Swedish Cardamom Buns
Swedish cardamom buns bring the cozy warmth of cinnamon rolls to a twisted, knotted shape. Their soft dough wraps around a buttery filling scented with cardamom and cinnamon, and a light sugar syrup gives the warm tops a gentle sheen.
The dough is enriched with milk, egg, and softened butter, making it tender while still sturdy enough to twist. Take your time shaping the strips, and use a light hand with extra flour so the finished buns stay soft.
What gives these buns their soft, fragrant dough
Warm milk helps bring the dough ingredients together, while instant yeast gives it lift. Cardamom goes into both the dough and the filling, so its distinctive aroma runs through each bite. Salt balances the sweetness, and egg and softened butter add richness.
The dough should become smooth and elastic as you knead it. It may feel a little sticky at first, but resist the urge to add flour too quickly. Stop once it is manageable; extra flour can make the buns dense. Use only a little of the reserved flour if the dough is truly difficult to handle.
Keep the filling in place as you shape
The filling combines softened butter with packed light brown sugar, cardamom, and cinnamon. Spread it across the rolled dough in an even layer, then fold the dough lengthwise before cutting the strips. That fold helps enclose the filling as you twist each piece into a loose knot.
A loose coil with its end tucked underneath gives each bun its shape while keeping the seam from unraveling. Arrange the knots with space between them on the baking sheets so they can rise. Cover them loosely during the final rise, and look for a visibly puffed appearance.
Bake for color, then brush while warm
Egg whisked with milk makes a simple wash for the tops. Brush it on gently so the shaped dough keeps its form. Since both baking sheets go into the oven, swap their rack positions and rotate them halfway through; this helps the buns brown evenly. Watch for a golden surface as the cue that they are ready.
Stir granulated sugar into hot water until it dissolves, then brush the syrup over the buns while they are warm. The thin coating adds a light sweetness and sheen without masking the cardamom and cinnamon. Let the buns cool before serving so the filling and dough can settle.
Frequently Asked Questions
How can I keep the buns from turning out dense?
Be conservative with the reserved flour. Knead until the dough is smooth and elastic, adding only a little extra flour if it remains very sticky. Too much flour can leave the dough heavy instead of soft.
Why does the recipe use cardamom in both the dough and filling?
Cardamom flavors the dough as well as the buttery brown sugar filling, giving the buns a fragrant character throughout. Cinnamon joins the cardamom in the filling, adding warmth without replacing its distinctive flavor.
When should I brush on the sugar syrup?
Brush the dissolved sugar syrup over the buns while they are warm from baking. Its light coating adds sheen and sweetness; allow the buns to cool afterward before serving.
Swedish Cardamom Buns
Course: Breakfast, DessertCuisine: SwedishDifficulty: Easy12
buns35
minutes15
minutes330
kcal2
hours35
minutesThese golden Swedish buns are twisted around a buttery cardamom and cinnamon filling, then brushed with a light sugar syrup while warm. The recipe makes 12 buns for breakfast or an afternoon treat.
Ingredients
- Dough
3 3/4 cups all-purpose flour, plus up to 1/4 cup for kneading
2 1/4 tsp instant yeast
1 cup whole milk, warmed to 105–110°F
1/3 cup granulated sugar
1 tsp ground cardamom
1/2 tsp salt
1 large egg
6 tbsp unsalted butter, softened
- Filling
6 tbsp unsalted butter, softened
1/3 cup packed light brown sugar
1 tbsp ground cardamom
1/2 tsp ground cinnamon
- Egg wash and syrup
1 large egg
1 tbsp milk
2 tbsp granulated sugar
1 tbsp hot water
Directions
- In a large bowl, stir together the warm milk, instant yeast, sugar, cardamom, salt, and egg. Mix in the flour, then add the softened butter. Knead by hand or with a dough hook for 8–10 minutes, until the dough is smooth and elastic. Add a little of the reserved flour only if the dough is very sticky.
- Cover the bowl and let the dough rise in a warm spot for about 60 minutes, until doubled in size.
- Stir together the filling butter, brown sugar, cardamom, and cinnamon. On a lightly floured surface, roll the dough into a 12×18-inch rectangle. Spread the filling over the dough, then fold it in half lengthwise. Cut it crosswise into 12 strips. Twist each strip, coil it into a loose knot, and tuck the end underneath.
- Arrange the buns on two parchment-lined baking sheets, leaving space between them. Cover loosely and let rise for 30 minutes. Meanwhile, heat the oven to 375°F.
- Whisk the egg wash egg with the tablespoon of milk and brush it over the buns. Bake both sheets for 15 minutes, swapping their rack positions and rotating them halfway through, until the buns are golden brown.
- Stir the sugar and hot water until the sugar dissolves. Brush the syrup over the warm buns, then let them cool for 15 minutes before serving.
Notes
- For the softest texture, stop adding flour as soon as the dough is smooth and manageable; too much extra flour can make the buns dense.
