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Hi Bold Bakers!
You know you’ve hit the jackpot when you can make something that tastes just as good as it smells! This Swedish Cardamom Buns recipe is just that, a yeasted dough that transforms into perfect treat for breakfast or in the afternoon with a cup of coffee or tea.
I love working with yeasted doughs, and more importantly, I love teaching you how to work with yeasted doughs — I’ve simplified it as much as humanly possible, so you don’t need to be afraid. Follow my steps and you’l be enjoying breakfast in no time.
If you love my Best-Ever Cinnamon Rolls recipe, you’ll love this one. And, if you have any questions on any of the steps, please leave a comment below, because we answer everyone!
What Is A Swedish Cardamom Bun?
Picture a cross between a cinnamon roll and something similar to pull apart bread — and you’ve got yourself a Swedish Cardamom Bun. Baked off from a yeasted dough, you can even shape your buns the day before, on the pan, before the second rise.
Here’s a secret: if you’re hesitant on figuring out how to recreate the shape of them, feel free to roll them up like cinnamon rolls. Nobody can tell you not to!
Swedish Cardamom Buns vs. Cinnamon Rolls
They’re very, very similar. One of the biggest differences, though, is the use of cardamom instead of cinnamon — seems like a no-brainer, but these might look like they have cinnamon in them, but they do not.
Getting Your Dough To Rise
Every kitchen is different, and where that kitchen is on the planet is also different. It’s a simple way of saying that one of the most difficult parts of working with yeasted doughs is figuring out what works for where you are. But this much remains true: you’re going to have some trouble in a cold kitchen — the cold could make your rising periods much longer.
If your kitchen is cold, try this: To create a warm space for the dough to properly rise, you can turn on your oven for a few minutes, then turn it off and place your dough in the now warmed space. (Make sure you turn the oven off before placing the dough in there!!)
What You Need To Make Cardamom Buns
- Measuring Cups and Spoons
- Bowls and jug
- Rolling pin
- Stand or Hand mixer
- Baking sheet and parchment
Shaping Your Buns
Like I said earlier, if this step is intimidating, you can always shape these like cinnamon rolls — that’s totally fine. But, I think you should start by trying this method first, because it’s easier than you’d think! Either way you’re going to get something delicious in the end.
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Place the dough with a long side closest to you and with a very sharp knife, cut the dough into 12 even strips.
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Working with one strip of dough at a time, cut the strip lengthwise down the center, leaving one end still attached.
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Twist the split ends of the dough together 2 times, then tuck one of the split ends up into where the dough is still joined and tuck the other end over the top and through the center of the bun. (It may feel a bit messy at first but take your time and keep going – you will get the hang of it!).
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Once the bun is formed, place on a prepared baking sheet and repeat with the remaining strips of dough.
Gemma’s Pro Chef Tips For Making Cardamom Buns
- You can shape the buns the day before and store them on the pan, well wrapped in the fridge before the second rise. The next day, allow the dough to come to room temperature and rise until doubled before baking.
- If you love cinnamon, you can replace the cardamom in the filling with cinnamon (keep the cardamom in the dough, though). The flavors will go very well together.
- If you feel intimidated by the bun shaping method, you can simply roll up each strip of dough into a cinnamon roll shape, place the roll cut side up on the prepared pan and tuck the open end up through the bottom and into the center of the roll so it keeps its shape.
- Try these instead of cinnamon rolls for a different twist on a special holiday breakfast (perhaps with the cream cheese glaze from my cinnamon rolls recipe!)
Try These Recipes!
- Crazy Dough Cinnamon Rolls
- No-Yeast Giant Cinnamon Roll
- Cinnamon Roll Cake
- Cinnamon Roll Pancakes
- 1-Hour Cinnamon Rolls
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Try These Recipes!
