Swedish Cardamom Buns give you sweet and tasty rolls with warm and bright flavors of cinnamon and cardamom spices combined.
To me, a bread-filled basket is a sight to behold. Has your breath ever stopped at the sight of the bread basket in the hands of the server approaching your table in restaurants?
Nerdy as it sounds, I think mine did, maybe twice or thrice with imaginary background music.
While I am not one to eat the whole basket of bread in one sitting, I just love the sight, smell and feel of warm and fresh bread. To me, it is homey, artistic and very inviting.
Now when I was baking these Swedish Cardamom Buns, the usual aroma of bread in the house is intensified. With the combination of cinnamon and cardamom spices baking away, the house just felt warm and comforting.
Swedish Cardamom Buns are, at their core, cinnamon buns with the addition of the bright, fresh and fruity spice that is cardamom. With just a bit of sprinkled sugar in place of a fancy frosting, these sweet buns are every bit delicious.
Swedish Cardamom Buns: The Process
Kneading the Dough
- The dough formed after mixing the yeast and other ingredients is soft, shaggy and very sticky.
- As you begin to knead, use a little amount of flour just to help you when the dough starts to stick in your hands or your working surface. The flour is only needed at the early stages of kneading but once the dough starts to take form, you need not add any more.
- As you continue to knead, the stickiness will be diminished and the dough will turn smooth.
Kneading is basically a repeated action of pushing the dough down and away from you using your palms, along with the weight of your body. Then you fold the dough over itself and repeat the pushing motion.
The end result should be a smooth dough and not sticky. It should be able to stretch thinly when you take a portion out and stretch it out with your fingers as if to form a square.
Shape the kneaded dough into a ball, let it rise, covered inside a bowl for an hour or so until doubled in size.
Punch dough down and roll in into a 15×21 inch rectangle.
Spread the filling on top of the surface of the dough. Press the filling firmly into the dough using a brush or spatula.
Now, fold the dough business letter style. In the landscape position, fold 1/3 of the dough over to the center. Then fold the other third over that.
Roll the dough briefly just to stretch the width out to about 10-12 inches.
Using a sharp knife or a pizza cutter, cut 2 cm strips of dough starting from one long side to the other. You should have about 15-22 strips.
To assemble each roll, hold one end of a strip with your thumb and next three fingers, wrap dough twice around those fingers (including the thumb), and let the strip pass through the loop where the thumb is, going from under then up to the loop. Pull the strip through the loop ait cross over the bun and tuck the end to the other side.
Actually, just watch this short video. It is way simpler than the tricky instruction.
Place each bun on a baking sheet lined with parchment paper, then cover them loosely with a plastic wrap. Let the buns rise for about an hour, or until the size is doubled.
Preheat oven to 350 F. Make the egg wash by beating one egg with 1 tablespoon of milk. Brush the surface of the buns with the egg wash, and lightly sprinkle with sugar.
Bake at 350 F for 22-25 minutes, or until lightly golden. Serve them warm.
Lastly, savor each and every bite of these sweet, homemade buns.
Life is good.
Do you love baking bread? Check out these other recipes:
- Milk Bread
- Japanese Milk Buns
- Mini Cinnamon Rolls with Coffee Icing
- Chocolate Hazelnut Rolls
- Chocolate Walnut Bread
- Austrian Buchteln
- Brioche Braid
- Brioche Bread Ring with Honey Stung Cream Cheese
- Finnish Pulla
- Cinnamon Roll Bread Loaf
- Whole Wheat Cinnamon Rolls with Easy Caramel Glaze
- Pineapple Buns
- Hawaiian Roll
- Chocolate Chip Bread
If you made a recipe, please tag me on my Instagram or Facebook. I would like to see!
Swedish Cardamom Buns
Ingredients
- 1 and 1/4 cup warm water 105-110 F
- 3/4 stick unsalted butter melted and cooled slightly
- 6 tbsp sugar
- 4 and 1/2 tsp active dry yeast
- 3 large eggs beaten lightly
- 1 and 1/2 tsp salt
- 1/4 cup powdered milk
- 5-6 cups all purpose flour
For the Filling
- 1 stick unsalted butter softened
- 1/4 cup sugar
- 2 tbsp ground cinnamon
- 2 tbsp ground cardamom
Egg Wash
- 1 large egg
- 1 tbsp milk
- sugar for sprinkling
Instructions
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In a large mixing bowl, combine water, melted butter and sugar. Sprinkle the yeast over the mixture and let stand for about 5 minutes or so, until foamy.
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Add the eggs, milk powder and salt and use a wooden spoon to stir everything together. Add 5 cups of flour, one cup at a time, stirring often until a soft dough is formed. Turn it over into a floured surface and knead for about ten minutes, until the dough is smooth and elastic. Use just enough flour from the remaining 1 cup during kneading until the dough is no longer sticky.
