of the loop you have formed. Repeat with the other pieces of dough.
Second rise (30min) then baking
- Put the formed buns on a baking sheet lined with a silicone mat or parchment, cover and set aside to prove for around 30 minutes. Meanwhile, preheat the oven to 425F/220C.
- Lightly brush each bun with egg-wash, sprinkle over a little sugar then bake for approx 12 mins until golden brown on top. Allow to cool for a few minutes before serving (best served warm).
Video
Notes
Nutrition
Remember to pin for later!
Zaakira says
I’ve made these a few times and they always turn out lovely! Is there anyway to half make them in advance , for example doing most of the stages the day before and then popping in the fridge to then bake on the day? Thinking maybe once formed, popping in to the fridge overnight and then bringing to room temp for the second rise before baking?
Caroline says
I'm so glad you enjoyed! Yes, I'd say best option is to refrigerate after you form them, then let them come to room temperature and do the second rise - the time for that rise may vary between both they may rise a little in the fridge and also take time to come to room temperature so you might have to just keep an eye to see.
Cindi says
I tried making these with gluten free flour and they ended up extremely dry and crumbly. Any advice on how to make these gluten free, light, and fluffy? 🙂
Caroline says
Converting to gluten free can be tricky, as different flours absorb liquid differently, as well as the texture they give. I haven't tried converting these so can't say for sure, but a few thoughts - I'd use a gluten free blend that you have used for other baked good and like. I'd suggest one with xantham gum may help with texture as it helps the mixture be that bit more elastic, or you could add a little separately. I'd check the liquid amount as it may be you need more, if they are coming out crumbly and dry - potentially the dough should be a bit stickier as you knead it.
Malaz says
I just made these and they were delicious!! I forgot to egg wash and had to make a quick glaze once they'd baked instead, but so so tasty would love to make them again! Thank you for sharing!
Caroline says
So glad you enjoyed them! And indeed, some add a glaze after baking so both ways work.
B says
Every time I try to make this, the filling oozes out in the oven. Any suggestions? 🙁
Caroline says
So it's one of those things that can happen often and there's only so much you can do about it - you can try to make the twists largely pointing up so less is open to drip down. You cold place the buns in the oven after they have had their second rise for a little bit, eg as the oven warms, so that the butter is firmer before baking. I do find that if you leave them a little after baking then some of whatever leaks out does get re-absorbed, so you do get to enjoy the flavor still, so don't move them for a few minutes after you take them out to let that happen. Hope these help!
Jessica says
These buns are SOOOOOO delicious and taste like my Swedish childhood.
Yes, some of the filling leaked out during baking but most stayed inside and what little did leak didn’t ruin the buns in any way.
Always having difficulties with sweet bread proofing properly, I decided to try and proof these in the oven under the ”proof” setting. It worked wonders!
I will most definitely make these again! They were a huge success and my friends and family all love them too!!
Caroline says
So glad you enjoyed them, and yes I do find on colder days using the oven to help proof really helps.
Abbey says
Sorry one additional question, what yeast brand do you prefer?
Caroline says
I tend to use Red Star.
JK says
My dough came out really dense and didn’t properly rise. Do you know what is the issue? Thank you!
Caroline says
Sorry to hear that, it's hard to say without being there, but my guesses would be one or more of 1) maybe added a bit too much flour (did you weigh? I highly recommend that for accuracy); try not to add much extra flour as you knead. 2) Temperature when rising - if it's not a warm room temp, it can take longer. You can also turn oven on very low, turn off, then use the gently warm oven to help proof. 3) yeast - have you used the yeast for other things recently to know if it generally works well? I would note these don't rise as much as some other baked goods but you should still see some rise and they shouldn't be dense. Hope these help!
Abbey says
Hi, do you think I can use salted butter?
Caroline says
Yes, I think that should probably be fine, it just will taste a little different in the end result and it's hard to say if it will feel too salty, as the salt level can vary from one butter to another and it's something that depends on your taste as well.
Robert says
Delicious! Wonderful flavors, not too sugary. Worth the extra time for rising EXCEPT: my dough does not rise at all. Any suggestions? Maybe put in a warmer place? Different way of adding the dried yeast? Putting it on top of the tepid milk may not be working.
