Best Homemade Swedish Cardamom Buns (Soft and Fragrant)

My First Taste of a Cardamom Bun

I tried my first Swedish Cardamom Bun many years ago. A friend brought one back from a trip. I took one bite and my eyes went wide. It was soft, sweet, and smelled like magic.

I knew I had to learn how to make Swedish cardamom buns at home. That smell took over my kitchen. It felt like a hug. Doesn’t that smell amazing? That first try is why this recipe matters to me. It turns simple ingredients into pure joy.

The Heart of the Bun: Cardamom

Let’s talk about the star. This cardamom bun recipe uses black cardamom. You might know green cardamom. Black cardamom vs green cardamom is fun. Black has a smoky, cozy flavor. Green is brighter and more citrusy.

For these homemade cardamom buns, black is traditional. It gives that deep, warm taste. *Fun fact: Cardamom is often called the “queen of spices.”* It costs more than most spices. But a little goes such a long way. Do you have a favorite spice you love to bake with?

The Fun of Shaping Your Buns

Now, shaping cardamom buns looks fancy. But do not worry. It is like folding a letter and twisting ribbon. My first ones were a bit lumpy. I still laugh at that. They tasted perfect anyway.

The key is the cardamom bun filling. Spread the butter and sugar mix right to the edges. When you fold and twist, every bite will be sweet. This part matters. It makes the bun beautiful and tasty. What kitchen task makes you feel like an artist?

A Little Bakery Inspiration

This is a Cabra Bakery inspired recipe. I read about their buns. They are famous in Sweden. I wanted that soft, fragrant bun in my own oven. So I worked on my own easy Swedish pastry recipe.

The secret is patience. Let the dough rise slowly. It makes the buns light and fluffy. This step matters because good food cannot be rushed. The waiting is part of the love you put in.

Your Sweet Cardamom Dessert Awaits

When they come out of the oven, brush them with syrup. Then sprinkle more sugar and cardamom on top. This makes them shiny and extra sweet. It is the final touch for a perfect sweet cardamom dessert.

Let them cool just a little. Then share them with someone you love. The best part is seeing someone’s happy face after their first bite. Will you save the first bun for yourself or give it away?

Ingredients:

Instructions

Step 1: First, wake up your yeast. Mix it with warm milk. Wait until it gets frothy. It’s like a little science project in a bowl. Now, mix your flour, sugar, and salt. Add the yeast, soft butter, and an egg. Stir until it becomes a dough. Knead it on a floured counter. Keep going until it feels smooth. (Tip: Use the heel of your hand to push the dough away.) Let it rest in a warm spot. Your homemade cardamom buns are starting their journey!

Step 2: Make the magical filling. Soft butter and vanilla get mixed together. In another bowl, mix sugar and black cardamom. Black cardamom vs green cardamom? Black is stronger and smokier. It’s perfect for this cardamom bun filling. Roll your dough into a big rectangle. Spread the butter all over. Then, sprinkle the sugar-spice mix. Doesn’t that smell amazing? This is the heart of your Swedish Cardamom Buns.

Step 3: Time for shaping cardamom buns. Fold the dough into three layers. Then, cut it into long strips. Stretch each strip a little. Now, wrap it around your fingers. Tuck the end underneath. It might feel tricky, but you can do it! I still laugh at my first funny-shaped bun. Place them on a baking sheet. Let them get puffy for an hour. What’s your favorite shape to bake? Share below!

Step 4: Bake your beautiful buns. Brush them with a little egg wash first. This makes them shiny and golden. Bake until they are a lovely brown. While they bake, make a simple syrup. Just simmer water, sugar, and vanilla. As soon as the buns come out, brush them with syrup. Finally, sprinkle with more sugar and cardamom. This easy Swedish pastry recipe fills your kitchen with the best smell.

Creative Twists

Serving & Pairing Ideas

Enjoy your sweet cardamom dessert warm with a cold glass of milk. It’s a classic for a reason. For a fancy touch, serve them with a dollop of whipped cream. A hot cup of coffee or tea is the perfect partner. These homemade cardamom buns are a treat any time of day. Which would you choose tonight?

