Swedish Cardamom Buns (2024)

Swedish Cardamom Buns give you sweet and tasty rolls with warm and bright flavors of cinnamon and cardamom spices combined.

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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!