Best Homemade Swedish Cardamom Buns (Soft and Fragrant)

My First Taste of Sweden

I remember my first Swedish Cardamom Buns recipe. I was visiting a friend in Stockholm. Her grandma placed a warm plate in front of me. The smell was like a sweet, spicy hug. I took one bite and knew I had to learn how to make cardamom buns myself.

That smell takes me right back. It’s the heart of Swedish baking. Getting that flavor right matters. It turns simple ingredients into something magical. Do you have a food smell that brings back a strong memory? I’d love to hear about it.

The Heart of the Bun

Let’s talk cardamom. For authentic kardemummabullar, you need good cardamom. I grind the seeds from green pods myself. The flavor is brighter and fresher. *Fun fact*: Some bakers use a tiny bit of black cardamom baking. It adds a smoky note. I stick with green for that classic taste.

Your cardamom bun dough needs patience. You mix it for a long time. This builds strength, so your buns are soft and tall. I still laugh at my first batch. They were flat as pancakes! I learned why this matters. Strong dough holds all that buttery filling inside.

A Little Baker’s Secret

The recipe calls for fresh yeast. But what if you only have dry? Here’s a key Swedish baking tip. For yeast conversion fresh to dry, use about one-third. So if it says 70g fresh, use 23g dry. It works perfectly. Just mix the dry yeast right into your flour.

This little swap makes the recipe friendly for everyone. No special trip to the store needed. Have you ever had to swap an ingredient in a pinch? How did it turn out?

The Fun Part: Shaping

Shaping cardamom buns is my favorite step. You roll, fill, and fold the dough. Then you cut and twist. There are so many shapes! Simple knots, pretty spirals, or braids. My grandson likes making them into little “snails.” Doesn’t that smell amazing when the cardamom sugar hits the warm butter?

Don’t worry about making them perfect. Each one will be your own. This is where your Swedish pastry recipe comes to life. What’s your favorite shape to make? A simple knot or a fancy twist?

Watching Them Rise and Shine

The final rise is a test of patience. In a warm kitchen, it might take just 45 minutes. On a cold day, it can take three hours. Watch them slowly grow. They are ready when they look puffy and happy.

Baking them fills your whole home with warmth. That waiting time matters. It lets the flavors get to know each other. It gives the yeast one last chance to work. Then, into the oven they go. In just about 9 minutes, you have golden, fragrant buns. Your own batch of homemade Swedish Cardamom Buns is done.

Ingredients:

Ingredient	Amount	Notes
Dough:
Nonfat milk	500 g
AP flour	1100 g
Sugar	200 g
Unsalted butter, room temperature	200 g
Ground cardamom	23 g
Fresh yeast	70 g	OR 23g dry or instant yeast
Salt	15 g
Filling:
Unsalted butter, softened	300 g
Sugar	250 g
Vanilla sugar	3 g
Salt	3 g	Optional
Cardamom Sugar:
Sugar	100 g
Cardamom	40 g

Instructions

Step 1: First, make your Swedish Cardamom Buns dough. Put all dough ingredients in your mixer. Use the hook to mix on low for 5 minutes. Then mix on medium-fast for 30 minutes. The dough will get smooth and strong. Let it rest, covered, for 30 minutes. (A warm kitchen means a faster rise, so plan ahead!)

Step 2: Now, make the sweet filling and cardamom sugar. Just mix each set of ingredients in a bowl. The smell is already amazing, isn’t it? This is the heart of your authentic kardemummabullar. For the best flavor, use freshly ground cardamom. Do you prefer fresh or dry yeast? Share below!

Step 3: Roll your cardamom bun dough into a big rectangle. Spread the filling all over it. Sprinkle that lovely cardamom sugar generously. Then, fold the dough into thirds, like a letter. This creates beautiful layers inside your Swedish pastry.

Step 4: Time for shaping cardamom buns! Roll the dough out a bit more. Cut it into strips. Twist each strip into a knot or a simple “S” shape. (If the butter gets too soft, pop the dough in the fridge for 10 minutes.) Let them rise until they double in size. Patience is a Swedish baking tip I learned the hard way!

Step 5: Bake your buns at 400°F for about 9 minutes. They should turn a perfect golden brown. As soon as they come out, brush them with a simple syrup. Then, sprinkle on more cardamom sugar. Letting them cool is the hardest part of this Swedish Cardamom Buns recipe!

