Swedish Cardamom Buns

Name: Swedish Cardamom Buns with Vanilla Glaze
Prep time: 30 min
Cook time: 18 min
Total time: 2 h 45 min
Yield: 16 servings
Cuisine: Swedish
Ingredients: 3 cups all-purpose flour; 1/4 cup granulated sugar; 1 packet (2 1/4 tsp) active dry yeast; 1/2 cup warm milk; 3 tablespoons butter, melted; 1 large egg; 1/2 teaspoon salt; 3 tablespoons butter, softened (for filling); 1/3 cup granulated sugar (for filling); 1 tablespoon ground cardamom; 1 egg, beaten (for egg wash); 1 cup powdered sugar (for glaze); 2-3 tablespoons milk (for glaze); 1/2 teaspoon vanilla extract (for glaze)

Swedish cardamom buns are soft, aromatic yeast rolls twisted into knots with a spiced cardamom-sugar filling and finished with vanilla glaze. Their fragrant, warm spice flavor and pillowy texture make them a beloved Scandinavian breakfast staple.

🌍Swedish 🥗Vegetarian 🏷️Cardamom 🏷️Buns 🏷️Sweet rolls 🏷️Pastry

Total

2h 45m

Servings

16

Difficulty

Expert

Est. Cost

$26–$43

Recipe Source

View original recipe

From The View From Great Island

Ingredients

3 cups all-purpose flour
1/4 cup granulated sugar
1 packet (2 1/4 tsp) active dry yeast
1/2 cup warm milk
3 tablespoons butter, melted
1 large egg
1/2 teaspoon salt
3 tablespoons butter, softened (for filling)
1/3 cup granulated sugar (for filling)
1 tablespoon ground cardamom
1 egg, beaten (for egg wash)
1 cup powdered sugar (for glaze)
2-3 tablespoons milk (for glaze)
1/2 teaspoon vanilla extract (for glaze)

14 Ingredients

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Instructions

1
In a large bowl, combine warm milk, a pinch of sugar, and yeast. Let stand for 5-10 minutes until foamy.
2
Add melted butter, egg, remaining sugar, and salt to the yeast mixture.
3
Gradually add flour, mixing until a soft dough forms.
4
Turn dough onto floured surface and knead for 8-10 minutes until smooth and elastic.
5
Place in greased bowl, cover, and let rise in warm place for 1 hour until doubled.
6
For filling, mix softened butter, sugar, and cardamom until combined.
7
Punch down dough and divide in half.
8
Roll one half into a rectangle and spread half the filling over one half of rectangle.
9
Fold unfilled half over filling and roll lightly to even out.
10
Cut into 8 equal strips.
11
Cut each strip lengthwise almost all the way through, leaving top connected.
12
Twist each 'leg' gently in same direction, then twist the two legs around each other.
13
Coil twisted dough into round shape, tucking end underneath.
14
Place on parchment-lined baking sheet and repeat with remaining dough.
15
Cover and let rise 30-45 minutes until puffy.
16
Brush with beaten egg.
17
Bake at 375°F for 15-18 minutes until golden brown.
18
For glaze, whisk together powdered sugar, milk, and vanilla.
19
Drizzle glaze over cooled buns.

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Tips & Notes

Pro tips

Warm milk should be 110–115°F—too hot kills yeast, too cool slows fermentation.
When twisting dough into knots, avoid overworking; handle gently to keep buns light and plush.
Brush the vanilla glaze over warm buns so it sets into a glossy finish; apply after buns cool slightly to prevent the glaze from running off.
Toast whole cardamom pods and grind fresh for the most aromatic filling, or use pre-ground cardamom stored in a cool, dark place for best potency.

Substitutions

All-purpose flour → bread flour (results in slightly chewier texture)
Active dry yeast → instant yeast (reduce quantity slightly, about 2 teaspoons)
Granulated sugar → light brown sugar in filling (adds molasses depth)

Storage & make-ahead

Store in an airtight container at room temperature up to 2 days or freeze up to 1 month; reheat in a 300°F oven for 5–10 minutes.

Equipment

Stand mixer (optional but recommended for kneading dough) · Instant-read thermometer (for verifying milk temperature)

Common Questions

Can I make Swedish cardamom buns ahead of time?

Yes. Shape the buns, cover, and refrigerate up to 12 hours before the final rise. Let them come to room temperature for 30–45 minutes, then bake as directed.

How do I know when the dough has risen enough?

The dough should roughly double in size and a gentle poke should leave a slow-filling indent. This typically takes 1–1.5 hours at room temperature.

What's the difference between cardamom buns and cinnamon rolls?

Cardamom buns use ground cardamom instead of cinnamon for a more floral, slightly eucalyptus-like warmth, and are traditionally twisted into knots rather than spiral rolls.

Can I substitute the cardamom?

Ground cardamom has a unique flavor that's difficult to replicate, but a small blend of cinnamon and nutmeg can work in a pinch, though the taste will differ.