If there’s one scent that takes me straight to a Scandinavian bakery, it’s the warm, heady aroma of cardamom drifting through the air. Forget cinnamon rolls for a second—kardemummabullar, or Swedish cardamom buns, are the real star of the fika table. These twisted, golden buns are fragrant, buttery, and just sweet enough to make you grab a second (or third).
I still remember the first time I walked into a bakery in Stockholm. I didn’t order a cinnamon bun like everyone else; I went straight for the knot-shaped pastry dusted with cardamom sugar. One bite, and I was hooked. Since then, I’ve tried dozens of recipes to bring that same bakery magic home. Today, I’m sharing the one I swear by—so you can bake your own kardemummabullar without hopping on a plane.
What Are Kardemummabullar?
Kardemummabullar are Swedish cardamom buns made with a rich, yeasted dough that’s flavored with ground cardamom. Unlike cinnamon buns, they’re usually twisted or braided into knots before baking, then brushed with syrup and sprinkled with cardamom sugar.
They’re part of Sweden’s long tradition of baking spiced breads. You’ll often find them alongside other classics like lussekatter (saffron buns), traditional Swedish cinnamon buns, and Swedish braided cardamom bread. While each pastry has its own story, cardamom always plays a starring role in Scandinavian food culture.
Why Cardamom?
Cardamom might not get as much love in North American kitchens as cinnamon or nutmeg, but in Sweden, it’s essential. The spice arrived through trade centuries ago and has stayed firmly in the Scandinavian pantry ever since.
Think of cardamom as the cool cousin of cinnamon—less sweet, more complex, with a hint of citrus and pepper. In buns, it balances the buttery dough beautifully.
Ingredients You’ll Need
Here’s what you’ll gather before tying on your apron:
For the dough:
- 4 cups all-purpose flour
- 1 packet instant yeast (or 2 ¼ tsp)
- ½ cup whole milk, warmed
- ¼ cup sugar
- ½ tsp salt
- 1 large egg
- ½ cup unsalted butter, softened
- 1 tsp ground cardamom (freshly ground is best)
For the filling:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- 2 tsp ground cardamom
For topping:
- ¼ cup sugar
- ½ tsp ground cardamom
- Simple syrup (equal parts sugar and water, boiled and cooled)
Step-by-Step Instructions
1. Make the dough
In a large bowl, whisk together warm milk, sugar, and instant yeast. Let it rest for 5 minutes until slightly foamy. Add flour, salt, egg, softened butter, and ground cardamom. Stir until the dough comes together, then knead for about 10 minutes until smooth and elastic.
Tip: If using a stand mixer, knead on medium speed with a dough hook for 6–7 minutes.
Place the dough in a lightly oiled bowl, cover, and let it rise for 1–2 hours, or until doubled in size.
2. Prepare the filling
In a small bowl, mix softened butter, brown sugar, and cardamom until smooth. You want a spreadable paste.
3. Roll and fill
Once the dough has risen, roll it out on a floured surface into a rectangle (about 16×20 inches). Spread the cardamom butter mixture evenly across the surface.
Fold the dough lengthwise, so you have a long, layered rectangle. Roll lightly to flatten.
4. Cut and shape
Slice the dough into strips (about 1 inch wide). Take each strip, twist it, then tie into a knot shape. This is the fun, slightly messy part—but don’t stress about perfection. Each knot will look a little different, and that’s part of the charm.
5. Second rise
Arrange the knots on parchment-lined baking sheets. Cover loosely with a towel and let them rise for another 30–40 minutes until puffy.
6. Bake
Preheat the oven to 375°F (190°C). Bake the buns for 12–15 minutes, or until golden brown.
7. Finish with syrup and sugar
While still warm, brush each bun with simple syrup. Sprinkle generously with cardamom sugar. This gives them that classic Scandinavian bakery finish—shiny, fragrant, irresistible.
Recipe Card
Kardemummabullar (Swedish Cardamom Buns)
- Prep time: 2 hours
- Bake time: 15 minutes
- Servings: 12 buns
Ingredients:
- 4 cups flour
- 1 packet instant yeast
- ½ cup milk
- ¼ cup sugar
- ½ tsp salt
- 1 egg
- ½ cup butter (softened)
- 1 tsp ground cardamom
Filling:
- ½ cup butter
- ½ cup brown sugar
- 2 tsp ground cardamom
Topping:
- ¼ cup sugar + ½ tsp cardamom
- Simple syrup
Steps:
- Make the dough and let rise.
- Mix filling.
- Roll dough, spread filling, fold.
- Cut strips, twist, and knot.
- Let rise again.
- Bake at 375°F for 12–15 min.
- Brush with syrup and sprinkle cardamom sugar.