Caroline says
Glad you enjoyed them! As mentioned to others, these don't rise hugely, but yes it may be a warmer place may help. Alternatively, use instant yeast instead of active dry (no need to activate in milk, and can use same quantity). You may find it helps it rise a little quicker/easier.
Kurt says
Really happy with this recipe for Fika buns. Relatively simple, and you can make a small batch. Came out great on the first attempt
Caroline says
So glad to hear that!
JT says
These did not rise at all and the filling all leaked out during baking and burned on the bottom
Caroline says
Sorry they didn't seem to work so well for you - did you test your yeast? They don't rise a huge amount but should definitely rise some, so it may be one of a few things - the yeast, not being quite warm enough where it was left to rise, or not having long enough (or some combination). The filling can leak a little but should still largely stay in and leak into the dough instead. While I have had some come out in baking, I haven't had an issue with it burning and some I find tends to re-absorb as they rest. Were they maybe on a shelf close to your heat source that made them more likely to brown? You can also try to twist the open edges up, as much as possible, to try to avoid some of the leaking.
Cristina says
I would love to make these for Christmas morning, but will be strapped for time. Could I make them a day in advance and store in the fridge until the egg wash stage?
Caroline says
Yes, I think it should be fine to in effect do the second rise overnight in the fridge - you will probably want to check them a little before you plan to bake and potentially leave out at room temperature a little while to rise more, if needed, before the egg wash and baking. Enjoy!
Jade says
I did the first proof for double the suggested time so a total of 80 mins - room temp was around 20 degrees. This was my first attempt at cardamom buns and they turned out so much better than I was expecting! I thought I'd done a terrible job of the twisting and ended up kinda making it up where I did the tucks - it was a very messy affair with the filling coming out in the process! Perfect cardamom aroma wafting through the house and they turned out so fluffy!
Caroline says
Glad to hear they came out well and I agree, that smell as they cook is so good!
B says
They keep coming out terrible - the insides ooze out and they don’t rise. What kind of milk do you use? I tried oat milk and Margerine instead of butter, wondering if that is where I went wrong. Thanks!
Caroline says
Sorry to hear you have been having trouble with them. I use regular cow's milk, and while it will impact the flavor and fat content a little, the liquid feels less likely to change how they form etc. The margarine, on the other hand, I can see impacting more - it has a different melting point, different fat content and can react a bit differently in baking. With these in particular, the thing that comes to mind is that you are in effect creating layers in the dough with the cardamom butter in between (so almost lamination) which margarine doesn't do as well. Even with butter, you do often get some oozing out, but it tends to reabsorb if you leave a minute after you take them out the oven. I'm not sure if the margarine works quite that way. Also certainly flavor-wise there's a difference, too. I'd say if you do definitely want to still use margarine, you might want to re-chill the formed buns before baking (after a bit of a rise) to help get the filling as firm as possible before you bake. And also try to have the open side of the twists facing up as best you can. But I'm not sure you will ever get quite the same results. As for rise, as I've mentioned these don't rise massively compared to some other baking, but I can definitely see the margarine impacting layers, as I say, and possibly more. So I'd suggest you maybe want a little extra yeast to try to counteract that a little.
Diane says
Has anyone used instant yeast? I did and put the dough in my proofing oven but the dough hardly rose. Did I mix it too much?
Caroline says
So it's always hard to say what may or may not make the difference - it could be mixing, though generally not kneading enough is more likely to impact more than too much, I'd tend to think. I'm pretty sure I have made these with instant yeast though I don't quite remember. I would say the dough can sometimes feel like it doesn't rise as much as some other breads, so that may be part of it, but feel free to add a little extra yeast maybe if you feel like it's still too little.
Karen nguyen says
Yummy recipe! My kids made it with me a they turned out great. Would recommend stating in the recipe that you mix the dry ingredients into the wet ingredients. Somehow based on the way the recipe was worded and the mention of flour prior to the milk mixture, my daughter thought you put in the flour into the butter mixture first. All was well, even though we had a bit of a mixup!
Caroline says
So glad to hear you enjoyed them! I've added in "separately" to try to make the flour-salt mixing clearly different, though in all honesty it would probably be fine if combined in a different order.