Name: Soft & Fluffy Swedish Cardamom Buns (Kardemummabullar)
Prep time: 60 min
Cook time: 10 min
Total time: 190 min
Ingredients: 1/2 cup + 2 tablespoons whole milk (150 ml ); 2 ¼ teaspoons instant yeast (1 packet see notes for active dry yeast); ¼ cup dark brown sugar (50g); 1 large large egg (room temperature); 1 large egg yolk (room temperature); 4 tablespoons unsalted butter (57g, melted and cooled); 1 tablespoon vanilla extract; 3 cups all-purpose flour (375g); 2 teaspoons cardamom (freshly ground if possible, about 4g, and to taste, see notes!); 1 teaspoon kosher salt; 8 tablespoons unsalted butter (softened, 113g); ½ cup dark brown sugar (100g); 2 teaspoons cardamom (freshly ground if possible, about 4g and to taste, see notes!); ½ teaspoon kosher salt; 2 teaspoons vanilla bean paste (optional); ¼ cup water (boiling); ¼ cup dark brown sugar; 2 teaspoons vanilla bean paste (optional); 1 large egg (beaten); ½ teaspoon cardamom (freshly ground, for topping, optional); 2-3 tablespoons Swedish pearl sugar (for topping optional)

These Soft & Fluffy Swedish Cardamom Buns (Kardemummabullar) are everything a Scandinavian pastry should be - tender, aromatic, and absolutely irresistible with a cup of coffee. We make ours with an egg-enriched dough that's softer and fluffier than traditional recipes, plus dark brown sugar in both the dough AND the buttery cardamom filling for incredible depth of flavor. Freshly ground cardamom is the star here, and your kitchen is going to smell unbelievable! 🤤

Close of shot of Swedish cardamom buns on a black wire cooling rack, on top of parchment paper, with green cardamom pods in a dish on the cooling rack.

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Your Kitchen Is About to Smell Like a Swedish Bakery ☕

In Sweden, these twisted buns are a fika essential - that cozy afternoon coffee break that's a national (and regional!) tradition. When I was an exchange student in Norway, I fell hard for the Nordic way of slowing down with a sweet treat and good conversation. My Finnish and Swedish roots made it feel like coming home.

The twisting might look fancy, but we promise - these are way more approachable than they seem! If you've seen them at trendy bakeries and wondered if you could make them at home, you absolutely can. We'll walk you through every step with photos, from grinding the cardamom to shaping those beautiful knots. And if your first few twists aren't perfect? (Ours certainly aren't!!😂) They'll still taste incredible.

These are perfect for your own fika at home. Set out a plate of warm buns, pour some strong coffee, and slow down for a bit. If you're in a baking mood, our Swedish almond cake is another favorite!

🧈Ingredients

The ingredient list here is simple - the magic is in the technique and that freshly ground cardamom! Quality butter and dark brown sugar do the rest.

How to Make the Best Swedish Cardamom Buns ✨

These buns come together in stages - don't let that intimidate you! Each step is simple, and the results are absolutely worth it.

Grind the Cardamom

Green cardamom pods being crushed in a mortar and pestle.

Crush cardamom pods in a mortar and pestle to release the seeds.

🔪 A mortar and pestle or spice grinder both work here - you just want to crush the pods and grind the seeds coarsely.

✨Fresh is best! We keep whole green cardamom pods on hand - the aroma is so much more potent than pre-ground. You can also buy decorticated cardamom seeds to make the job easier. Pre-ground works in a pinch - use the same amount, but add a bit more if it's been in your pantry a while.

Ground fresh cardamom in a mortar and pestle.

Remove the green shells, then grind the seeds coarsely. Set aside.

💡 Save those shells! They're great for flavoring tea or coffee. And don't stress about perfectly even grinding - those flecks of cardamom will look beautiful in your buns. New to cardamom? Start with less and work your way up.

Activate the Yeast

Foamy yeast in a mixing bowl with a whisk.

Warm the milk to 110-115°F (it should feel warm but not hot). Add the yeast and a pinch of the brown sugar, whisk, and let sit for 5-10 minutes until foamy.

🌡️ Temperature matters! If your milk exceeds 120°F, it will kill the yeast. If the mixture doesn't get foamy, your yeast is dead - start over with fresh yeast. To make your life a little easier, use an instant-read thermometer to ensure your liquid is at the right temperature.

💡 Using instant yeast? You can technically skip proofing, but we always recommend this step to make sure your yeast is alive - especially if it's been sitting in the pantry a while!

Make the Dough

Eggs, butter, and vanilla added to a bowl with yeast and sugar.

To the bowl with your activated yeast, add the egg, egg yolk, melted (and cooled!) butter, and vanilla. Whisk until smooth.

🥚 Why the extra yolk? This is what makes our version softer and fluffier than traditional recipes. The extra fat creates a richer, more tender crumb that stays soft longer!

Dry ingredients of flour, cardamom, and salt in a mixing bowl with a whisk.

In a separate bowl, whisk together the flour, ground cardamom, and salt.

