Kardemummabullar (Swedish Cardamom Buns)

Kardemummabullar (Swedish cardamom buns) offer a unique flavor profile that is slightly sweet and very aromatic. The star of the show is cardamom, a spice with a complex and unique flavor. Enjoy Kardemummabullar with a cup of tea or an iced Americano.

If you think these cardamom buns look like cinnamon rolls, think again! The dough used to make Kardemummabullar is rich and buttery, slightly sweet, and infused with a whole lot of cardamom. The filling is made with a mixture of brown sugar, butter, and you guessed it, more coarsely ground cardamom!

When baked, the cardamom buns develop a golden, slightly crisp exterior that contrasts with the soft, fluffy interior. Topped with Swedish pearl sugar, these cardamom buns have a subtle crunch that adds to their textural appeal. The overall flavor is not overly sweet and beautifully aromatic, making Kardemummabullar an irresistible treat!

So if you like lightly sweetened pastries and cookies like this Italian pizzelle recipe and these Norwegian krumkaker, you will love this Swedish cardamom bun recipe!

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• 🔖 Ingredients & Substitutions
• 🔪 Helpful Tools
• 🥨 How to Make Kardemummabullar
• 🫙 Kardemummabullar Storage Instructions
• 🤷🏻‍♀️ Recipe FAQs
• 👩🏼‍🍳 Pro Tips
• 🥮 More Dessert Recipes
• 📖 Recipe
• 💬 Comments

🔖 Ingredients & Substitutions

• Flour: All-purpose flour
• Sugar: Granulated sugar, dark or light brown sugar, and Swedish pearl sugar to top the cardamom buns before baking.
• Cardamom: You will need coarse-ground cardamom. You can peel cardamom pods to remove the seeds, which is a LOT of work! I highly recommend buying these cardamom seeds and grinding them with a spice grinder, coffee grinder, or a mortar and pestle.
• Milk: I used whole milk, but you can use skim milk.
• Yeast: Dry active yeast
• Butter: 1 cup of butter, half of which will be used for the dough and the other half for the filling.
• Egg: One egg mixed with 1 tablespoon of water for an egg wash.

*A full list of ingredients can be found in the recipe card.

🔪 Helpful Tools

• Mixer with a dough hook attachment, for mixing the dough
• Pizza slicer or pastry wheel, for slicing the Kardemummabullar dough
• Offset spatula to spread the filling
• Baking sheet
• Parchment paper

🥨 How to Make Kardemummabullar

Before you begin, you need to grind the cardamom seeds. Don't grind them into a powder; you want the cardamom to have a coarser texture.

Step 1: Warm milk for 20 seconds in the microwave, then add to the bowl of your stand mixer. Add yeast and 1 teaspoon sugar, and allow yeast to proof for 15 minutes. 

Step 2: Add flour, remaining sugar, cardamom, and salt to the mixer bowl, then attach the hook attachment. Mix on low for a few minutes until the ingredients are combined, then add softened butter and continue to mix on medium for another 20 minutes until the dough is smooth. If the Kardemummabullar dough is too dry, add a tablespoon or two of water.

First Rise

Step 3: Form Kardemummabullar dough into a ball and add to an oiled bowl. Cover with plastic wrap or a kitchen towel and proof for 45 minutes or until doubled in size. 

Prepare Cardamom Bun Filling

Step 4: Meanwhile, add softened butter, brown sugar, and vanilla to a small bowl and mix with a rubber spatula until combined.

Karedmummabullar Assembly

Step 5: Roll dough onto a lightly floured surface into an approximately ¼" thick and 22"x 12" rectangle. Use a spatula to spread the butter mixture over the dough in a smooth layer. Sprinkle with 1 tablespoon of coarsely ground cardamom.

Step 6: Visually divide the dough into thirds, then fold the left side towards the center, and the right side over it. Gently press to seal the edges. Use a rolling pin to roll the dough into a 10"x14" rectangle.

Step 7: Use a pizza cutter or a pastry wheel to slice the dough into approximately 16 strips weighing around 80 grams each so that they bake evenly. Line two baking trays with parchment paper.

Pro Tip: Using a kitchen scale to weigh the strips helps to keep them uniform. Mine were right about 80 grams each.

Shape Kardemummabullar (Cardamom Buns)

Step 8: Working with one strip at a time, hold the strip from each end and gently pull and stretch to make it longer and narrower. Fold your non-dominant ring finger and pinky, then spread your middle and index finger apart. Hold one end of the strip in between the base of your middle finger and thumb, and with your other hand, wrap the strip a few times around these two fingers, then across the top. Tuck the end under the bun.

Pro Tip: If you're a visual learner, the video for shaping the Kardemummabullar can be helpful!

Step 9: Divide Kardemummabullar between two parchment-lined baking trays and cover loosely with plastic wrap. Proof in a warm location for 45 minutes or until doubled in size. During the last 15 minutes, preheat the oven to 400°F.

Pro Tip: If proofing the kardemummabullar in the oven, don't forget to remove them before preheating the oven.

Step 10: Prepare egg wash by whisking 1 egg with 1 tablespoon of water. Once the Kardemummabullar are proofed, brush with egg wash and sprinkle with Swedish pearl sugar and more cardamom.

Kardemummabullar Baking Instructions

Step 10: Place the baking tray on the middle rack and bake for 9-10 minutes or until golden brown. Flip the tray ½ way through, so they brown evenly. Cool Kardemummabullar on a cooling rack, then enjoy.

🫙 Kardemummabullar Storage Instructions

Kardemummabullar can be stored for a few days at room temperature, in an airtight container or a ziplock bag. For longer storage, place in freezer bags and freeze for up to 3 months.

🥮 More Dessert Recipes

If you enjoy this Kardemummabullar recipe, try these other delicious desserts too!

📖 Recipe