Classic Swedish cardamom buns with sugar pearls. These buns are much easier to make than you may think, and they are perfect for the weekend baking project! Perfect companion with your tea or coffee!
Hey friends! Hope the first week of December went well for you, and you all are gearing up for Christmas?
I've been super busy, trying to meet all the deadlines and finishing all the personal projects (which I'm still finishing TBH), before I take a little break over Christmas. Can't wait!!!
But enough of that, let's get down to today's recipe!
Swedish Cardamom Buns
There is nothing better than cozying up on a sofa with your favourite cuppa on a long December evening, right? But what if I told you that there was something even better- chilling with your fave cuppa and a delicious, buttery, sticky and aromatic cardamom bun that just melts in your mouth! That's right friends, these buns taste like heaven and just like my chocolate hazelnut buns and cinnamon rolls, are made for sharing!
What's so great about this recipe?
- it's much easier to make than you think
- the buns are beautifully soft and full of buttery goodness
- it's wonderfully aromatic thanks to the cardamom
- perfect weekend baking project
- ideal for sharing with friends and family
The soft and elastic dough that the buns are made with is really easy and fun to work with, and can be easily adapted to create many other bakes.
Cardamom buns- the ingredients
The dough is made from cardamom infused milk and butter, strong white bread flour, some golden caster sugar, dried yeast, cinnamon and salt. There is also a cardamom butter, made simply with golden caster sugar, softened butter and cardamom.
One of the ingredients I'm using in this recipe is the sugar pearls. They are exactly what the name suggest, a little drops of white sugar, shaped like small pearls. If you can't find any sugar pearls in shops near you, you can make some with white sugar cubes. Simply use a heavy object, like a rolling pin or pestle to gently crush sugar cube into smaller pieces.
How to prepare the dough
Before we dive into the method, it's wort to mention that you don't necessary need a freestanding mixer to make this recipe. You can make the dough by hand, it is just going to take a bit longer, that's all.
Start with gathering all of the ingredients together. Prepare a large bowl or use a mixing bowl of a freestanding mixer. Tip flour, 75 g of golden caster sugar, yeast, cinnamon and salt and mix it all until well combined.
Use pestle and mortar to crack open 10 cardamom pods and place them together with milk into a small saucepan. You want to heat the milk up, not boil it. Once its heated, take of the heat and add 50 g of cubed butter into the saucepan. Set it aside, until lukewarm and the butter has melted.
When the milk and butter mixture has cool down, strain it through the sieve and discard the cardamom pods. Pour this mixture into the bowl with flour and start mixing on a low speed for a couple of minutes. Increase the speed to medium- high and mix until a smooth and elastic dough forms.
Transfer the dough into a large, clean bowl drizzled with olive oil. Cover with cling film (shower cup works great too!) or tea towel and set aside until it doubles in size. You can also place the dough in the fridge to prove overnight.
Shaping the buns
It's much easier than you may think! Once your dough has doubled in size, it's time to start rolling! Take it out of the bowl and roll into a rectangle, roughly about 40 x 50 cm, with the longer edge facing you. Spread the cardamom butter all over the dough, then fold the dough in half.
Using a sharp knife or a pizza cutter, cut the dough in half, then repeat this process until you have used all of it. You should have roughly about 16 equal strips. Now, cut each strip down the middle, but leave it attached on top. Tie it into a knot, tucking the ends underneath. Voila!
Place the cardamom buns on baking trays, cover with some cling film and set aside for 30 minutes to an hour, or until they are doubled in size. Brush with egg wash, sprinkle with sugar pearls and bake for about 20- 25 minutes until golden brown. Swap the trays halfway through if they're browning unevenly.
Brush baked buns (while they are still warm) with sugar syrup couple of times, allowing them to soak it all up. Enjoy!
Thanks for reading, and as always, feel free to leave me a comment and a rating below! Remember to follow me along on my Instagram, Pinterest and Facebook too!
