Swedish cardamom buns are the cozier cousin of the cinnamon roll. Soft, pillowy dough. Fragrant cardamom butter. Pearl sugar on top. Less sweet. More aromatic. Perfect with coffee. Fika time.
Step-by-Step Instructions
Make Dough
Whisk flour, sugar, yeast, salt, and cardamom. Add warm milk, warm water, egg, and softened butter. Knead 8-10 minutes until smooth. Cover and rise 1-2 hours until doubled.
Make Filling
Mix softened butter, sugar, and cardamom until smooth.
Shape Buns
Roll dough into a 10×15 inch rectangle. Spread filling evenly. Fold into thirds (like a letter).
Cut into 12-15 strips. Twist each strip, then coil into a knot or bun shape. Place on a parchment-lined baking sheet.
Second Rise
Cover and rise 30-45 minutes until puffy.
Bake
Preheat oven to 400°F (200°C). Brush buns with egg wash. Sprinkle with pearl sugar.
Bake 12-15 minutes until golden brown.
Serve
Cool slightly. Serve warm with coffee. Fika achieved. Cozy. Aromatic. Perfect.
Summary
Prep Time: 25 min + rises | Bake Time: 15 min | Total: 40 min + rises
Yield: 12-15 buns | Difficulty: Medium
Storage Notes
Counter (airtight): 3 days. Freezer: 3 months. Reheat in oven at 350°F for 5-7 minutes or microwave for 15 seconds. Never refrigerate — bread dries out. Perfect for holiday baking and gifting.
