Bready or Not: Swedish-Style Cardamom Buns

Posted by on Sep 15, 2021 in Blog, Bready or Not, yeast bread | Comments Off on Bready or Not: Swedish-Style Cardamom Buns

These Swedish-Style Cardamom Buns are as delicious as they are beautiful, and that’s saying a lot.

Bready or Not: Swedish-Style Cardamom Buns

This enriched dough is light and luscious, and almost melts in the mouth. It’s also somewhat tricky to work with as the dough warms quickly as the rolls are formed. I was dismayed as the dough became tacky as I did the final rolls, but you know what?

Bready or Not: Swedish-Style Cardamom Buns

These rolls are beautiful as they are. Sure, Paul Hollywood would criticize them for not all being the exact same, but I’m not on Great British Bake Off–and neither are you. Embrace the wabi-sabi of these rolls, the perfection in imperfection.

Bready or Not: Swedish-Style Cardamom Buns

Plus, when it comes down to it, the flavor and texture are fantastic. The buttery crumb is perfect with a likewise buttery center swirl that’s packed with cardamom and cinnamon.

Bready or Not: Swedish-Style Cardamom Buns

These buns taste best when slightly warm. Eat them fresh, and after that, give them a quick toast in the oven to wake up the flavor.

Bready or Not: Swedish-Style Cardamom Buns

The buns will keep for up to 3 days at room temperature, but be sure they are in a sealed container. They can also be frozen and thawed later, no problem.

Bready or Not: Swedish-Style Cardamom Buns

Make these buns to really impress guests–and yourself. Like me, I bet you’ll find this recipe to be a keeper.

Modified from Saveur Magazine Volume 4 2018.

Bready or Not: Swedish-Style Cardamom Buns

These incredible buns take a day of wait and effort, but are so worth it! The bread is light, buttery, and luscious, gently warmed by spice.
Course: Breakfast, Dessert
Keyword: yeast bread
Servings: 10 buns
Author: Beth Cato


  • stand mixer
  • parchment paper
  • kitchen brush



  • 1/2 cup cold milk or half & half
  • 1 Tablespoon instant yeast
  • 3 large eggs room temperature
  • 1 teaspoon pure vanilla extract or vanilla bean paste
  • 3 1/4 cups all-purpose flour plus more as needed
  • 1/4 cup white sugar
  • 1 1/4 teaspoons kosher salt
  • 2 sticks unsalted butter (16 Tablespoons) cold, cut into cubes


  • 1/4 cup white sugar
  • 1/4 cup light brown sugar packed
  • 1 Tablespoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 1/2 stick unsalted butter (4 Tablespoons) softened


  • In a small bowl, whisk together the milk, 2 of the eggs, and the vanilla. Set aside.
  • In the bowl of a stand mixer with a paddle attachment affixed, mix together the flour, sugar, and salt. Mix in the chilled butter cubes until they are broken down to the size of peas, which will take a minute or two. Keep the mixer running as the milk mixture is drizzled in. Everything should come together as dough.
  • Turn out dough onto a lightly floured surface. Knead it into a ball and wrap it tightly in plastic wrap. Chill it in fridge for at least 6 hours, or a full day.
  • About 2 1/2 hours before the buns are to be served, prepare to shape them. Line 2 baking sheets with parchment paper. In a small bowl, mix together the filling’s two sugars, cardamom, and cinnamon. In another bowl, beat the remaining egg with a splash of water and set it aside.
  • Lightly flour a large, clean work surface and a rolling pin. [Note for bakers who have hot kitchens: you may need to move fast here, as high-butter content dough can be finicky as it warms.] Roll out the dough into a 12×16 rectangle. Use an uneven spatula or the back of a spoon to evenly spread the softened butter over the surface, leaving a 1-inch border along the top and bottom edges.
  • Sprinkle the sugar and spice mixture over the butter. Brush the edges with the beaten egg; set aside the egg to use again for a wash in a short while. Fold the dough in half so that the two egg-washed edges meet. Then use a knife, pizza cutter, or bench knife to make ten even slices perpendicular to the fold.
  • One at a time, pick up a strip at the two short ends and twist them each in opposite directions while pulling and stretching gently. Coil the strand to make a bun, tucking the outermost end underneath the round. Set on prepared sheet and continue to form more with several inches of space between them.
  • Cover formed buns with plastic wrap and set aside to rise until puffed, about 1 1/2 hours.
  • Preheat oven at 400-degrees and situate racks inside to have five inches of space between them.
  • Remove the plastic wrap and brush the buns with the remaining egg wash. Bake for 12 minutes, then swap the pan positions in the oven, then bake another 8 to 12 minutes. Buns should be a consistent brown, and a digital thermometer discreetly plunged into a center roll should be over 190-degrees.
  • Let rolls cool slightly before indulging. Rolls will keep for up to 3 days in a sealed container at room temperature, and will taste best warmed slightly in an oven or toaster oven. Rolls can also be frozen for later enjoyment.