How to Serve Kardemummabullar
In Sweden, you’d rarely eat these buns without coffee. The ritual of fika—a coffee break with something sweet—is sacred. These buns fit right in. Pair one with a strong cup of coffee or even hot chocolate if you want a cozier vibe.
They also make a great brunch centerpiece. Stack them high on a platter, and let everyone tear into them while they’re still slightly warm. If you’re feeling extra, serve with whipped cream or a drizzle of honey.
Storage Tips
Homemade buns are best the day they’re baked, but here’s how to keep them fresh:
- Room temperature: Store in an airtight container for up to 2 days.
- Freezer: Wrap individually in plastic wrap, then store in a freezer bag. Warm in the oven at 300°F (150°C) for 10 minutes before serving.
- Reheat: A quick microwave zap works in a pinch, but the oven keeps them crisp on the outside.
Variations You’ll Want to Try
Once you’ve mastered the classic, experiment with these spins:
- Cinnamon + Cardamom Combo: Add a teaspoon of cinnamon to the filling for a nod to traditional Swedish cinnamon buns.
- Finnish Cardamom Buns: Shape them into simple rounds instead of knots—less fuss, same flavor.
- Swedish Braided Cardamom Bread: Skip the knots and braid the dough into a loaf. Slice thick, toast, and serve with butter.
- Sourdough Version: Swap instant yeast for a sourdough starter for extra depth of flavor.
- Saffron Buns (Lussekatter): Try the golden, slightly floral cousin of these buns—often baked during the holidays.
What Makes These Different From Cinnamon Buns?
Both cinnamon buns and cardamom buns are part of Swedish cuisine, but they’re not twins. Cinnamon buns (kanelbullar) are sweeter and spicier, with the familiar flavor we know from North America. Cardamom buns lean aromatic and complex, with less sugar but more fragrance. They’re like cousins—similar dough, different personalities.
Tips for Success
- Freshly grind your cardamom if you can. The flavor difference is dramatic.
- Don’t rush the dough. Give it time to rise fully for that soft, pillowy texture.
- Don’t overbake—golden, not dark brown, is your sweet spot.
Final Thoughts
Kardemummabullar are more than just buns—they’re a little slice of Scandinavian comfort. Baking them at home brings that bakery warmth into your kitchen, and once you’ve tried one, you’ll understand why they’re such a staple in Swedish recipes.
If you’re new to cardamom, this is the perfect introduction. And if you’re already a fan, well… you might never look at cinnamon buns the same way again.
So, go on—tie those knots, fire up the oven, and let the sweet, spicy aroma take over your home.
Kardemummabullar (Swedish Cardamom Buns)
Ingredients
Method
- Warm the milk slightly (not hot) and mix with sugar and instant yeast in a large bowl. Let it sit 5 minutes until foamy.
- Add flour, salt, egg, softened butter, and ground cardamom. Mix until dough forms.
- Knead by hand for 10 minutes or with a mixer for 6–7 minutes until smooth and stretchy.
- Place dough in a greased bowl, cover, and let rise 1–2 hours until doubled.
- Mix filling: butter, brown sugar, and cardamom until smooth.
- Roll risen dough into a rectangle (16×20 inches). Spread filling evenly.
- Fold dough in half lengthwise. Roll lightly to flatten.
- Cut into 1-inch strips. Twist each strip and tie into a knot.
- Place knots on parchment-lined trays. Cover and let rise 30–40 minutes until puffy.
- Bake at 375°F (190°C) for 12–15 minutes, until golden.
- While warm, brush with simple syrup and sprinkle with cardamom sugar.
Notes
- Grind cardamom seeds fresh for the best flavor. Pre-ground works, but freshly crushed pods take it to another level.
- Don’t overbake—these are meant to be soft and golden, not dark brown.
- They’re best the same day, but you can freeze extras and reheat in the oven.
FAQs About Kardemummabullar
1. Can I use regular yeast instead of instant yeast?
Yes, but you’ll need to activate it first in warm milk with sugar before mixing with flour.
2. What’s the difference between Swedish and Finnish cardamom buns?
Finnish versions are usually shaped more simply—round or braided—while Swedish buns are twisted into knots.
3. Can I prep these buns ahead of time?
Absolutely. Shape the buns, cover, and refrigerate overnight. Bake them straight from the fridge in the morning.
4. Are these buns overly sweet?
Not at all. Swedish baking tends to be less sugary than American desserts. The sweetness comes mostly from the filling and topping.
5. Can I make them vegan?
Yes—swap dairy milk for oat or almond milk, butter for vegan margarine, and use a flax egg.
6. Do they taste good the next day?
They do, especially if warmed up. But nothing beats biting into one fresh out of the oven.