Swedish Cardamom Buns
- Freestanding mixer
- 30 whole cardamom pods
- 350 ml milk
- 200 g unsalted butter cubed
- 500 g strong white bread flour
- 220 g golden caster sugar
- 7 g dried fast-action yeast
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 tablespoon olive oil
- 1 medium egg beaten
- 2 tablespoon sugar pearls or 4-5 white sugar cubes
- Using a pestle and mortar, crack open 10 cardamom pods and add them into a small saucepan with milk over a medium heat. Warm until steaming, but do not boil. Take of the heat and add 50g of butter into the saucepan (leave the remaining butter at room temperature to soften). Set aside, allowing it to cool until lukewarm, you may want to swirl the saucepan a bit, to encourage the butter to melt.
- Add flour, 75g of golden caster sugar, yeast, cinnamon and salt into a large bowl or a bowl of a freestanding mixer and mix together until well combined. Once the milk has cooled, strain it through the sieve to discard the cardamom pods. Add the milk and butter mixture into the bowl with flour mixture. Mix on medium-high speed (in a freestanding mixer fitted with hook attachment) until smooth, elastic dough will form. This may take about 8-10 minutes. You know your dough is ready, when it no longer sticks to the sides of the bowl. You can also do this by hand, but it may take a bit longer.
- Transfer the dough into large, clean bowl drizzled with olive oil. Cover it with tea towel or cling film and set aside for couple of hours or until doubled in size. You can also prove it in the fridge overnight.
- Crack open the remaining cardamom pods, discard the pods and crush the seeds into a powder. Mix the cardamom with the remaining 150 g of golden caster sugar. In a bowl, mix the remaining butter with all but 2 tablespoon of cardamom sugar.
- Line two baking trays with baking parchment. Punch the dough down to remove any air, then roll it into a rectangle, roughly about 40 x 50 cm with the long edge facing you. Spread the cardamom butter all over the surface, then fold the top half towards the bottom. Using a sharp knife or a pizza cutter, cut the dough in half, then each half in half again, and so on. You should have about 16 strips. Cut each strip down the middle, leaving it attached on top. Tie the dough in a knot and tuck the ends underneath the bun. Place on the tray and repeat with all the strips.
- Cover both baking trays with buns with some cling film and set aside somewhere warm, for 30 minutes- 1 hour, or until doubled in size. Preheat the oven to 190 C (170 C fan). Brush the buns with beaten egg and sprinkle with sugar pearls. Bake for 20- 25 minutes until golden brown.
- Place the remaining 2 tablespoon of cardamom sugar into a small saucepan and add 50 ml of water. Bring to boil, then remove from the heat and set aside to cool. Brush the syrup over the buns couple of times as they cool, allowing them to soak the syrup.
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
If you would like to stay up to date and receive all of my future posts straight to your inbox, make sure to sign up to my newsletter!
This recipe was adapted from BBC Good Food
Is there any way to make these without a stand mixer? Of would the recipe need to be slightly different?
Hello, you can knead the dough by hand, it will take longer, but it is totally doable! 🙂
Lovely recipe! Perfect change from the usual Cinnamon buns that I make 🙂
So glad to hear that you enjoyed this recipe Lisa! Thanks for taking time to leave a comment and review!
Hi Anna, I’m wondering can I leave the shaped bun in the fridge overnight to bake the next morning once they’ve been out of the fridge for 10/15 minutes? Or is it better to leave the dough overnight in the fridge and shape the buns after?
Hi Flora, you can shape the buns, then place in the fridge overnight. Remove them from the fridge next day and let them sit at room temperature for about 45 minutes, then bake as per the recipe instructions. Hope this helps. Happy baking!
I made these this weekend - great combo of delicious and impressive to look at (see the evidence at @_wakey_bakey on insta if you please!). I had trouble containing the filling which meant they turned out slightly less uniform than I would have liked. Do you have any tips for how to keep the butter/ sugar filling neat and from leaking out of the buns? Overall, still lovely.
