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Swedish cardamon buns with one on plate in front
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4.95 from 18 votes

Swedish cardamom buns

These Swedish cardamom buns have a wonderful warm spice flavor and are gently sweet - a delicious coffee-time treat.
Prep Time30 mins
Cook Time12 mins
rest time1 hr 10 mins
Total Time42 mins
Course: Brunch, Snack
Cuisine: Swedish
Servings: 6
Calories: 258kcal
Author: Caroline's Cooking


For the dough

  • ½ cup milk 120ml
  • 1 teaspoon fast acting yeast
  • 2 tablespoon unsalted butter 30g, softened
  • 2 tablespoon light brown sugar
  • ½ teaspoon ground cardamom
  • 1 ½ cups all purpose flour 210g plain flour
  • teaspoon salt

For the filling

  • 3 tablespoon unsalted butter 42g
  • 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


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. 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).



If you would like to make a bigger batch, you can easily double the quantity of everything. Then, when you roll it out, instead of a long thin rectangle make it about the same on the long edge (ie about 21in) and about twice the short edge (ie about 14in). Then fold as above in three, then cut into 12 rather than 6. 


Calories: 258kcal | Carbohydrates: 36g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 63mg | Potassium: 87mg | Fiber: 2g | Sugar: 11g | Vitamin A: 324IU | Calcium: 38mg | Iron: 2mg