Keeping Your Buns Fresh and Warm

Let’s talk about storing your beautiful buns. Cool them completely first. Then, store them in an airtight container. They will stay soft on the counter for two days. For longer storage, the freezer is your friend. Wrap each bun tightly in plastic wrap. Then, place them all in a freezer bag.

I remember my first batch. I left them out uncovered. They became dry by the next morning. I was so disappointed. Now, I always use a container with a tight lid. Batch cooking matters because it gives you sweet treats for days. It makes busy mornings feel special. You deserve that little joy.

To reheat, warm frozen buns in a 300°F oven for 10 minutes. This brings back their softness. A quick microwave zap works too, for about 15 seconds. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Baking Hiccups

Sometimes, baking can surprise us. Here are three common issues and easy fixes. First, if your dough won’t rise, check your yeast. Your liquid might be too hot. It should feel warm like bathwater, not hot. I once used very hot milk. My poor yeast never woke up.

Second, if your filling leaks out, you may have rolled too thin. Aim for a 1/4 inch thick rectangle. A thicker dough holds the butter and sugar better. This matters because a good seal keeps all that spicy sweetness inside. You get more flavor in every bite.

Third, if the buns are dry, you may have over-baked them. Ovens can run hot. Start checking at 15 minutes. They should be a lovely golden brown. This matters for a soft, tender crumb. Perfect texture builds your cooking confidence. Which of these problems have you run into before?

Your Quick Questions, Answered

What is the secret to making cardamom buns extra soft and fluffy?

The secret is in the rise. Let your dough double in size for the first proof. Then, let the shaped buns get nice and puffy for the second proof. This creates lots of air pockets. Using whole milk and an egg in the dough also adds richness and tenderness. Proper kneading develops the gluten for a perfect, soft chew.

Can I make the dough for Swedish cardamom buns ahead of time?

Yes, you can prepare this dough ahead. After the first rise, punch it down. Wrap it tightly in plastic wrap. You can place it in the refrigerator overnight. The cold slows the yeast for a slow, flavor-building rise. The next day, let the dough warm up slightly. Then, roll, fill, and shape your buns as directed in the recipe.

What is the difference between Swedish cardamom buns and cinnamon rolls?

The main difference is the spice. This cardamom bun recipe uses fragrant black cardamom. Cinnamon rolls use cinnamon. The shapes are often different too. Cinnamon rolls are usually swirled and sliced. Swedish cardamom buns, or kardemummabullar, are often knotted or twisted. Both are sweet, soft pastries. But cardamom gives a unique, warm, and citrusy flavor that is so special.

How do you get the perfect cardamom filling for kardemummabullar?

The perfect cardamom bun filling is simple. Use very soft, room-temperature butter. Mix it with vanilla extract. Then, mix your sugar with freshly ground black cardamom. *Fun fact: Black cardamom has a smoky, robust flavor, while green is more floral.* Spread the butter first. Then, sprinkle the sugar-cardamom mix evenly over the whole dough. This double layer ensures every bite is flavorful.

Can I use ground cardamom instead of crushing the pods for homemade buns?

You can use pre-ground cardamom in a pinch. But for the best flavor, start with whole pods. Crush the black cardamom pods to get the seeds. Then, grind the seeds into a fine powder. This gives you the freshest, most aromatic spice for your filling. Freshly ground cardamom makes your kitchen smell amazing. It truly lifts this easy Swedish pastry recipe.

What is the traditional way to shape Swedish cardamom buns?

The traditional shape is a twisted knot. After cutting your filled dough into strips, gently stretch one. Wrap the strip around your fingers twice. Then, wrap that twisted piece around its center. Tuck the end underneath to secure it. This shaping method for cardamom buns creates a lovely, knotted look. It gives the bun beautiful layers to hold the sweet cardamom dessert filling.

I hope these tips help you master this Cabra Bakery inspired recipe. Which tip will you try first?

A Final Word From My Kitchen

I hope you feel ready to bake. These homemade cardamom buns are a labor of love. The wonderful smell is worth every minute. Sharing them is even better. I love seeing what you create in your own kitchen.