Hi Ruth! I absolutely love your take on these buns, added pistachios made them look so pretty! You can place the filling in the fridge to allow it to firm up just a bit before spreading it onto the dough (not too long, as it has to have spreadable consistency) or you can roll the dough into rectangle, then transfer it into a large baking sheet or tray (it may need just a bit of re-shaping once on the tray), spread the butter and fold the dough in half, then place it in the fridge for 15-20 minutes, before proceeding with the recipe as per the instructions. Hope this helps!
Those are the BEST cardamom buns i've seen in a while. It looks absolutely gorgeous and so so tempting! Wish I could grab a these from the screen, such gorgeous photos.
Thank you very much Jo, so happy to hear that you like these!
These buns look so mouthwatering and tasty- perfect for this holiday season as well!
Thank you Moop.
WOW, these Swedish cardamom buns look absolutely beautiful and delicious! the shine on them leaves the perfect touch to them and they look super fluffy. I love pastries and I can't wait to try these out, thank you for sharing!
Thanks so much Ramona, I'm so glad to hear you like the look of these! I hope you will try them very soon, please let me know if you do!
This cardamom buns look amazing! I adore anything cardamom , I feel like it is an often forgotten spice . I will be trying these very soon, you really make this process seem easy.
Thanks so much Debbie, I also think cardamom is underrated, the flavour and the aroma of it are just wonderful! My favourite winter spice!
Cardamom buns are my favourite Swedish pastries. In fact, more than the cinnamon rolls. I was all obsessed with cinnamon rolls when I moved to Sweden, but then I discovered the cardamom buns and there has been no going back for me! I'll be trying your recipe soon!
Hey Eva, I'm the same (but don't tell cinnamon rolls ;)! Also, I really hope these can be perhaps in a slightest way, as good as the ones you've been getting in Sweden!
Omg yes please I need these ASAP! I love how you always give great instructions including step by step photos. It makes me wanna make these that much more!
Thanks so much Veronika, I'm so happy to hear that you like these process shots, I always find them helpful when looking at recipes, so really pleased to hear that you like it too!
Your Swedish Cardamom Buns are mouthwatering just looking at them. I hope to make these during this holiday season.
Thanks Denise, let me know if you do!
I read the whole thing and I think you really explained how to make these rolls. They look so good, I think I'll make them my next baking project.
Hello Bernice, thanks so much, really happy to hear that you found my instructions clear and helpful. Let me know if you try making these, would love to know the results!
These are absolutely GORGEOUS Anna! I am constantly surfing for something to make for Christmas and these have hit a home run. I can't wait to make them for my family!!
Thanks so much Aleta, I hope you and your family will enjoy these as much as I do! They are perfect for the Holiday season!
I always wanted to make these, and the recipe is so easy to follow. They came out great! I will definitely be making these again, and am glad I found a recipe that works so well!
Hi Candice, thank you so much for stopping by and leaving this lovely review! I'm so happy that you found it to be easy to follow! Even happier to hear they will be making a regular appearance 😉
I just made these and they are absolutely delicious. To be honest, there is pretty much no evidence that they were ever baked at all. I just have one question. The top of the buns are quite hard and crunchy. How can I get them to come out a bit softer? Thanks!
✨Thank you ✨so much for sharing this recipe! My husband is a big fan of cardamom and this is the perfect treat to go with his tea! I made this today and posted pictures to my FB baking group and they loved it!! I look forward to trying other recipes on your site. ❤️
Hello Jessica, thanks so much for this positive feedback and review! So happy that hubby approves of these too! I hope you will enjoy the other recipes as much as you did with this one!
Thank you very much for this wonderful recipe! They are in the oven right now. I can't wait to eat them 🙂
I have one question though. During baking, the butter from the filling is leaking out of the buns quite a lot. I am sure they will be delicious anyway, but is there a way to prevent this?