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Shape kneaded dough into a ball and place in a bowl. Cover with plastic wrap and let rise for about an hour, until doubled in size.
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Meanwhile, make the filling. Stir together softened butter, sugar, cinnamon, and cardamom until combined. Set aside.
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Punch down risen dough and roll into a 15x21 rectangle. Spread the filling on the surface. Use a spatula, brush or back of the spoon to press the filling into the dough. Starting on the short side of the dough, fold 1/3 of it into the center, then fold the other third over to center too, covering the first flap. This can also be called as the business letter fold. Briefly roll the pin over the folded dough just to stretch the width out to 10-12 inches.
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Using a knife or pizza cutter, cut strips of dough starting from one long side to the other. The strips should be about 2 cm in thickness. You will be able to make 15-22 strips. To assemble the rolls, take one strip, hold one end with your thumb and next three fingers. Wrap the strip around your fingers two times, covering the thumb as well, then pull the dough under and slip it through the opening where your thumb is. Pull it upwards and let it cross over the bun and tuck it in the other side. Watch the short video for assistance.
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Place each roll on a baking sheet that is lined with parchment paper. Cover it loosely with a plastic wrap and let rise for about an hour, until double in size.
Preheat oven to 350 F. Beat 1 egg with 1 tablespoon milk and brush this glaze on the surface of the risen rolls. Sprinkle a little sugar over top of the rolls and bake for about 22-25 minutes, until lightly golden.
Recipe Video
Recipe Notes
Assembly method from Fix, Feast Flair.
Recipe from Epicurious.
Hi Sanna, I am so excited finding your cardamom bun recipe. I have been spooked by this Swedish bun, especially how to assembly them. But you make it so easy. Thank you.
I just wonder, would the steps be different if I use bread flour instead?
Hi Novi! Thank you for your interest in trying the recipe. If you want to use bread flour, the steps will be the same 🙂
I baked these yesterday and while they tasted amazing, they’re like three times the size I was expecting them to be. They baked out to be almost the size of a Panera cinnamon roll (aka huge)! Maybe I let them rise too long? Any suggestions?
Hi Rose! Thank you. Has the size doubled or more during rising? I am thinking it was the rising that caused that. Was it too warm where they have risen?
Mine are enormous too! Maybe next time I won’t allow the dough to rise as long and I think I could get more buns out of the recipe (I ended up with 13). My house smells amazing though!!!
These look amazing! I can’t wait to give them a try!!
You will love these!
Hi Sanna, may I know how grams is 1 stick of butter? Thanks.
Hello, Rose! 1 stick of butter is 113 grams. Happy Baking!
What if you don’t have milk powder? Can I use regular pouring milk? How much?
Hi Audra! The coffee creamer (Coffeemate) can be used as a substitute. With that said, I still recommend that milk powder be used. Good Luck and happy baking.
The picture doesn’t do the size of these rolls justice. Mine also turned out huge, about the size of a softball. They were delicious and will definitely use this as my sweet roll recipe and ditch the traditional cinnamon roll recipe.
Thank you, Ashleigh! I am happy that you liked them. I hope it is still good that they turned out huge 🙂
Can you assemble these the night before and bake them in the morning?
Yes, Anna. Shape them and refrigerate them overnight. In the morning, let them rise for about 2 hours and then bake 🙂 Enjoy!
Hi Sanna
I made these last week and when they came out of the oven they were light and fluffy and delicious. But the next day they were heavy. I’m a novice atworking withyeast dough. Is there anything I can do to bring them back to the same texture they were when they were fresh? Any hlp greatly appreciated.
They were fun to make.
Hello Anne! Thank you for trying the recipe:) I am sorry that they turned out heavy the next day. Did you cover the buns while they were steamy hot? It is possible that the moisture that gets absorbed by the crumbs makes them dense after they sit for a while?
Otherwise, you can either knead the bread more or let it rise a bit longer for both rise times. I hope that helps Anne, and I hope you continue your bread making journey. It is really fun!
These are wonderful! I didn’t have powdered milk so I used 1 cup of whole milk. I had to use quite a bit more flour because so but they still turned out simply perfect. Thank you for sharing this!
Thank you very much Margaret! I am happy that you enjoyed them.
These look absolutely scrumptious and I am eager to try out the recipe! I have a few questions about the powdered milk. Would it be possible to start with warm milk for the yeast rather than warm water and omit the powdered milk entirely? Also, is the powdered milk full fat or nonfat or somewhere in between? Thank you so much!
Hello Christina! The powdered milk I used is full fat. You can also use non-fat, if that is what you have. If you want to omit the milk entirely, use 3/4 cup of warm water for proofing the yeast. Then replace the powdered milk with 1/2 cup of liquid milk. Keep me posted!
Can you use a bread machine to make the dough?
Hello, Phyllis! I have not tried it personally but I don’t see why not 🙂 Good luck and keep me posted.
