Simple Swedish cardamom buns are a recipe very close to my heritage. While I have never been to Sweden, my great-great-grandmother came to America from Sweden on a boat, and I have a spoon that she carried with her on that boat. I have memories of my great-grandma making us Swedish recipes growing up, and I have found a lot of joy making them myself, and discovering recipes I haven’t made before. I found this recipe in a collection of recipes. I inherited it from my grandma. They do not take much time and are a flavorful alternative to a cinnamon roll, which can be over-sweet for some people. With the sprinkle of sugar instead of frosting, these buns make an excellent dessert or even breakfast!
Histroy of Cardnamon & Swedish Baking
Cardamon is a very commonly known Nordic spice these days. But it didn’t always have ties to Sweden. Cardamom is native to the warmer climates of India and Sri Lanka, most likely made its way to Sweden through the spice trade routes in the medieval and Renaissance periods. It became a coveted ingredient, enjoyed by the wealthy. Flash forward to the 18th and 19th centuries, as sugar and other imported goods became more accessible, cardamom gradually integrated itself regularly into Swedish culinary traditions. Its unique, warm, and slightly citrusy notes proved to be a perfect complement to the simple yet comforting flavors of Swedish breads and pastries, eventually becoming the signature aroma associated with treats like the iconic kardemummabullar.
Ingredients for Perfect Swedish Cardamon Buns
cardamon
Recipe Tips for baking Swedish Cardamon Buns at home
Recipe Tips for baking Swedish Cardamon Buns at home
Stand mixer– for kneading the dough, an option but very handy.
Bowl- for rising the dough
Rolling pin- for making the very big dough rectangle
Cardamon spice– I had a hard time finding it at the grocery store, so I just ordered some!
How to make Traditional Kardemummabullar
In your stand mixer, add the warm water (110 degrees max) melted butter, and yeast. Let that sit for about 5 minutes until the yeast gets bubbly!
Then add the eggs, milk, and salt and stir with a spoon so everything is mixed. Add the 5 cups of flour, and cinnamon, and cardamon, 1 cup at a time, mixing between. Knead in a mixer for 5 minutes, or by hand for about 10-12, until the dough is elastic.
Shape into a ball and let it rise for an hour
Take the dough onto a floured surface, and roll it into a rectangle that is about 15 inches by 20 inches.
Spread butter, then dust with sugar, cinnamon, cardamon mixture and use your rolling pin over the sugar so it is pressed into the dough.
Fold the short end 1/3 of the way over, then fold the other end on top of that one.
Roll until this rectangle is 10×12 inches. and make the strips a little less than an inch thick.
How to twist Swedish Cardamon Buns
Roll the strips into the Swedish buns, this is a really great video I found to help me roll them properly!
Place the rolls on a baking sheet, and let them rise again until they have doubled in size, usually about another hour.
Make the egg and milk wash and brush over the buns.
Bake at 350 for 20-25 minutes, until they are golden on the outside.
Swedish Cardamon Buns
Ingredients
- 1 ¼ cups Warm Water 105-115°F / approximately 300ml
- 4 ½ tsp Active Dry Yeast 4g
- 6 tbs Butter 85 g
- 6 tbs Sugar 75g
- 3 Eggs – Beaten
- ½ cup Milk 120ml
- 1 tsp Salt
- 5-6 cups Flour 625-750g
- 2 tsp Cinnamon
- 2 tsp Cardamon
Filling
- 1 stick Butter 113g
- ¼ cup Brown Sugar 50g
- 2 tsp Cinnamon
- 2 tsp Cardamon
Egg Wash
- 1 Egg – Beaten
- 1 tbs Milk
- sugar for sprinkling on top
Instructions
Making the Dough
- Activate the Yeast: In the bowl of your stand mixer, combine the warm water (105-115°F), melted butter, and yeast. Let stand for 5 minutes, or until foamy, indicating the yeast is active.
- Cream the butter: Cream the butter and sugar together in a bowl.
- Combine Wet Ingredients: Add the lightly beaten eggs, milk, and salt (if using) and yeast to the creamed butter and sugar. Stir with a spoon until well combined.
- Mix the dry Ingredients: Combine the cinnamon and cardamon and flour until throughly mixed.
- Gradually Add Flour: With the mixer on low speed, gradually add 5 cups of flour, one cup at a time, mixing after each addition until just combined.
- Knead the Dough: Increase the mixer speed to medium-low and knead for 5 minutes, or by hand on a lightly floured surface for 10-12 minutes, until the dough is smooth and elastic. It should be slightly tacky but not sticky. If needed, gradually add up to 1 more cup of flour, a tablespoon at a time, until the desired consistency is reached.
Proofing the Dough
- First Rise: Shape the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
Preparing the Filling
- Prepare the Filling: While the dough is rising, in a small bowl, combine the softened butter, sugar, cinnamon, and cardamom for the filling.
Shaping the Buns
- Lightly flour a clean work surface. Turn the risen dough out onto the floured surface and gently roll it into a rectangle approximately 15×20 inches.
- Spread the prepared butter-sugar-spice mixture evenly over the entire surface of the dough.
- Fold one of the short ends towards the center, covering about one-third of the dough. Then, fold the opposite short end over the first fold, creating three layers. So it makes a 10×12 rectangle
- Using a sharp knife or pizza cutter, cut the dough lengthwise into strips about ¾-inch thick.
- Form the Buns: To shape the buns, take one strip and twist it a few times. Then, wrap it around two fingers, tucking the end underneath. Alternatively, you can tie the strip into a simple knot. Consider still linking the video here as a visual aid.
Second Proof
- Second Rise: Place the shaped buns on a parchment-lined baking sheet, leaving some space between them. Cover loosely with plastic wrap or a clean kitchen towel and let them rise again in a warm place for about 1 hour, or until nearly doubled in size.
Baking
- Prepare Egg Wash and Preheat Oven: Preheat your oven to 350°F (175°C). In a small bowl, whisk together the egg and milk for the egg wash.
- Bake the Buns: Gently brush the tops of the risen buns with the egg wash and sprinkle with pearl sugar, if desired. Bake for 20-25 minutes, or until the buns are deeply golden brown.
Notes
If you like these traditional scadinvaian treat, you might also like my traditional Norwegian coffee cake recipe!
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I should try this recipe! I will try adding vanilla extract for the fillings 😃 thank you for sharing!