Hey Martin, great to hear from you, and to hear you have made this recipe! To prevent the butter leaking from them, I would suggest a couple of things: Firstly, the butter shouldn't be too warm and 'melty' when you spread it on the dough, room temperature is what you are aiming for (which is actually much cooler than you may think). Take the butter out of the fridge about 45min before using it. Secondly, once the buns have proved, you can place them in the fridge for about 25 minutes. This will allow the butter to firm up again, just before baking. Hope this helps, please let me know if you have any other questions!
I love cardamom so much. These buns look so spectacular. Love how you have done the knots. so damn pretty.
Thanks so much Esha! Playing with sweet dough is becoming my new hobby! It's so satisfying, and the end result is always delicious!
Your Cardamom buns look beautiful, Anna! I am a big fan of cardamon, it's such a wonderful spice. Awesome process shots btw. 🙂
Much love, Ela
GUNJAN C Dudani
I am not a baker yet I would love to bake these. These buns are my weakness and can indulge in those anytime and anywhere.
They are my weak spot too! And they are perfect for anytime, especially with a cup of tea or coffee! Glad you like them too, thank you!
I love all things cardamom, so I knew I had to try these buns. They are so delicious! And those sugary pearls on top are wonderful. Your recipe made them so easy to make... thank you!
Hey Candice! Thank you so much for trying the recipe and for your lovely comment! I'm over the moon to hear that! And yes, love that extra crunchy texture from sugar pearls, they're perfect for these buns!
Swedish cardamom buns are such a delicious morning treat for the holidays. I love that you've topped yours with sugar pearls for an added crunch on top!
Oh yes, these are just ideal for this time of the year! And nothing better than a bun and a cup of coffee to start the day with! Thank you so much Jenni! Have a wonderful Christmas!
Very good recipe, I looked at about ten different recipes online before settling on yours! I do have slightly less of a sweet tooth than most people I know so next time I might reduce the sugar and butter mixture by a little bit. Also I added some ground cardamom to the dough as well which I think worked well. Thanks for the recipe!
Hi Harry! I'm so pleased to hear that you enjoyed the recipe, thanks very much for this positive feedback!
Cathleen @ A Taste of Madness
These are so beautiful!! I love the colour. Also, cardamom is one of my favourite flavours, so I would be ALL over these!!
Hey Cathleen! Thanks for stopping by! So happy to hear that you like them! Cardamom is my fave too, love that fragrant aromatic smell and taste of it!
What a gorgeous recipe! The pictures alone make this look so appealing. Reading the ingredients has me dying to make these!!
Aww thank you Leslie! I hope you will give them a try, they are soooooo yummy! And once you've tried them, you will be making them on repeat! x
I love Scandinavian baking because they use lots of cardamom! It's one of my favorite spices. Thanks for those amazing step-by-step photos! The buns look gorgeous and I will definitively be trying them soon!
Hi Paula! I'm so with you on that one! Love Scandi style bakes, and they are just perfect for this time of the year! So happy to hear that you like the recipe and the photos! Have a lovely Christmas!
I really love the pop of flavor cardamom give to baked treats and the step by step photos are a huge help. I don't think I could have tied those knots without them. Thanks!
That is so great to hear Analida! I'm really happy to hear that you have found this recipe to be good and you like the step-by-step photos! Thanks so much!
What stunning buns!! They are so beautiful I just want to reach right in and take one for tea time. Those process shots are great too, very straightforward.
Hi Bernice, thanks so much for stopping by and for your comment! These buns are ideal for your tea or coffee break, it's just a match made in heaven! Glad you have found the process shots helpful too!
Aww yeah. I need to get these in my belly ASAP. Those look fantastic.
Thank you Ben, glad you like them! Definitely one of my favourite things to bake!
Where it calls for discarding the pods after putting the milk mixture through the sieve, I assume you also discard the seeds that are now at least partly separated from the pods?
Hi Peter, yes, you will only need to infuse the milk with them, so you will discard the whole lot. That said, it will still be a delicious bake, even if some of the seeds get through.