Swedish Cardamom Buns

Hi Bold Bakers! You know you’ve hit the jackpot when you can make something that tastes just as good as it smells! This Swedish Cardamom Buns recipe is just that, a yeasted dough that transforms into perfect treat for breakfast or in the afternoon with a cup of coffee or tea. Already have an account? I love working with yeasted doughs, and more importantly, I love teaching you how to work with yeasted doughs — I’ve simplified it as much as humanly possible, so you don’t need to be afraid. Follow my steps and you’l be enjoying breakfast in no time. If you love my Best-Ever Cinnamon Rolls recipe, you’ll love this one. And, if you have any questions on any of the steps, please leave a comment below, because we answer everyone!

What Is A Swedish Cardamom Bun?

Picture a cross between a cinnamon roll and something similar to pull apart bread — and you’ve got yourself a Swedish Cardamom Bun. Baked off from a yeasted dough, you can even shape your buns the day before, on the pan, before the second rise. Here’s a secret: if you’re hesitant on figuring out how to recreate the shape of them, feel free to roll them up like cinnamon rolls. Nobody can tell you not to!

Swedish Cardamom Buns vs. Cinnamon Rolls

They’re very, very similar. One of the biggest differences, though, is the use of cardamom instead of cinnamon — seems like a no-brainer, but these might look like they have cinnamon in them, but they do not.

Getting Your Dough To Rise

Every kitchen is different, and where that kitchen is on the planet is also different. It’s a simple way of saying that one of the most difficult parts of working with yeasted doughs is figuring out what works for where you are. But this much remains true: you’re going to have some trouble in a cold kitchen — the cold could make your rising periods much longer. If your kitchen is cold, try this: To create a warm space for the dough to properly rise, you can turn on your oven for a few minutes, then turn it off and place your dough in the now warmed space. (Make sure you turn the oven off before placing the dough in there!!)

What You Need To Make Cardamom Buns

Measuring Cups and Spoons Bowls and jug Rolling pin Stand or Hand mixer Baking sheet and parchment

Shaping Your Buns

Like I said earlier, if this step is intimidating, you can always shape these like cinnamon rolls — that’s totally fine. But, I think you should start by trying this method first, because it’s easier than you’d think! Either way you’re going to get something delicious in the end.

Gemma’s Pro Chef Tips For Making Cardamom Buns

You can shape the buns the day before and store them on the pan, well wrapped in the fridge before the second rise. The next day, allow the dough to come to room temperature and rise until doubled before baking. If you love cinnamon, you can replace the cardamom in the filling with cinnamon (keep the cardamom in the dough, though). The flavors will go very well together. If you feel intimidated by the bun shaping method, you can simply roll up each strip of dough into a cinnamon roll shape, place the roll cut side up on the prepared pan and tuck the open end up through the bottom and into the center of the roll so it keeps its shape. Try these instead of cinnamon rolls for a different twist on a special holiday breakfast (perhaps with the cream cheese glaze from my cinnamon rolls recipe!)