These look great! I may have to give them a try this weekend. I have a very active sourdough starter, have you ever made them without the yeast and subbed starter for the rise? I am going to play around
Hi Holly! Unfortunately, I always make this with yeast. I have never tried a sourdough starter. Please let me know how it goes, though! Thanks!
Hola, soy de Colombia, estoy suena delicioso!
Tengo una pregunta, el cardamomo lo puedo reemplazar por semillas enteras de cardamomo y qué cantidad debo usar?
Hi, I’m from Colombia, that sounds very delicious!
I have a question, I can to replace the cardamom powder for whole cardamom seeds? And what amount should I use?
Excuse my English.
Hello there, Yomay! Thank you very much! Unfortunately, I have not tested cardamom seeds with this recipe. If you have to use them, I suggest grinding them first using a grinder o a mortar and pestle until they are fine. Then use as directed in the recipe.
Hello! What is the best way to store these?
Hello, Kirby! Store them in a container with a tight lid at room temperature for up to three days 🙂
Hi Sanna,
These look amazing!! Is it okay to use almond milk instead?
Hello Christy! Unfortunately, I have not tested this with almond milk so I cannot guarantee the result. I am sorry! I wish I could help you.
If I just want to use Cardamom and no Cinnamon, how much Cardamom should I use? Still the same amount called for?
Hi Anna! You can increase the cardamom for up to 1/2 tsp more. 🙂 Good luck:)
Hi Sanna,
I baked these today as a birthday present for my best friend; it was my first serious bake – I experimented with cookies and muffins so far – and they turned out pretty OK. The dough rose and it was elastic, but the buns were not holding up like yours, I think I did not knit it enough, maybe? 🙂 Anyways, for a first try, they turned up better than I expected or trusted myself to begin with 🙂
I will definitely try it again and I was thinking if adding a sugar syrup on top would ruin the recipe? I am trying to recreate
a cardamon bun I had in a Danish coffee place in Lisbon – they were stickier and more moist.
Many thanks, again, for this easy to follow recipe.
Hello Adina! Thank you for your feedback 🙂 You can definitely brush these buns with sugar syrup right after baking. That will be awesome too! As with the knitting, it gets better and better for me as I bake it often 🙂 I had to practice too 🙂
Would love to make these gluten free but not sure if I need to add anything to the dough so it can be worked the same as regular dough. Any suggestions?
Hi Theresa! I have not tried baking gluten-free so I cannot really give my input. However, if you do try it, I appreciate you leaving feedback so that others can see. Thanks!
Hi Sanna,
I have not tried to make these yet but am excited to! I would like to make a lot more but smaller. How do you suggest I go about doing so?
Hello there, you can just cut the strips of dough as thin as you can so you can make smaller buns. A pizza cutter will be best to use. Or you can also cut the strips halfway horizontally instead of long ones. I hope that helps!
Hi,
Is it possible to freeze these once they have been shaped? I don’t trust myself to make 20 buns and not eat them in one sitting
Hello there Bronwyn! You can freeze them once they are shaped. Just wrap them well in plastic and then in foil. After that, you can thaw them, let them rise, sprinkle the sugar topping, then bake. I hope you enjoy these!
Hi Sanna,
Do these freeze well after baking or would you recommend freezing them before baking? Thanks!
Hello there, Morgan! You can freeze them once they are shaped. Just wrap them well in plastic and then in foil. After that, you can thaw them, let them rise, sprinkle the sugar topping, then bake. I hope you enjoy these!
Hey Sanna! This recipe has been on my dough/breads pinterest board for awhile and thought I might make them this weekend for my church group. They’re my guinea pigs when I try new recipes. Just curious what the powdered milk’s role is. I’ve never used it before and not sure if excluding it completely and sub with flour would make them come out differently. If it’s a fat that is needed, wouldn’t using regular milk instead of warm water to get the east going work just as well? I guess I could try myself and report back with results but was curious if you knew the science/reason behind powdered milk specifically. Thanks. Can’t wait to try them
Hello there Beth! You can omit the powdered milk if you don’t have it. It just adds a bit of moisture to the bread, and a bit of flavor too. But you can omit it too, if you prefer 🙂
This is the exact same recipe as the one from Gourmet in 1996 (as posted on Epicurious). I was trying to decide on a recipe and compared both side by side. I would have hoped people wouldn’t post other people’s recipes as their own…
Hello Ash! You are correct. This awesome recipe is from Epicurious, as stated in the notes section of the recipe 🙂
I made the filling and it seems very liquid and darker than the video and picture. Did I do this correct?
Hello there! That is fine, just spread it on the dough. And it should be ok.
Hello! I tried making these and they tasted delicious but they didn’t rise at all, I think I may have killed my yeast. How should I avoid this?
Hello Erica! It is best to use a thermometer to know that the liquid don’t get too hot. Good luck!