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Swedish cardamom buns
4.9 from 107 votes

Swedish cardamom buns

Swedish cardamom buns are yeast-leavened sweet rolls flavored with ground cardamom in both dough and filling. The dough has a soft, tender crumb enriched with butter and brown sugar. The filling is a sweet, spiced butter sugar spread. The buns are shaped by rolling and cutting, then baked to a golden finish and topped with an egg wash and sugar for a slight crunch.

Prep Time
30 mins
Cook Time
12 mins
rest time
1 hr 10 mins
Total Time
42 mins
Servings: 6
Calories: 258 kcal
Course: Snacks, Brunch
Cuisine: Swedish

Ingredients

For the dough
  • ½ cup milk
  • 1 teaspoon yeast fast acting
  • 2 tablespoon butter softened, unsalted
  • 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 butter unsalted
  • 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)
    Cup of Yum
  1. 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.
  2. 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.
  3. 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
  1. When the dough is almost done with it's first rise, mix together the butter, sugar and cardamom for the filling.
  2. 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.
  3. 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).
  4. 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
  1. 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.
  2. 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).

Notes

  • The recipe doubles easily; for double quantity, roll the dough into a rectangle approximately 21 inches by 14 inches and cut into 12 buns instead of 6.
  • You can knead the dough either by hand or with a stand mixer depending on convenience.

Nutrition Information

Calories 258kcal (13%) Carbohydrates 36g (12%) Protein 5g (10%) Fat 11g (17%) Saturated Fat 6g (30%) Cholesterol 27mg (9%) Sodium 63mg (3%) Potassium 87mg (2%) Fiber 2g (8%) Sugar 11g (22%) Vitamin A 324IU (6%) Calcium 38mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 258

% Daily Value*

Calories 258kcal 13%
Carbohydrates 36g 12%
Protein 5g 10%
Fat 11g 17%
Saturated Fat 6g 30%
Cholesterol 27mg 9%
Sodium 63mg 3%
Potassium 87mg 2%
Fiber 2g 8%
Sugar 11g 22%
Vitamin A 324IU 6%
Calcium 38mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.