Please tell me all about your baking adventure. Have you tried this recipe? Let me know how it went in the comments below. I read every single one.

Happy cooking!

—Elena Rutherford

Soft Fragrant Homemade Swedish Cardamom Buns

Author: Elena Rutherford Cooking Method:Baking Cuisine:Swedish Courses:Breakfast Snack

Difficulty:BeginnerPrep time: 45 minutesCook time: 20 minutesRest time: 2 minutesTotal time: 3 minutesServings:12 bunsCalories:450 kcal Best Season:Summer

Description

Soft, fragrant, and perfectly spiced homemade Swedish Cardamom Buns, filled with a buttery cardamom sugar and topped with a sweet vanilla syrup.

Ingredients

DOUGH

• 4 1/4 cups all-purpose flour
• 1 1/4 cup warm whole milk
• 2 1/4 teaspoon active dry yeast
• 1 teaspoon salt
• 1/2 cup white sugar
• 6 tablespoons unsalted butter, softened
• 1 large egg

FILLING

• 1/2 cup butter, room temperature
• 1 teaspoon vanilla extract
• 1 cup granulated white sugar
• 2 teaspoons black cardamom

SIMPLE SYRUP

• 3/4 cup water
• 1 1/2 cups granulated white sugar
• 1 teaspoon vanilla extract

TOPPING

• 1 egg + 1 tablespoon whole milk
• 1/4 cup granulated white sugar
• 2 teaspoons cardamom

Instructions

MAKE THE DOUGH

1. In a small bowl, combine warm milk and yeast. Let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, combine flour, salt, and sugar. Make a well in the center and add the activated yeast mixture, softened butter, and egg.
3. Mix everything until a dough forms.
4. Knead the dough on a floured surface for about 5-10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1-2 hours, or until doubled in size.

MAKE THE FILLING

6. In a small bowl, mix together softened butter and vanilla extract until well combined.
7. In another bowl, mix together granulated sugar and ground black cardamom until evenly combined.

SHAPE THE BUNS

8. Once the dough has doubled in size, punch it down to release the air.
9. Roll out the dough on a floured surface into a large rectangle, about 1/4 inch thick.
10. Spread the butter and vanilla mixture evenly over the dough.
11. Sprinkle the sugar and cardamom mixture evenly over the buttered dough.
12. Fold the left and right sides of the dough inward to overlap on top of each other to create three layers.
13. Roll out the folded dough a bit to flatten it slightly.
14. Cut the dough into long strips, about 3/4 inches wide.
15. Take each strip and stretch it out slightly.
16. Wrap each strip around your fingers twice to create a twisted shape, then wrap it around the center and tuck the end underneath to secure the design.

SECOND PROOF

17. Place the shaped buns on a baking sheet lined with parchment paper, leaving some space between each bun.
18. Cover the buns with plastic wrap and a kitchen towel and let them rise again for about an hour in a warm place, or until they are puffy.
19. Meanwhile, preheat your oven to 375°F (190°C).

SIMPLE SYRUP & TOPPINGS

20. In a pot over medium heat add the water, sugar, and vanilla extract.
21. Bring to a boil so all the sugar is dissolved and then reduce the heat to low and simmer for 10 minutes. Transfer to a bowl and allow to cool to room temperature so it thickens up a bit more.
22. In a small bowl, whisk together the egg and milk to make an egg wash.
23. In another bowl, mix together granulated sugar and ground cardamom.

BAKE

24. Brush the risen buns with the egg wash.
25. Bake in the preheated oven for 15-20 minutes, or until golden brown and cooked through.
26. Brush the cardamom buns with simple syrup and sprinkle the tops with white sugar and black cardamom.
27. Let the buns cool slightly before serving and enjoy your delicious Swedish cardamom buns!

Notes

For best results, ensure your milk is warm but not hot to activate the yeast properly. The buns are best enjoyed the day they are made but can be stored in an airtight container for up to 2 days.

Keywords:Cardamom, Buns, Swedish, Sweet Bread, Pastry