Swedish Cardamom Buns
Ingredients
For the dough:
- 3 cups (15oz/426g) all-purpose flour
- ¼ cup (1½oz/43g) dark brown sugar
- 2 teaspoons instant yeast
- 1 teaspoon ground cardamom
- ¼ teaspoon salt
- 1 cup (8floz/240ml) whole milk at room temperature
- ¼ cup (2oz/57g) butter softened
For the filling:
- ⅓ cup (2½oz/71g) butter softened
- ⅓ cup (2oz/57g) dark brown sugar
- 2 teaspoons ground cardamom
- Egg wash
- Granulated sugar (for sprinkling)
Instructions
Make The Dough
- In the bowl of a stand mixer fitted with a dough hook or in a large mixing bowl, combine the flour, brown sugar, yeast, cardamom and salt. Stir in the milk and softened butter and knead together to form a dough.
- Knead the dough on low speed in a mixer for 10 minutes or for 15 minutes on a lightly floured surface if kneading by hand.
- Place the dough in a lightly oiled bowl, cover and keep in a warm place until doubled in size, about 45-60 minutes.
Make Your Filling
- In a small bowl, combine the butter, brown sugar and cardamom until evenly mixed and set aside.
- Once the dough has risen, divide the dough in half for ease of handling. On a floured surface, roll out one half into a very thin rectangle. It should be 14x21 inches (36x52cm).
- Spread the filling evenly over the surface of the dough and then fold the long side of the dough in thirds, like a letter. You should have a 7x14-inch (18x36cm) rectangle.
Shaping The Buns
- Place the dough with a long side closest to you and with a very sharp knife, cut the dough into 12 even strips.
- Working with one strip of dough at a time, cut the strip lengthwise down the center, leaving one end still attached.
- Twist the split ends of the dough together 2 times, then tuck one of the split ends up into where the dough is still joined and tuck the other end over the top and through the center of the bun. (It may feel a bit messy at first but take your time and keep going – you will get the hang of it!).
- Once the bun is formed, place it on a prepared baking sheet and repeat with the remaining strips of dough.
- Now repeat this process with the remainder of the dough.
- Cover the dough with some plastic wrap or a damp kitchen towel and let rise again in a warm place for another 30-40 minutes, or until doubled in size again.
- While the buns are rising, preheat the oven to 425°F (220°C).
- When ready to bake, brush the buns with an egg wash and sprinkle with a little granulated sugar.
- Bake for 12-15 minutes, or until golden brown.
- Let cool for a few minutes and serve warm. Store leftovers in an airtight container at room temperature for up to three days. Rewarm in a 300°F (150°C) oven for 5-10 minutes before serving.
I did it! I’m not going to lie, the thought of shaping the buns was intimidating. But I persevered and it is actually rather easy. The buns themselves are lovely. If you like cinnamon rolls, you’ll enjoy these. Cardamom is my spice of the month. A Sri Lankan friend of mine let me try this rice pudding type delicacy recently that used cardamom. So when I saw this recipe I gave it a try. To explain this bun, the best I can say is that it has all the sweetness you expect from a cinnamon roll, but then this wonderful… Read more »
Hi Gemma. I made these using a crossant dough laminating style. Made great cardamon pastries. Also, using a pizza cutter is easier than a sharp knife to cut the strips. For an easy way to make the knots, just hold one end of the strip & roll the end to make the twist then wind it in a circle, tucking the end piece under. Not as hard as the original knot making, but still looks pretty impressive.
is there a video showing the traditional shaping of the cardamom roll?
Hi Gemma, I’m fairly new to your site/channel … but just found this Swedish Cardamom Buns recipe of yours and I love Cardamom. I’m anxious to try it, but would love to see the knot-tying in pictures. If you have some photos, please send my way. I guess I’m a visual learner and it would help me out a lot.
Thanks for all your gorgeous recipes. I’m working my way through them … gradually!
Thanks again,
Sue
Hi Gemma,
These Swedish buns looks delicious! Can I substitute granulated sugar for dark brown sugar?
Ragi
Gemma, can this be made with sourdough or if I want to try it, how do I know the ratio of flour & liquid to sourdough? Love your recipes!
Is there a video on shaping these?
I think there’s an issue with the instructions. It says this makes 12 servings, but you’re cutting 12 strips out of the first half of the dough? What’s happening with the second half?
Sorry I think I needed a video.. didn’t have the confidence
I don’t see where it says to use the other half of the dough?