Some of the flour mixture added to the milk and butter mixture in a mixing bowl.

Add about ⅓ of the dry ingredients to the wet mixture and whisk to combine.

🧈 Check your butter temp! If the melted butter is still hot when you add it to the yeast mixture, it can kill the yeast. Let it cool until just warm.

Dry ingredients added to wet ingredients in the bowl of a stand mixer.

Add the remaining dry ingredients.

Soft, pliable dough formed in a stand mixer with a dough hook attached to it.

Switch to a dough hook. Knead on low speed for 8-12 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.

The windowpane test: Stretch a small piece of dough thin - if you can see light through it without it tearing, you're good! This means the gluten is properly developed for soft, fluffy buns.

First Rise

Bowl of dough in a large bowl covered with plastic wrap.

Place the dough in a greased bowl and cover.

Ball of dough doubled in size after first rise.

Let rise in a warm spot for about 1 hour, or until doubled in size.

💡 How to know it's ready: Press the dough lightly - if the indent stays, it's ready. If it springs back, give it more time. But don't let it overproof, or the yeast will run out of energy before baking!

Make the Filling

Brown sugar, cardamom, butter, in a mixing bowl to make filling for buns.

While the dough rises, mix softened butter, dark brown sugar, ground cardamom, salt, and vanilla bean paste (if using) until smooth.

Our twist on tradition: Traditional recipes use white sugar, but we love dark brown sugar in the dough AND the filling for that deep, molasses-y richness. The vanilla bean paste isn't traditional either - but trust us, it makes these buns extra special. Regular brown sugar and vanilla extract work too!

Fill and Cut

Cardamom bun dough on a silicone baking mat rolled flat.

Punch down the risen dough and roll it into a roughly 16x20-inch rectangle. Don't stress about perfection here!

Spreading brown sugar, butter filling on half of a cardamom bun dough.

Spread the filling evenly over HALF of the dough.

💡 No extra flour needed! This dough is so buttery and soft, it shouldn't stick. If it does, just lightly flour your surface.

Dough folded in half to encase the brown sugar cardamom butter filling.

Fold the other half over to encase the filling.

Cut into 12-14 strips, each about 1-1½ inches wide.

💡 Scrappy edges? We bake those too! They won't be as pretty, but they taste just as good.

Shape the Buns

Hands twisting strips of dough to create a knot shape.

Pick up a strip and gently stretch it a bit longer. Twist it clockwise as much as it will allow.

Twisting a knot shape of dough around two fingers.

Wrap the twisted dough around your index and middle fingers once...

Twisting a bun around fingers for a second time to create a knot shape.

...then wrap it around a second time.

Close up of pressing the end of the knot down inside of center of the cardamom knot.

Tuck the ends down through the center of the knot. Press firmly to seal - you may need to press a couple of times to get it to stay.

❄️ Keep that dough cold! If the strips get too soft, greasy, or hard to handle, pop them in the fridge for 10-15 minutes. Work with 2-3 strips at a time and keep the rest chilled to prevent the butter from melting.

💡 Imperfect knots? Who cares! They're still delicious. This takes practice. We're still getting better at it ourselves. (Clearly.. 😂)

Second Rise

Place shaped buns on parchment-lined baking sheets, tucked ends down.

Cover and let rise another 45 minutes to 1 hour until puffy.

💡 Knots came undone? Just press the ends back down through the center before baking.

Bake

Buns brushed with egg wash, and topped with pearl sugar on a parchment lined baking sheet.

Preheat the oven to 425°F. Brush the buns with beaten egg and sprinkle with Swedish pearl sugar and a bit of crushed cardamom if desired.

Brown sugar vanilla syrup in a container with a silicone brush.

While the buns bake, stir together boiling water, brown sugar, and vanilla bean paste for an optional glaze.

✨ Pearl sugar is what gives these buns that signature Scandinavian crunch. The large crystals hold their shape in the oven. Find it at specialty stores or online. No pearl sugar? A generous sprinkle of granulated sugar before baking works too.

Freshly baked cardamom buns on a parchment lined baking sheet.

Bake for 9-11 minutes, watching closely! These go from golden to overdone quickly.

Flat lay of baked cardamom buns topped with pearl sugar on a round cooling rack with coffee and green cardamom pods nearby.

Remove from oven when deeply golden brown and immediately brush with the brown sugar glaze. Transfer to a cooling rack and try not to eat them all immediately. 😂

✨ About the glaze! It adds shine, keeps them moist, and tastes amazing. Totally optional but highly recommended!

Now all that's left is to brew some coffee (or pour some glögg!), set out a plate of warm buns, and enjoy your own fika moment. These are best the day they're made, but they'll keep in an airtight container at room temperature for 3-4 days - if they last that long! 😉 For more cozy bakes like this, check out our Nordic recipes!

Twisted Swedish cardamom buns with Pearl sugar on a black wire cooling rack surrounded by coffee and green cardamom pods.

🇸🇪Love Swedish comfort food? Try our Swedish meatballs with creamy gravy for dinner!

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