Creative Twists

Orange Zest Filling: Add orange zest to your butter filling. It’s a sunny, bright flavor. Almond Cardamom Twist: Sprinkle sliced almonds on top before baking. They get so nice and toasty. Cinnamon-Cardamom Mix: Use half cinnamon in your sugar. It’s a cozy, familiar twist. Which one would you try first? Comment below!

Serving & Pairing Ideas

Serve your kardemummabullar warm with a big glass of cold milk. It’s a classic Swedish fika treat. For a pretty plate, add a few fresh berries on the side. They look so cheerful next to the golden buns. You could also enjoy one with a cup of strong coffee. The flavors dance together perfectly. Which would you choose tonight?

Keeping Your Buns Fresh and Fragrant

Let’s talk about keeping your Swedish Cardamom Buns lovely. Cool them completely first. Then, store them in a tight tin at room temperature for two days. For longer, freeze them! Wrap each bun tightly in plastic wrap. Pop them all into a freezer bag. They will keep for a month.

I remember my first batch. I left them on the counter uncovered. They went stale by morning! Now I always use a tin. To reheat, warm frozen buns in a 300°F oven for ten minutes. They will taste fresh-baked.

Batch cooking matters. It saves you time on busy days. A sweet, homemade treat is always ready for you. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Bun Troubles

Even grandmas have baking hiccups. Here are three common issues. First, dough not rising? Your yeast may be old. Test it in warm milk with a pinch of sugar. It should get foamy in ten minutes.

Second, filling leaking out? Your butter was likely too soft. I once made this mistake. Use just-softened butter, not melted. Chill the filled dough before baking if your kitchen is warm.

Third, buns not golden? Your oven might run cool. Use an oven thermometer. Rotate your tray halfway through baking. Fixing these issues builds your confidence. It also makes sure every bite is perfect. Which of these problems have you run into before?

Your Quick Questions, Answered

What is the secret to soft buns?

The secret is in the kneading and fat. For this cardamom bun dough, you must knead it well. Mix for a full 30 minutes in your stand mixer. This builds strong gluten. Also, use room-temperature butter. The fat coats the flour, creating a tender crumb. Proper rising is key too. Let the dough double in size for the lightest texture.

What makes Swedish cardamom buns unique?

True Kardemummabullar use lots of freshly ground cardamom. It is in the dough, filling, and sugar topping. This creates a powerful, fragrant aroma. The shaping is also special. They are often twisted into pretty knots. This authentic Swedish pastry recipe is a beloved fika (coffee break) treat. The taste is sweet, buttery, and warmly spiced.

Why is my cardamom bun dough not rising?

Check your yeast first. Did you use the right yeast conversion? For fresh to dry, use about one-third the amount. Also, your liquid could be too hot. It should feel warm, not hot, to your wrist. A cold kitchen slows rising too. *Fun fact: In winter, my rising can take over three hours!* Be patient and keep the dough in a warm, draft-free spot.

How to make bun softer?

To make buns more fluffy, do not skimp on the kneading time. That long mix develops gluten for a soft chew. Also, avoid over-baking. Pull them out when just golden. Brush them with simple syrup right after baking. This adds moisture and a soft sheen. Finally, store them properly in an airtight container once cool.

What is the secret of soft buns?

The secret is gentle handling after the rise. When shaping cardamom buns, be kind to the dough. Do not punch it down hard. Preserve those air bubbles. This keeps the structure light. Using milk in the dough, like this recipe does, also gives a softer crumb than water. These Swedish baking tips make a big difference.

How do I make my buns more fluffy?

For fluffy buns, ensure a good rise. Let the shaped buns double in size before baking. This is the final proof. A warm, humid place is best. In summer, mine proof in just 45 minutes! Also, bake at the right heat. A hot oven (400°F) makes them puff up quickly. Which tip will you try first?

From My Kitchen to Yours

I hope you love making these buns. The smell of cardamom baking is pure joy. It fills your home with warmth. Remember, baking is about practice and love. Do not worry if your first batch is not perfect. Mine certainly was not!

I would love to hear about your baking adventure. Have you tried this recipe? Tell me all about it in the comments below. Share a picture if you can. I will be here, cheering you on.

Happy cooking!

—Marina Caldwell