Kardamom Buns (Kardemummabullar) yield 12 servings, with 30 minutes prep, 25 minutes baking, and 2h 25m total time. Soft yeast dough flavored with cardamom, butter, sugar, and milk, shaped into knots, golden and fragrant. A Swedish pastry perfect for fika, offering layers of warm spice, tender crumb, and caramelized sweetness.
Swedish Cardamom Buns for Cozy Homemade Baking
Discover the aroma, flavor, and tradition of Kardamom Buns (Kardemummabullar)
The Kardamom Buns (Kardemummabullar) are a beloved symbol of Swedish baking culture, known for their golden layers of dough twisted into beautiful knots and filled with warm, fragrant cardamom. Unlike their cinnamon counterparts, these buns carry a unique spice profile that is both floral and slightly citrusy, giving them an unmistakable identity. When baked, the buttery dough releases a rich, comforting scent that fills the kitchen, inviting everyone to gather around the table.
Soft on the inside with a slight caramelized crust, these pastries are more than just a sweet treat—they represent a long-standing tradition of fika, the Swedish ritual of taking a break with coffee and pastries. Kardemummabullar are not only enjoyed in Sweden but have become popular worldwide among those who seek authentic Nordic flavors.
The history of Kardemummabullar
Cardamom was introduced to Scandinavia centuries ago through trade with the Middle East and Asia. Sweden, in particular, embraced this spice as a defining element of its pastries. The Kardemom Buns evolved during the early 20th century as bakers experimented with enriched doughs flavored with cardamom instead of cinnamon. Today, they are considered one of the most iconic pastries in Scandinavian cuisine, often baked in homes and sold in bakeries across the country.
The role of key ingredients in the buns
- Cardamom: The main star of this recipe, freshly ground pods provide a vibrant, slightly peppery aroma that elevates the entire pastry.
- Butter: Creates richness, softness, and a tender crumb while also enhancing the filling.
- Sugar: Balances the spice and helps achieve the golden caramelized crust when baked.
- Yeast: Ensures a fluffy, airy structure with perfect rise.
- Milk: Contributes to softness and a moist texture, making the buns delicate yet satisfying.
- Flour: The backbone of the dough, giving the buns their structure and elasticity.
Each component plays an essential role, and when combined, they result in a pastry that is soft, buttery, and infused with the signature cardamom flavor that defines Kardemummabullar.
Why you’ll love this recipe
- Authentic taste of Sweden with the perfect balance of spice and sweetness
- Beautifully twisted buns that look impressive yet are achievable at home
- Perfect for fika, breakfast, or an afternoon snack
- Aromatic and comforting, filling your home with the scent of warm spices
- Freezer-friendly and easy to reheat without losing quality
Cultural connection and enjoyment
Serving Kardemom Buns is more than just offering a pastry—it is sharing a piece of Swedish tradition. Whether placed on a breakfast table, served at festive gatherings, or paired with a strong coffee, these buns embody warmth and hospitality. They are often enjoyed fresh from the oven, their filling slightly oozing and their surface glistening with sugar pearls that add a delicate crunch.
Storage and make-ahead guide
- Room temperature: Store in an airtight container for up to 2 days
- Freezing: Keep in the freezer for up to 2 months, wrapped tightly
- Reheating: Warm in the oven at 150 °C (300 °F) for 8–10 minutes to restore softness and aroma
Kardemummabullar as a baking tradition
The preparation of Kardemom Buns is often a family activity, with dough rolling, filling, and knot-shaping becoming moments of connection. Every step—from kneading the enriched dough to folding the buns into intricate knots—contributes to their signature appearance. The process may take time, but the result is a bakery-style pastry that feels homemade and filled with love.
The buns stand out for their distinctive shape, which is achieved by cutting and twisting strips of dough rather than simply rolling. This not only makes them visually appealing but also ensures that the filling is distributed through every bite, creating layers of flavor.
Serving ideas
- Enjoy fresh and warm with a cup of strong coffee
- Add a sprinkle of pearl sugar for extra crunch and traditional presentation
- Serve during festive occasions such as Easter, Christmas, or family gatherings
- Pair with a latte or cappuccino to create your own fika moment at home
The Kardamom Buns (Kardemummabullar) continue to captivate bakers and food lovers worldwide with their enchanting aroma, delicate layers, and rich cultural heritage. Whether you are new to Swedish baking or revisiting a classic, these buns remain one of the most inviting pastries you can prepare in your kitchen.
Do you like this recipe? Just copy and save it – for your kitchen, recipe notebook, or blog post.
- Activate the yeast:
Warm the milk (240 ml / 1 cup) to 100–110 °F (38–43 °C). Stir in yeast (7 g) and 1 tbsp sugar (15 g). Let stand for 10 minutes until foamy. - Mix the dough:
In a large bowl, combine flour (420 g / 3 1/2 cups), salt (3 g / 1/2 tsp), cardamom (2 g / 1 tsp), and remaining sugar. Add yeast mixture and softened butter (75 g / 1/3 cup). Mix until dough begins to form. - Knead the dough:
Transfer to a floured surface and knead for 8–10 minutes until smooth and elastic. Dough should spring back when pressed lightly with a finger. - First rise:
Place dough in a greased bowl, cover with a clean towel, and let rise for 60 minutes at room temperature until doubled in size. - Prepare the filling:
Beat softened butter (115 g / 1/2 cup) with sugar (100 g / 1/2 cup) and ground cardamom (4 g / 2 tsp) until smooth and spreadable. - Shape the buns:
Roll risen dough into a rectangle, about 12x16 inches (30x40 cm). Spread filling evenly across surface. Fold dough into thirds lengthwise, then cut into 12 strips. Twist each strip and form into knots. - Second rise:
Place knots on parchment-lined baking trays. Cover loosely with a towel and let rise for 30 minutes until puffy. - Egg wash and topping:
Brush buns with beaten egg (50 g) and sprinkle with pearl sugar (30 g). - Bake the buns:
Bake in a preheated oven at 375 °F (190 °C) for 20–25 minutes, until golden brown and fragrant. - Cool and serve:
Transfer buns to a wire rack. Serve warm or at room temperature.
