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freshly baked kardemummabullar

Kardemummabullar (Swedish Cardamom Buns)

These Swedish cardamom buns are soft, buttery knots flavored with warm cardamom and topped with sugar. They’re less sweet than cinnamon rolls but packed with flavor. Perfect for coffee breaks, brunch, or anytime you want a cozy Scandinavian treat.
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Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 12 buns
Course: Breakfast, Dessert, Snack
Cuisine: Scandinavian, Swedish
Calories: 280
Ingredients Method Notes

Ingredients
  

For the dough:
  • 4 cups all-purpose flour
  • 1 packet instant yeast 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 then cooled

Method
 

  1. Warm the milk slightly (not hot) and mix with sugar and instant yeast in a large bowl. Let it sit 5 minutes until foamy.
  2. Add flour, salt, egg, softened butter, and ground cardamom. Mix until dough forms.
  3. Knead by hand for 10 minutes or with a mixer for 6–7 minutes until smooth and stretchy.
  4. Place dough in a greased bowl, cover, and let rise 1–2 hours until doubled.
  5. Mix filling: butter, brown sugar, and cardamom until smooth.
  6. Roll risen dough into a rectangle (16x20 inches). Spread filling evenly.
  7. Fold dough in half lengthwise. Roll lightly to flatten.
  8. Cut into 1-inch strips. Twist each strip and tie into a knot.
  9. Place knots on parchment-lined trays. Cover and let rise 30–40 minutes until puffy.
  10. Bake at 375°F (190°C) for 12–15 minutes, until golden.
  11. 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.