Breads & Doughs Swedish Cardamom Buns 4.63 from 8 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Save Recipe Warm, spiced with cardamom, and perfect for breakfast or tea, my new Swedish Cardamom Buns recipe is your new favorite. By Gemma Stafford | October 11, 2021 | 23 Last updated on November 21, 2021 This post may contain affiliate links. Please see my full disclosure for details. 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. 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 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! Getting Bread To Rise (And Why It Happens)Better Frozen Pizza From ScratchPerfectly Cheesy Monkey BreadBest-Ever Banana Bread Recipe Swedish Cardamom Buns 4.63 from 8 votes Print Recipe Add to Favorites Loading… Warm, spiced with cardamom, and perfect for breakfast or tea, my new Swedish Cardamom Buns recipe is your new favorite. Author: Gemma Stafford Servings: 12 buns Breakfast Baking Pans Oven Prep Time 20 minsCook Time 15 minsProofing time 2 hrs Warm, spiced with cardamom, and perfect for breakfast or tea, my new Swedish Cardamom Buns recipe is your new favorite. Author: Gemma Stafford Servings: 12 buns Ingredients For the dough:3 cups (15oz/426g) all-purpose flour¼ cup (1½oz/43g) dark brown sugar2 teaspoons instant yeast1 teaspoon ground cardamom¼ teaspoon salt1 cup (8floz/240ml) whole milk at room temperature¼ cup (2oz/57g) butter softenedFor the filling:⅓ cup (2½oz/71g) butter softened⅓ cup (2oz/57g) dark brown sugar2 teaspoons ground cardamomEgg washGranulated sugar (for sprinkling) Instructions Make The DoughIn 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 FillingIn 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 BunsPlace 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.