FAQ questionWhat can I substitute if I don’t have cardamom?
You can replace cardamom with cinnamon or nutmeg, but the flavor will not be identical. Cardamom is the defining spice, so freshly ground pods are best for authenticity. If substituting, use the same quantity and expect a slightly different aroma.
FAQ questionWhy didn’t my dough rise properly?
The most common cause is inactive yeast or liquid that was too hot or too cold. Ensure milk is between 100–110 °F (38–43 °C). Also, check that your yeast is within its expiration date. Dough should be kept in a warm, draft-free space for the full rising time.
FAQ questionHow do I store Kardemummabullar?
Store buns in an airtight container at room temperature for 2 days. For longer storage, freeze for up to 2 months. To reheat, bake at 300 °F (150 °C) for 8–10 minutes until soft and fragrant again.
FAQ questionCan I freeze the dough instead of baked buns?
Yes, shaped buns can be frozen before baking. Place them on a tray until firm, then store in freezer bags. Thaw overnight in the fridge, let rise at room temperature for 30–40 minutes, and bake as directed.
FAQ questionHow can I serve and decorate these buns?
Traditionally, pearl sugar is sprinkled on top before baking for crunch and shine. You can also add a light glaze of sugar syrup after baking for extra gloss. Serve warm with coffee to recreate a Swedish fika experience.
FAQ questionAre Kardemom Buns gluten-free or lactose-free?
The classic recipe contains wheat flour, butter, and milk. For gluten-free buns, use a strong gluten-free bread flour mix. For lactose-free versions, substitute with plant-based milk and vegan butter. For vegan buns, replace egg wash with oat or almond milk.
FAQ questionWhy are my buns too dry or dense?
This usually means the dough was over-floured or under-proofed. Measure flour correctly, knead until smooth and elastic, and allow enough rising time. Proper hydration and gentle handling give the buns their soft, fluffy texture.
We tested and refined these cardamom buns through years of baking practice to achieve the authentic Swedish flavor and perfect knot texture. Our professional background ensures every step delivers consistent, bakery-quality results.
PEKIS – professional chef and recipe developer with over 25 years of experience, specialized in European and international cuisine.
Enjoying Kardamom Buns (Kardemummabullar) at Home
Freshly baked Kardamom Buns (Kardemummabullar) bring the warmth of Swedish tradition directly to the table. With just 30 minutes of preparation and a total of a little over two hours, the result is soft, golden pastries filled with layers of butter, sugar, and cardamom. The process of twisting the dough into knots makes them not only delicious but also visually striking, perfect for sharing.
Flavor and Texture
The unique taste comes from freshly ground cardamom, giving the buns a floral, citrus-like spice that sets them apart from cinnamon rolls. Combined with rich butter and a light sweetness, the flavor is balanced and aromatic. The texture is fluffy on the inside with a caramelized surface, offering both softness and a slight crunch when topped with pearl sugar.
Flexible for Every Occasion
These buns adapt well to different dietary needs. They can be made gluten-free with a bread flour blend, lactose-free with plant-based milk and butter, or even vegan with a simple swap of the egg wash for oat milk. Their versatility makes them suitable for a wide audience, while still preserving authentic taste.
Storage and Make-Ahead Convenience
Kardemummabullar keep well at room temperature for 2 days and freeze beautifully for up to 2 months. A quick reheat at 300 °F (150 °C) brings back the softness and aroma, making them ideal for make-ahead baking or meal planning.
Why They’re Special
The combination of flavor, ease of preparation, and timeless appeal makes Kardamom Buns a standout pastry. They are best enjoyed during fika, paired with coffee or tea, or served as a centerpiece at festive gatherings. Whether baked for family, friends, or special occasions, these buns capture the essence of Scandinavian comfort and hospitality, turning any moment into something memorable.
Allergens
- Gluten (wheat flour)
- Dairy (milk, butter)
- Egg
Substitution tips
- For gluten-free: Replace flour with a gluten-free bread flour mix. Texture may vary.
- For dairy-free: Use plant-based milk and vegan butter alternatives.
- For egg-free: Replace egg wash with oat milk or almond milk.
Vitamins and minerals (per serving)
- Vitamin B1: 0.2 mg – supports energy metabolism
- Vitamin B2: 0.15 mg – contributes to healthy skin and eyes
- Vitamin B3: 2 mg – aids digestive system and nerves
- Vitamin B6: 0.1 mg – supports immune health
- Vitamin B12: 0.3 µg – important for red blood cells
- Calcium: 45 mg – maintains bone strength
- Iron: 1.2 mg – supports oxygen transport
- Magnesium: 18 mg – helps muscle function
- Potassium: 120 mg – regulates fluid balance
- Zinc: 0.6 mg – boosts immune system
Antioxidants (per serving)
- Polyphenols: 40 mg – may protect cells from oxidative stress
- Flavonoids: 25 mg – support heart health
- Lignans: 10 mg – may improve metabolic balance
- Vitamin E: 0.3 mg – protects cells from damage
Recipes worth trying
