Easy Swedish Cardamom Buns

These cardamom buns are my cozy little rebellion against boring breakfasts — pillowy yeasted rolls scented with warm green cardamom, a buttery sugar swirl, and that irresistible sprinkle of pearl sugar or sliced almonds on top. They’re not fussy, they’re not perfect, and they somehow make everyone stop whatever they’re doing and gravitate toward the kitchen.

My husband calls these “the smell buns” because the house fills with a warm spice fog when they bake. Our kiddo learned to say “kar-da-mom” after the third batch and now requests them for every celebration and, somehow, every Tuesday. Once, I tried to rush the rise because we needed to leave; we ate slightly dense but gloriously warm buns in the car with napkins and coffee — chaotic, sticky, and absolutely adored. This recipe is what I reach for when I want to impress zero people and feed everyone anyway.

Kitchen Talk

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This dough is soft and forgiving, but the little quirks are my favorite part. I once forgot the cardamom in the dough and had to scrape it back in after the first rise — the buns were a little uneven, but everyone devoured them anyway. If you like a tiny caramel edge, brush with melted butter mid-bake for a nutty finish. I sometimes swap the classic pearl sugar for sliced almonds when I run out (and yes, that’s also great). If you’re lazy like me, use a stand mixer; if you’re romantic, hug the dough with your hands.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use a strong all-purpose or bread flour for a slightly chewier bun; granulated sugar is fine for the filling, but a touch of brown sugar adds warmth.
– Dairy: Whole milk makes the dough richer and gives better browning, but any milk will work in a pinch. Choose unsalted butter so you can control the salt in the filling.
– Fats & Oils: Real butter is worth it here — it’s the backbone of that tender crumb and buttery filling. Margarine will work, but the flavor changes.
– Spices: Freshly ground green cardamom pods are magical if you can find them; pre-ground is okay but weaker, so use a little extra.
– Eggs: Some versions call for an egg wash for shine; keep one on hand if you like glossy, pretty buns.

Prep Ahead Ideas

– Make the dough the night before and let it proof slowly in the fridge — easier morning baking and deeper flavor.
– Mix the filling and store it in an airtight container in the fridge so you’re only rolling and shaping the next day.
– Shape the buns and freeze them on a tray; once solid, transfer to a bag. Bake from frozen with an extra few minutes of oven time.
– Use shallow, lidded containers for overnight dough to avoid drying, and line trays with parchment to avoid sticky mornings.

✔Time-Saving Tricks

– Warm the milk to finger-warm using the microwave in short bursts instead of waiting on the stovetop.
– Use a stand mixer with the dough hook to cut kneading time in half; your arms will thank you.
– If you’re late, proof in a slightly warm (not hot) oven with the light on to speed things up gently.
– Buy pearl sugar if you want authentic crunch without fuss — or swap for coarse turbinado sugar if needed.

✔Common Mistakes

– Don’t use milk that’s too hot or you’ll kill the yeast — I did this once and we had sad, stubborn dough; start over or proof a new batch.
– Overfilling the roll with butter/sugar makes it leak and pool on the pan — less is more for neat layers.
– Skimping on cardamom means bland rolls; add little by little and taste the dough aroma.
– Underbaking makes squishy centers; if tops brown too fast, tent with foil and finish baking.

What to Serve It With

– Strong coffee or a cardamom latte — these buns live for a good cup.
– A smear of butter and a thin jam (lingonberry or apricot) for classic Swedish vibes.
– A simple yogurt bowl with berries for brunch balance.
– Slices of sharp cheese for an unexpected savory contrast.

✔Tips & Mistakes

– If your dough feels sticky, give it a short rest — hydration evens out and the dough becomes workable.
– Salt timing matters: salt too early and it can slow yeast; mix it in with dry ingredients, not directly on yeast.
– One time I rushed shaping and popped a bun that collapsed — lesson: gentle rolling keeps the spiral intact.
– If the tops brown too fast, lower oven rack and tent with foil for the last few minutes.

✔Storage Tips

Keep cooled buns in an airtight container at room temperature for 2 days — they’ll get softer as they sit but still tasty. For longer life, freeze wrapped tightly (individual wraps are best) for up to two months. Reheat in a warm oven or toaster oven to revive the outside; the inside stays pillowy. Cold is okay (I eat them straight from the fridge with coffee), but a quick zap or oven warm-up brings back that fresh-baked vibe.

✔Variations and Substitutions

– Swap some of the butter in the filling for almond paste for richer, more pastry-like buns.
– Brown sugar in the filling adds molasses depth if you like darker, caramel notes.
– Use ground cardamom in the dough and add a little extra to the filling if your cardamom is old/weaker.
– No dairy? Use a full-fat plant milk and vegan butter — texture will be slightly different but still lovely.
– Short on time? Use store-bought croissant or puff pastry as a shortcut for a different but delicious texture.

Frequently Asked Questions

Easy Swedish Cardamom Buns

Soft, fragrant cardamom knots with a shiny syrup finish—simple to twist, golden, and perfect with coffee.

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Prep Time: 1 hour hour 30 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 1 hour hour 48 minutes minutes

Servings: 12

Ingredients

 

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Dough

• ▢ 1 cup warm whole milk about 110°F
• ▢ 5 tbsp unsalted butter cut into small pieces
• ▢ 0.38 cup granulated sugar
• ▢ 2 tsp active dry yeast
• ▢ 1.5 tsp ground cardamom freshly ground if possible
• ▢ 3.25 cup all-purpose flour plus a little for dusting
• ▢ 1 tsp fine salt

Filling

• ▢ 6 tbsp unsalted butter, softened
• ▢ 0.5 cup granulated sugar
• ▢ 1.75 tsp ground cardamom
• ▢ 0.5 tsp ground cinnamon optional but tasty
• ▢ 0.25 tsp fine salt
• ▢ 1 tsp vanilla extract

Syrup & Topping

• ▢ 0.25 cup granulated sugar for syrup
• ▢ 0.25 cup water for syrup
• ▢ 2 tbsp coarse sugar or pearl sugar for topping

Instructions

Preparation Steps

• Warm milk and butter until butter melts; cool until pleasantly warm.
• Sprinkle yeast and 1 teaspoon sugar over warm milk; let foam 5–10 minutes.
• Whisk flour, remaining sugar, cardamom, and salt in a large bowl.
• Pour yeast mixture into dry ingredients; mix until a shaggy dough forms.
• Knead until smooth and elastic, 8–10 minutes. Cover and rise until doubled.
• Stir filling ingredients together until creamy and spreadable.
• Punch down dough. Roll into a 12x18-inch rectangle on a floured surface.
• Spread filling evenly. Fold in thirds like a letter; roll lightly to seal.
• Cut into 12 strips. Twist each and tie into a loose knot.
• Set on lined sheets. Cover and rise until puffy, 25–35 minutes. Preheat to 400°F.
• Bake until deep golden and set, about 14–18 minutes.
• Simmer sugar and water until clear. Brush hot buns; sprinkle coarse sugar. Cool 10 minutes.

Notes

Try adding a touch of orange zest to the filling for a citrusy twist. Store cooled buns airtight at room temperature for 2 days, or freeze up to 2 months; refresh in a warm oven before serving.

This recipe is an original creation inspired by classic Easy Swedish Cardamom Buns flavors. All ingredient ratios and instructions are independently developed.